Mexican food is about simple ingredients that pack a big flavor punch. Spice, spice, and more spice. And while not every dish needs to be spicy, I tend to lean in that direction. I like that good, good burn.
Most people think “sweet” when they think of sopapillas. I mean, what’s better than fresh sopapillas (puffy, fried dough) drizzled in honey?
I decided to take this dish in a savory direction. These stuffed sopapillas are filled with traditional taco fillings.
2 1/4 Tbspactive dry yeast
1 1/2 clukewarm water
1 Tbspbutter, melted
4 call purpose flour
·oil for frying
1 lbcooked taco meat
How to Make Stuffed Sopapillas
- Mix the yeast and the warm water and allow the yeast to bloom for 10 minutes.
- Add the butter and sugar to the yeast/water mixture and then add the entire mixture to the flour.
- Knead in the stand mixer using a dough hook for 2 minutes, or until the dough comes together and is elastic.
- Cut the sopapillas into your desired shapes and sizes using a pizza cutter (I made triangles). You can vary your sizes, using large sopapillas for stuffed sopapillas and smaller for dessert sopapillas (I made 4 large and 8 small).
- Remove the sopapillas to a plate lined with paper towels for draining.