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