This Mexican dessert makes a delicious end to any meal. It's not completely sweet, either—a dash of red pepper in the honey gives it some kick.



  • 3 cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • 1 teaspoon salt

  • 3 tablespoons lard or vegetable shortening

  • 1 – 1.25 cup milk or water

  • ½ cup honey

  • 1 teaspoon crushed red pepper or ground cinnamon

  • Peanut or vegetable oil for deep-fat frying


  • In a large bowl whisk together the flour, baking powder, and salt. Using a pastry blender, cut in lard until pea-size.

    Add 1 cup milk to the flour mixture. Stir just until dry ingredients are moistened. If dough feels dry, add more milk, 1 Tbsp. at a time, to form a soft, pliable dough.

    On a lightly floured surface, knead dough just until smooth and no longer sticky. Form dough into a ball; cover with plastic wrap and refrigerate 30 to 60 minutes or until easy to handle.

    Divide dough in half. On a lightly floured surface, roll one dough portion to a 9-inch square. Cut dough into 3-inch squares or triangles. Repeat with remaining dough. In a small bowl combine honey and crushed red pepper.

    Meanwhile, in a large heavy saucepan or deep-fat fryer heat oil to 375°F. Using a slotted spoon, add a few of the dough pieces to the hot oil. As they rise to the surface (after about 2 minutes), turn and fry 2 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining dough. Keep fried sopapillas warm in a 200°F oven. Drizzle with honey mixture. Serve warm.

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Nutrition Facts

183 calories, 9 g fat (2 g saturated fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 3 mg cholesterol, 177 mg sodium, 24 g carbohydrates, 1 g fiber, 8 g sugar, 3 g protein.