Stuffed Sopapilla with Green Chile

Instructions

1. 1

   Prepare the Sopapilla Dough

   • In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 tsp baking powder, and 1 tsp salt.
   • Using a pastry blender or your fingertips, cut in the 2 tbsp of shortening until the mixture resembles coarse, sandy crumbs.
   • Gradually pour in 3/4 cup of warm water, mixing with a fork until a shaggy dough forms.
   • Turn the dough onto a lightly floured surface and knead for 3-5 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 to allow the gluten to relax.
2. 2

   Cook the Savory Beef Filling

   • While the dough is resting, heat a large skillet or pan over medium-high heat.
   • Add 1 lb of ground beef and 1 chopped onion. Cook for 8-10 minutes, breaking up the meat with a spoon, until the beef is fully browned and the onion is translucent.
   • Carefully drain off any excess grease from the skillet.
   • Reduce heat to medium, then stir in 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 0.75 tsp salt, and 0.5 tsp black pepper. Cook for 1-2 minutes more until the spices are fragrant.
   • Remove from heat, cover, and set aside to keep warm.
3. 3

   Fry the Sopapillas

   • In a heavy-bottomed pot or Dutch oven, pour vegetable oil to a depth of 2-3 inches. Heat over medium-high heat until a thermometer reads 375°F (190°C).
   • Divide the rested dough into 8 equal portions. On a lightly floured surface, roll one portion into a 4-5 inch square or circle, about 1/8-inch thick.
   • Gently slide the rolled dough into the hot oil. It should puff up dramatically within 15-20 seconds. Use a spoon to gently baste hot oil over the top to encourage puffing.
   • Fry for about 45-60 seconds per side, until deep golden brown and crisp.
   • Using a slotted spoon or spider strainer, remove the sopapilla and let it drain on a wire rack. Repeat with the remaining dough, frying in batches of 1-2 at a time to maintain oil temperature.
4. 4

   Assemble and Serve

   • Once the sopapillas are cool enough to handle, carefully cut a small slit in one edge to open up the hollow pocket inside.
   • Generously stuff each sopapilla pocket with the warm beef filling.
   • Arrange two stuffed sopapillas on each plate.
   • Ladle a generous amount of warm green chile sauce over the top.
   • Garnish with shredded lettuce, diced tomatoes, and shredded cheddar cheese. Serve immediately for the best texture.