Authentic New Mexican Sopapillas Recipe – Sopapillas are a traditional dessert in the USA. These fried pastries are a tasty treat to end a meal. These are a fun treat to make with the kids, and are great for parties, especially in the summer when you don’t want to heat up the kitchen.

This article will show you how to make your own sopapillas at home. I personally love making sopapillas at home. Last time, I made a dozen and enjoyed the weekend with my family.

New Mexican Sopapillas Recipe

If you follow my recipes, you know I love to make them simple and easy to make whenever it’s possible. You also know that desserts can be trickier to make than most regular dishes, although I do plan to add some recipes that require a little more practice in the coming weeks. 

However, when it comes to this New Mexican Sopapillas Recipe, it’s easy peasy to make, and the taste is out of this world! 

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 5

Ingredients

• 2 cups all-purpose flour

• ½ Tbsp baking powder

• ½ tsp salt

• ½ Tbsp sugar

• 1 Tbsp vegetable oil

• 1 cup warm water (more as needed)

• Oil, for frying

• Honey, for serving

Instructions

1. Make the Dough:
   In a large bowl, whisk together the flour, baking powder, salt, and sugar.
   Add the vegetable oil and mix until evenly incorporated.
   Pour in the warm water and stir with a spoon or dough hook until a dough forms.

2. Knead:
   Turn the dough out onto a lightly floured surface. Knead for 2–3 minutes (by hand or with a dough hook) until the dough is soft, smooth, and only slightly tacky. If it’s sticky, add a sprinkle more flour.

3. Rest:
   Divide the dough in half and place each half in a zip-top bag or cover with plastic wrap. Let rest for at least 15 minutes while you heat the oil.

4. Prep to Fry:
   Fill a deep, heavy-bottomed pan with about 2 inches of oil. Heat to 350°F (175°C).
   While the oil heats, prepare honey for serving so you can drizzle it on while sopapillas are hot.

5. Shape the Dough:
   Working with one half at a time, roll the dough out on a lightly floured surface to about ⅛-inch thick.
   Use a pizza cutter or knife to cut the dough into 3-inch squares (or triangles, if you like).

6. Fry:
   Fry a few dough pieces at a time in the hot oil. They should puff up in seconds—gently splash hot oil over the tops to help them puff fully.
   Fry until both sides are golden brown, flipping once, about 1–2 minutes per side.

7. Drain:
   Transfer the fried sopapillas to a bowl lined with paper towels to drain.

8. Serve:
   Serve hot, drizzled generously with honey.

Tips:

• Don’t let the dough dry out—cover unused pieces with a plastic sheet or kitchen towel.

• For an extra treat, dust with powdered sugar or cinnamon sugar after frying.

• Best enjoyed fresh, but leftovers can be reheated in a warm oven.

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FAQs

Beignets VS Sopapillas. Are they the same?

They are not the same as Beignets, are deep-fried, and don’t puff up upon frying. The dough of beignets contains yeast, sugar, milk, butter, and eggs.

While, sopapillas puff up upon frying, and the dough is made from basic ingredients like flour, oil, salt, and yolks. Beignets are served only along with the icing sugar, while sopapillas are served with typically honey.

Fried Bread VS  Sopapillas difference

There are two major differences. The dough for sopapillas is rolled out thick, and the size is 4 by 4. When they are fried, they puff up. Fried bread size is greater and the shape is like a pizza. It doesn’t puff upon frying and contains puffy spots.

Can I prepare the sopapilla dough ahead of time?

Yes, you can store the dough in the fridge. But, this will make you work more. As the dough starts oxidizing, the color will change. You may need to knead the dough again.

The sopapillas will also not puff as well. The taste may be good, but puffiness will be lost.

Freezing the sopapillas is not recommended.

Can I Reheat Sopapillas?

No. Sopapillas are best served right out of the pan. Reheated Sopapillas will not taste nearly as good as freshly cooked ones. 

How to keep Sopapillas Fresh for a longer period of time?

To keep the Sopapillas fresh while you’re waiting for your guests to arrive, simply heat up the oven to 200 F and place them in. Although, don’t keep them there too long, a maximum of 15-20 minutes. 

Cooking Tips & Variations for Sopapillas

If you prepared sopapillas in the past and were unable to enjoy good puffs, then follow the below-given tips on how to keep the temperature constant.

1. There should be sufficient oil in the pan. At a minimum, there should be 1-inch deep oil. Defiant to what others think, if there is much oil in the pan, then the food is less oily. It is because the temp doesn’t vary, and food can be properly cooked before it starts absorbing oil.
2. Use a candy thermometer to monitor the temperature. It is not recommended to rely on an electric skillet’s temp controller. Invest in a thermometer and get accurate results every time. It is also easy to use.
3. The frying oil should not be overloaded with sopapillas. Try 2 at a time. Take it the same as when you add ice to warm water, it cools the water around it. Similarly, adding too many sopapillas will change the temperature. If you are not using sufficient oil and then trying to add too many sopapillas, you are doing it wrong.

Let’s Sum Up

We are very excited to announce that we have added the Sopapillas recipe to our menu! Give them a try this weekend by following this recipe, and let us know how they turn out. These fried Mexican pastries are delicious side dish or dessert items. We hope you will come in to try them soon!

If you have any questions or concerns about our Sopapillas recipe, don’t hesitate to get in touch with us anytime. Thank you!

Yellowtail Sashimi – When it comes to eating raw fish, you’re probably familiar with the more common sushi choices: tuna, salmon, and shrimp. But did you know that the freshest, most delicious raw fish of all comes from Yellowtail?

I’ve really enjoyed making seafood delicacies lately, and I’m proud to say I’m getting some really good feedback that motivates me to make these recipes even better. 

Yellowtail Sashimi

Yellowtail, or Japanese amberjack, is the king of raw fish. With a buttery texture, a mild sweet flavor, and a tender texture, the Yellowtail is the fish that other fish want to be when they grow up. Yellowtail is so good that you’ll find it in almost every sushi restaurant.

We have a simple recipe for you if you want to try Yellowtail Sashimi at home with a delicious Soy Citrus Yuzu Ponzu Sauce.

The best thing about this dish is that it can be made within 5 minutes by using only a few ingredients. All you’ll need is a sharp knife and a clean cutting board. So, what are you waiting for?

Yellowtail Sashimi Recipe

Ingredients

For Yellowtail Sashimi

• 6-7 ounces Yellowtail Fish

For Soy Citrus Yuzu Ponzu Sauce

• 1 tbsp citrus pons sauce
• 1 tbsp soy sauce

For Garnishing

• 1/2 tsp wasabi
• 5-6 lemon slices
• 5-6 thinly sliced jalapeno
• 1 tbsp thinly sliced pickled ginger

Instructions

1. Preparing the Yellowtail Sashimi:
   • Cut the yellowtail tuna fish into thin rectangles, each about ¼ inch thick.
   • Set these slices aside on a plate.
2. Making Soy Citrus Yuzu Ponzu Sauce:
   • In a small bowl, combine citrus yuzu sauce with soy sauce. Stir well.
   • This sauce can be used for dipping, or you can add wasabi to it for extra flavor and spice.
3. Garnishing:
   • Top the yellowtail slices with thinly sliced jalapeno and lemon slices.
4. Serving:
   • Serve the sashimi with pickled ginger and wasabi on the side.
   • You can also mix wasabi into the Soy Citrus Yuzu Ponzu Sauce if desired.

This method gives you a flavorful and spicy Yellowtail Sashimi dish, complemented by the tangy and rich Soy Citrus Yuzu Ponzu Sauce. Enjoy your meal!

If this Yellowtail Sashimi recipe has caught your eye, don’t forget to pin the image below to keep it handy and share this tasty discovery with others!

FAQs

What is the difference between Sashimi and Crudo?

Sashimi and Crudo are both types of thinly sliced raw fish. Most people assume that sashimi and Crudo are interchangeable, but there are a handful of important differences. Crudo is an Italian or Spanish dish. The fish is usually marinated in citrus juice, which is why it is sometimes called “citrus-marinated raw fish.”

Crudo is usually served chilled and is meant to be eaten with a spoon. The texture of the fish will be soft, almost like a ceviche. On the other hand, Sashimi is a Japanese dish that is not marinated. It is usually served with Japanese sauces such as soy sauce or Ponzu.

How to Cut Yellowtail Sashimi?

Cutting Sashimi is an art, and if done correctly, it should be as easy as slicing through butter. The first thing you must remember is to sharpen your knife.

The second main thing is to have a stable base for cutting your fish – your cutting board should not slide. Most of the time, the fish is frozen before cutting, which helps make the cuts consistent and also helps in keeping the fish fresh.

Here, you should know that the quality of the fish is more important than the quality of the cut.

Is Yellowtail Sashimi healthy?

This dish is very healthy because it is made from fresh fish and meat. Sashimi is especially healthy for pregnant women because of its high level of highly needed nutrients, especially protein and Omega 3.

Is Yellowtail a Tuna?

Yellowtail is a fish, not a tuna. The yellowtail is a fish that can be found in the Pacific Ocean. It is commonly found around the waters of North America and Japan. Sometimes the yellowtail can grow to a length of one meter.

One of the most effective ways to catch them is by using a long line. They are known to live at a depth of from 5 to 200 meters and are usually caught by anglers that are fishing for other species of fish.

Moreover, they have a yellow streak on their sides, which makes them distinctive. Their taste is slightly sour, but it is not a bad flavor. Yellowtails are often eaten as sashimi and in ceviche. You can also use them for smoking, pickling, salting, or making fish paste.

What does Yellowtail Sashimi taste like?

If you have ever had the chance to taste yellowtail sashimi, then you already know that it is one of the most delicious fish in the ocean. It has a tender, yet firm and succulent flesh which is why it is a favorite among sushi and sashimi lovers. It tastes smooth and buttery and when eaten with Soy Citrus Yuzu Ponzu Sauce, it has a bold and spicy flavor.

The only problem is that Yellowtail can be hard to find. The best Yellowtail comes from Japan, but the best Yellowtail of all comes from Hawaii. That’s why only the very best restaurants serve Yellowtail.

How to store leftovers?

It is not suggested to store Yellowtail Sashimi. Eat it immediately or store it in the fridge for less than 2 hours.

Here are some other seafood recipes you might like:

The Ultimate Blackened Tuna Steak Recipe

Seafood Boil with Delicious Garlic Butter Sauce

What is Tobiko and Tobiko Sushi Recipe

Homemade Unagi Sushi Rolls Original Recipe

Boiling Crab Shrimp Copycat Recipe

How To Cook Mahi Mahi Easy Recipe

What is Masago and Masago Sushi Recipe

Nutrition Value (per serving)

• Calories: 374kcal
• Protein: 40g
• Carbohydrates: 37g
• Fat: 9g

Tips & Tricks for Yellowtail Sashimi

• If you want to make garlic ponzu sauce, add ¼ minced or pressed garlic to your Soy Citrus Yuzu Ponzu Sauce.
• Both Wasabi paste and Wasabi powder will work for this recipe.
• You must lubricate the knife by dipping it into the water for proper slicing.
• Don’t overlap yellowtail fish slices in the plate for making Nobu-style sashimi.
• Wasabi helps to kill microbes in the fish. So, always serve your Yellowtail sashimi with Wasabi.

Let’s Sum Up

We hope you enjoyed this simple recipe and this information helped you learn more about Yellowtail Sashimi and the ingredients you need to make it. If you have any more questions about this recipe or about fish in general, please contact us anytime.

Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!

Yellowtail Sashimi Food Safety!

Consuming uncooked or raw seafood may increase your risk of foodborne illness. It is recommended to check with FDA regarding food safety and consumption recommendations.

Arby’s Jamocha Shake combines chocolate and coffee flavors in a thick vanilla shake. This homemade version uses vanilla ice cream, whole milk, strong chilled coffee, and chocolate syrup to recreate that coffee-chocolate flavor with ingredients that are easy to find.

The key is keeping the liquid under control. Too much brewed coffee makes the shake thin before you get enough coffee flavor, so I use a smaller amount of strong coffee and let the ice cream provide most of the body.

If you’re making an Arby’s-style meal at home, pair it with my Arby’s Beef and Cheddar copycat or Bronco Berry Sauce.

What Is an Arby’s Jamocha Shake?

The Jamocha Shake is Arby’s chocolate-and-coffee flavored milkshake. Despite the name, “Jamocha” isn’t a separate type of coffee drink; in this case, it refers to the combination of coffee and chocolate flavors.

Arby’s current version uses a vanilla shake base with Jamocha syrup containing cocoa and coffee flavor. This homemade recipe isn’t the restaurant’s proprietary formula, but it recreates the same basic chocolate-coffee profile with regular grocery-store ingredients.

Ingredients

• 3 cups vanilla ice cream
• ½ cup (120 ml) whole milk
• ⅓ cup (80 ml) strong brewed coffee or cold brew, completely chilled
• 3 tablespoons chocolate syrup, plus more for serving
• 1 teaspoon granulated sugar, optional
• Whipped cream, optional

Instructions

1. Chill the Coffee: Make sure the coffee is completely cold before blending. Warm coffee melts the ice cream and gives you a thin shake.
2. Blend the Base: Add the vanilla ice cream, whole milk, chilled coffee, and chocolate syrup to a blender.
3. Blend Until Smooth: Blend just until creamy and uniform, about 20–30 seconds. Avoid blending longer than necessary because the friction from the blender can start melting the ice cream.
4. Adjust the Consistency: If the shake is too thick, add milk 1 tablespoon at a time. If it is too thin, add another scoop of ice cream.
5. Taste: Add the optional teaspoon of sugar only if you want the shake sweeter. The ice cream and chocolate syrup may already provide enough sweetness.
6. Serve Immediately: Pour into cold glasses and top with whipped cream and a drizzle of chocolate syrup, if desired.

Tips for a Thick Jamocha Shake

• Use cold coffee. Even slightly warm coffee can melt the ice cream quickly.
• Use strong coffee rather than more coffee. More liquid makes the shake thinner.
• Don’t overblend. Stop as soon as the mixture is smooth.
• Use full-fat ice cream for the creamiest texture.
• Adjust with ice cream, not ice. Ice dilutes the coffee and chocolate flavors as it melts.

Pin the image below if you like this Arby’s Jamocha Shake Recipe!

Mocha vs. Jamocha

Mocha generally refers to the combination of coffee or espresso with chocolate.

“Jamocha” is the name Arby’s uses for its chocolate-and-coffee shake flavor. It isn’t a separate traditional coffee style.

Can I Make It Without Coffee?

If you want the flavor without as much caffeine, use decaffeinated coffee or decaf cold brew.

I wouldn’t leave the coffee out entirely because the coffee-chocolate combination is what distinguishes a Jamocha Shake from a regular chocolate shake.

Can I Make a Vegan Jamocha Shake?

Yes. Replace the whole milk with oat, soy, or almond milk and use a dairy-free vanilla ice cream.

Check the chocolate syrup as well if you need the entire shake to be dairy-free.

Storage

Jamocha Shakes are best served immediately.

If you have leftovers, cover and refrigerate them only briefly, knowing the shake will continue to melt and separate.

For longer storage, freeze the leftover shake in an airtight container. Let it soften slightly, then reblend with a splash of milk before serving.

I wouldn’t store a finished milkshake in the refrigerator for hours expecting it to stay thick; freshly blended gives you the best texture.

FAQ

When did Arby’s introduce the Jamocha Shake?

Arby’s says the Jamocha Shake appeared on its original menu in 1964, making it one of the chain’s long-running menu items.

Does the Arby’s Jamocha Shake contain coffee?

Yes. Arby’s current ingredient information lists both instant coffee and coffee concentrate in its Jamocha syrup.

Can I use cold brew instead of regular coffee?

Yes. Cold brew works especially well because it provides stronger coffee flavor without requiring as much liquid. Start with the same amount and adjust to taste.

Why is my Jamocha Shake too thin?

The most common causes are too much coffee or milk, warm ingredients, or overblending. Add another scoop of ice cream and blend only until smooth.