How to Make Stuffed Sopapillas
- In 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.
- Turn 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.
- Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.
- Divide 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.
- Roll 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.
- Cut into squares and fill dough with your choice of fillers. (Hambuger, grilled chicken, cheese, beans, black olives, mushrooms, jalapenos...for example)
- Use 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.
- Serve with guacamole, salsa, green chili sauce, sour cream, lettuce, and/or tomatoes.