Breakfast Sopapillas

Instructions

1. 1

   Prepare the Sopapilla Dough

   • In a large bowl, whisk together the all-purpose flour, baking powder, and 0.5 tsp of the salt.
   • Using a pastry blender or your fingertips, cut in the shortening until the mixture resembles coarse, sandy crumbs.
   • Gradually pour in the warm water while mixing with a fork until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface and knead for 3-4 minutes until it becomes smooth and elastic.
   • Cover the dough ball with a clean kitchen towel or plastic wrap and let it rest for at least 20 minutes. This allows the gluten to relax, making it easier to roll out.
2. 2

   Cook the Savory Filling

   • While the dough is resting, place a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spoon, until it's browned and cooked through, about 5-7 minutes.
   • Drain off all but 1 teaspoon of the rendered fat from the skillet and set the cooked sausage aside in a bowl.
   • In a separate medium bowl, whisk together the eggs, milk, the remaining 0.5 tsp of salt, and the black pepper until well combined.
   • Return the skillet to medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are softly scrambled, about 3-4 minutes.
   • Remove the skillet from the heat. Fold in the cooked sausage and the shredded cheese until the cheese is just melted. Cover and keep warm.
3. 3

   Fry the Sopapillas

   • In a heavy-bottomed pot or Dutch oven, pour in the vegetable oil to a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
   • Divide the rested dough into 8 equal portions. On a lightly floured surface, roll one portion into a thin square or circle, about 4-5 inches wide and 1/8-inch thick.
   • Gently slide the rolled dough into the hot oil. It should puff up dramatically within 10-15 seconds. To help it puff, immediately begin spooning hot oil over the top surface.
   • Fry for about 30-60 seconds per side, until it's a deep golden brown and fully puffed.
   • Using tongs, carefully remove the sopapilla from the oil, allowing excess oil to drip off. Place it on a wire rack to drain. Repeat with the remaining dough portions, ensuring the oil returns to 375°F between batches.
4. 4

   Assemble and Serve

   • Once the sopapillas are cool enough to handle, use a small knife to carefully cut a slit in one side to create a pocket. Be cautious of hot steam escaping.
   • Generously stuff each sopapilla pocket with the warm sausage and egg filling.
   • Serve immediately for the best crispy texture. Offer salsa, sour cream, or New Mexican green chile sauce on the side for dipping.