Have you ever heard of sopaipillas? Up until a week ago, I hadn’t. When I opened my mailbox to find the latest edition of Food Network Magazine I looked forward to reading it as always. I thumbed through casually just taking in this month’s recipes when I came across something that looked particularly enticing. Sopaipillas. I didn’t know what in the world they were but the picture made my mouth water so I needed to take a closer look.
What are sopaipillas exactly? They are a fried pastry that are made in different parts of the world such as Mexico, Peru, Argentina and Chile, for some examples. They can be served with savory toppings, akin to tacos or some are served with various savory sauces. Sometimes sopaipillas are served in place of bread. In other places, they are served as dessert with a dusting of powdered sugar or drizzled with honey.
This particular batch of golden, crispy delights are drizzled in a rich, deep, decadent homemade chocolate sauce that is absolutely to die for. I found that not only was it perfection drizzled over the sopaipillas but I later found it an incredibly pleasing compliment to ice cream also. This rendition was very easy to make since it starts off using flour tortillas although you can make your own batter. These sopaipillas were light, sweet and perfect even without the chocolate sauce.
Sopaipillas with Chocolate Sauce From Food Network Magazine May 2011
For the sauce:
1/4 c. water
1/2 c.packed light brown sugar
Pinch of kosher salt
1/2 c. unsweetened cocoa powder
3 Tbsp unsalted butter
1/2 tsp vanilla extract
For the sopaipillas:
Vegetable oil, for frying
4 (8-10 inch) flour tortillas cut into wedges
Granulated sugar, for coating
– First, make the sauce. Bring the water, the brown sugar and salt to a boil in a small saucepan, stirring until the sugar is dissolved.
– Whisk in the cocoa powder until smooth. Remove from heat and stir in the butter and vanilla.
– Next, make the sopaipillas. Heat a 1/2 inch of vegetable oil in a large deep skillet until it reaches 350 degrees on a deep-fry thermometer.
– Working in small batches, fry the tortilla wedges, turning once until golden and bubbly on both sides, about 1 minute per batch. Make sure to return the oil to 350 degrees between batches.
– Transfer to a plate lined with paper towels and sprinkle both sides generously with granulated sugar. Serve drizzled with chocolate sauce.