Stuffed Sopapillas

Sharee Robbins

By
@shareekristin

This is a popular main dish in a local restaurant. I have changed it up a little to make it a bit healthier. (Took away the frying).


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Rating:
★★★★★ 1 vote
Comments:
Prep:
15 Min
Cook:
25 Min

Ingredients

3 c
all purpose flour
2 tsp
baking powder
1 tsp
salt
4-6 Tbsp
shortening
1 1/4 c
warm milk
olive oil, extra virgin

Step-By-Step

1In a large bowl, blend together the flour baking powder, and salt.
With a pastry cutter cut in the lard or shortening.
Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass.

2Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky.

3Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.

4Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out.

5Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer.

6Cut into squares and fill dough with your choice of fillers. (Hambuger, grilled chicken, cheese, beans, black olives, mushrooms, jalapenos...for example)

7Use fork to press edges together forming a "pillow". Brush the whole sopapilla with olive oil and bake @350-400 until the dough is full done.
JUST A NOTE...IF YOU WANT THAT BUBBLED UP LIGHT DOUGH YOU HAVE TO FRY IT. THIS DOUGH IS FLAKY AND SORT OF LIKE A BISCUIT.

8Serve with guacamole, salsa, green chili sauce, sour cream, lettuce, and/or tomatoes.

About this Recipe

Course/Dish: Chicken, Beef, Other Breads
Regional Style: Mexican
Other Tag: For Kids