STUFFED SOPAPILLAS
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).
Provided by Sharee Robbins
Categories Other Breads
Time 40m
Number Of Ingredients 6
Steps:
- 1. 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.
- 2. 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.
- 3. Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.
- 4. 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.
- 5. 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.
- 6. Cut into squares and fill dough with your choice of fillers. (Hambuger, grilled chicken, cheese, beans, black olives, mushrooms, jalapenos...for example)
- 7. 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.
- 8. Serve with guacamole, salsa, green chili sauce, sour cream, lettuce, and/or tomatoes.
STUFFED SOPAPILLAS
My mom has made these for as long as I can remember. I didn't know till I was married that sopapillas are usually a dessert. They take a little work and practice, but it is well worth it! If they are made correctly They should puff up with a hollow center. If yours don't puff up like they are suppose to just pile the filling on top like a Navajo taco!!
Provided by startnover
Categories Breads
Time 3h4m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Dissolve yeast w/water and then combine all ingredients except flour.
- Add 2 c flour and mix, it will be soupy.
- Let this rise 1 hour.
- Then mix in 3 c flour till soft but not sticky dough.
- Let rise 1 hour.
- Roll out to 1/4 inch thickness (no thinner!) on lightly floured surface to prevent sticking.
- Cut into triangles or squares about 3 inch by 3 inch.
- Let rise approx 1/2 hour.
- Deep fry in hot oil (not too hot or the outside will be brown inside doughy) to golden brown on both sides.
- When you fry them you have to bump the sides of the dough against the deep fryer. This helps make the center puff up.
- Cut one side open and stuff with taco toppings (hamburger, lettuce, onions, tomatoes, etc.).
- Frost any left overs w/maple frosting or honey and butter for dessert.
Nutrition Facts : Calories 3445.5, Fat 86.6, SaturatedFat 49.8, Cholesterol 425.3, Sodium 3033.8, Carbohydrate 571.4, Fiber 19.9, Sugar 68.7, Protein 88.7
STUFFED SOPAPILLAS
I think lots of folks hold the misconception that Mexican food is difficult to prepare. Nothing could be further than the truth! 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.
Provided by Raven Higheagle @ravenhigheagle
Categories Beef
Number Of Ingredients 10
Steps:
- Mix the yeast and the warm water and allow the yeast to bloom for 10 minutes.
- Combine the flour and salt in a stand mixer.
- 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.
- Allow the dough to rise in the bowl of the stand mixer (covered) for one hour, or until it has doubled in bulk.
- After the dough has risen, punch it down and remove it from the bowl. Roll the dough out into a rectangle that is 1/4 inch thick.
- 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).
- Heat one inch of oil in a large skillet. Once hot, fry the sopapillas on both sides for one minute each.
- Remove the sopapillas to a plate lined with paper towels for draining.
- Once sopapillas have drained you can tear them open to reveal the inner "pocket" and stuff them with your desired filling.
- Other toppings can include: Shredded lettuce, chopped tomato, chopped onion, black olives, jalapeno slices, shredded cheese, sour cream, guacamole, and salsa
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #occasion #north-american #breads #desserts #mexican #kid-friendly #deep-fry #dietary #comfort-food #inexpensive #toddler-friendly #taste-mood #presentation #served-hot #technique #4-hours-or-less
You'll also love