Stuffed Sopaipillas Recipes

BEEF-STUFFED SOPAIPILLAS

Steps:

• In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. , Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.

SOPAPILLA

Steps:

• Serving suggestions: honey, or beans, taco meat and pork, or New Mexican chili and cheese
• Mix the flour, baking powder and salt very well. Then add in the shortening and mix until well combined. Add 1 1/2 to 2 cups water and knead until you have a nice dough.
• With a rolling pin, roll out the dough to a 1/4-inch to 1/3-inch thickness and cut 4 to 5-inch squares or triangles of dough.
• Heat the oil in a large pan to 375 degrees F.
• Put the dough squares into the oil and carefully splash the tops, which will make the squares puff up. Flip and do this on the other side, until golden brown, about 1 minute per side.
• Eat warm with honey or make a stuffed sopapilla with beans, taco meat or pork, or smother with New Mexico chili and cheese and enjoy.

REAL SOPAPILLAS

Steps:

• In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
• Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

SOPAIPILLAS

Steps:

• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, tossing with a fork until a loose ball forms (dough will be crumbly)., On a lightly floured surface, knead the dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out into a 12x10-in. rectangle. Cut into 12 squares with a knife or cut into 12 circles using a round biscuit cutter. , In a deep-fat fryer, heat 2 in. oil to 375°. Fry sopaipillas for 1-2 minutes on each side. Drain on paper towels; keep warm. If desired, serve with honey and/or dust with confectioners' sugar.

STUFFED SOPAPILLAS WITH CARNE ADOVADA

Steps:

• In a medium bowl, mix together flour, baking powder and salt. Add melted butter and water then mix the dough until it is smooth.
• Return dough to the bowl and cover with a towel for 20 minutes.
• Turn dough out onto a clean surface and use a rolling pin (or sturdy cup) to roll into 1/4" thickness. Use a knife or pizza roller to cut into 3" squares.
• Heat 4" of oil in a sturdy pot over medium-high heat, until temperature reaches 375 degrees. Add sopapillas, one at a time, and fry until puffy and golden brown, about 15 seconds per side.
• Remove from pot and transfer to a paper-towel lined bowl.
• In a slow cooker, season pork with salt and oregano. Pour in red chile and stir until coated.
• If possible, marinate for 12 - 24 hours.
• Cook on slow for 9 hours, until cooked through and fork-tender.
• On an oven-safe plate, split sopapilla in half. Spoon on a generous serving of carne adovada.
• Top carne adovada with 2 tablespoons of cheese. Top cheese with shredded lettuce and diced tomatoes.
• Fold over the top of the sopapilla to seal it. Spoon over a couple tablespoons of the red chile from the carne adovada. Top with cheese.
• Turn your oven on to broil, then place in oven for 1 - 2 minutes, until cheese is melted.
• Repeat for remaining sopapillas.

STUFFED SOPAIPILLAS

Steps:

• Mix sopaipilla mix, oil and water together to make a smooth dough; Let stand for 20 minutes.
• Meanwhile, in a non-stick skillet, warm the beans and 1 ½ cups of Green Chile Sauce over medium heat for approximately 20 minutes or until excess moisture evaporates.
• Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
• Roll out sopaipilla dough. Cut into 8 squares. Heat shortening over medium heat. Place a square of dough one at a time in hot oil.
• Fry until golden brown on each side.
• Split two seams of each sopaipilla with a paring knife; Stuff with bean mixture.
• Garnish with remainder of heated green chile sauce, tomato and cheese.
• Enjoy! ;).

BEEF STUFFED SOPAIPILLAS

Steps:

• SOPAIPILLAS:.
• In a bowl, combine the flour, salt and baking powder.
• Stir in water, milk and oil with a fork until a ball forms.
• Gently knead dough on a lightly floured surface for 2-3 minutes.
• Cover bowl and let stand for 15 minutes.
• Divide into four portions and roll each into a 6 1/2" circle.
• Fry each circle, one at a time in oil heated to 375 degrees for 2-3 minutes on each side or until golden brown.
• Drain on paper towels.
• FILLING:.
• In a skillet, cook beef and onion over medium heat until meat is brown and crumbly.
• Drain any oil.
• Stir in the salt, garlic powder and pepper.
• SAUCE:.
• In a separate saucepan, combine soup, broth, chilies and onion powder.
• Cook for 10 minutes or until heated through.
• ASSEMBLY:.
• Cut a slit in the side of each sopaipilla.
• Fill with 1/2 cup meat mixture.
• Sprinkle with cheese.
• Serve with sauce.