A sopapilla, or cachanga, is a fried pastry served in the Southwest United States, Mexico, Peru, Argentina, Chile and Uruguay. Traditionally, a sopapilla is made from light dough that puffs up to form a hollow pastry when fried. This pastry is served with an array of toppings for breakfast, lunch, dinner, dessert or a side dish. A sopapilla made from a tortilla is not common, but you can serve it just as you would a traditional sopapilla. You can make a sopapilla from a tortilla in less than 5 minutes. Top it with honey, powdered sugar, butter, lettuce, tomatoes, herbs or ground meat, for example.
Place a deep skillet over medium-high heat, and add 2 inches of vegetable oil. Allow the vegetable oil to preheat for 5 minutes.
Slide a flour tortilla into the hot oil, and allow it to fry for 60 seconds, or until it begins to turn a golden brown.
Remove the tortilla from the oil with a pair of metal tongs, and place it onto a paper towel to drain. Repeat the frying process with as many tortillas as you would like.
Serve your tortilla sopapillas while they are warm with your favorite toppings.
- "Let's Make Sopapillas, Flour Tortillas and Quesadillas"; Rosina Rodriguez; 1976
- "Mom and Pop Tex-Mex"; Michael Fahrenthold; 2010