I have always loved those sopapillas with ice cream at the Mexican restaurants, but it never occurred to me to try to make them at home. That is not until I was living in Costa Rica for several months and had incredibly limited kitchen equipment, not to mention the difficulty of shopping for food in a foreign language and not knowing half the ingredients or having access to half the ingredients I’m used to having. But, I digress. Where were we? Oh yeah, sopapillas. So it occurred to me one day to fry a tortilla and add cinnamon and honey and see what happened. I was not prepared for the goodness. It was a little experiment that ended in me practically licking my plate to get every last bit of honey and ice cream. It takes five ingredients and about five minutes to have a dessert that is beautiful and tasty. I particularly love to set the ice cream out so that it softens and melts all over my crunchy, crispy sopapilla.

Sopapilla Recipe

ice cream
canola oil

  1. Heat oil in large skillet on medium heat.
  2. When oil is hot (flicking a bit of water in it sizzles), add the tortilla.  Fry until golden brown, about 1 minute.
  3. Flip tortilla and fry the other side until golden brown.  Remove from oil
  4. Sprinkle cinnamon and drizzle honey on top of the tortilla.
  5. If you want it con helados, with ice cream, then scoop some on top.

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3 Responses to “Sopapilla”

  1. Christie says:

    I remember this! Yum. Great blog!

  2. Sally says:

    I am sooooo excited to find this!!! I worked at a downtown Detroit hotel in Y2K and we had these as a dessert, topped with ice cream, and drizzled with hot fudge (Sanders of course, if you are from Detroit)!!! I have been searching for a simple recipe… one that used pre-made tortillas. Can someone tell me if they worked better with flour and/or corn tortillas??? I am assuming flour. Thanks for posting this!!!

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