Santa Fe Sopapillas

March 6, 2015

This traditional Mexican dessert is perfect after any meal, but I must say it is the perfect finishing touch to a big plate of portobella fajitas with vegan beans and rice!  Either way you want to do it, just know that preparing the sopapillas will be the easiest part of your meal prep!

**Note – you can save half of your dough if you don’t want to make them all at once, it will hold in the fridge for a few days!


  • 3 Cups
  • 3/4 Tablespoons
  • 1/2 Teaspoon
  • 1 Teaspoon
    Baking powder
  • 3/4 Cups
    Warm water


  1. Just combine the dry ingredients and the oil. Slowly add the warm water and mix with your hands until the dough is the right consistency for rolling out. Let it stand 10 minutes before rolling.

  2. Roll out half of your dough on a well-floured board until it is a little less than half an inch thick. Cut into egg-shaped pieces, about 6 inches in diameter. Fry in hot oil in a saute pan until brown and crispy on both sides. Toss the hot sopapillas in sugar and serve with dark agave nectar!


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