Crispy, puffy fried dough pockets filled with a savory, spiced ground beef mixture and topped with fresh lettuce, tomatoes, and cheese. A Southwestern comfort food classic.
Prep35 min
Cook35 min
Servings4
Serving size: 1 serving
917cal
45gprotein
59gcarbs
56g
Ingredients
250 g All-Purpose Flour
2 tsp Baking Powder
1.25 tsp Salt (Divided use: 0.5 tsp for dough, 0.75 tsp for filling)
2 tbsp Shortening
180 ml Warm Water (Around 105-115°F (40-46°C))
750 ml Vegetable Oil (For deep frying)
450 g Ground Beef (80/20 lean to fat ratio recommended)
Master the art of preparing perfectly crisp, clean, and ready-to-use lettuce leaves. This simple guide shows you how to properly wash and dry romaine for the ultimate crunch in your salads, sandwiches, wraps, and burgers, ensuring your greens are always fresh and delicious.
A creamy and comforting tomato soup with a hint of Indian spices. This classic recipe is smooth, tangy, and slightly sweet, making it a perfect appetizer or light meal for any day.
About Stuffed Sopapilla with Ground Beef, Lettuce Leaves and Tomato Soup
Crispy, melt-in-mouth sopapilla, stuffed with protein-packed beef, lettuce & tomato. A truly soul-satisfying meal!
This southwest dish is perfect for lunch. With 1116.1000000000001 calories and 50.1g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Dried Oregano
0.5 tsp Black Pepper (Freshly ground)
120 g Tomato Sauce
115 g Iceberg Lettuce (Shredded)
2 pcs Roma Tomatoes (Diced)
115 g Cheddar Cheese (Shredded)
Instructions
1
Prepare the Sopapilla Dough
In a large bowl, whisk together the all-purpose flour, baking powder, and 0.5 tsp of salt.
Add the shortening and use your fingertips or a pastry blender to cut it into the flour until the mixture resembles coarse crumbs.
Gradually pour in the warm water, mixing with a fork until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it becomes smooth and elastic. Do not over-knead.
Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for at least 20 minutes.
2
Cook the Ground Beef Filling
While the dough rests, heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spoon, until fully browned.
Carefully drain off the excess grease from the skillet.
Add the chopped onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the chili powder, ground cumin, dried oregano, the remaining 0.75 tsp of salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the tomato sauce, stir to combine, then reduce the heat to low. Simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld. Keep warm.
3
Fry the Sopapillas
In a deep, heavy-bottomed pot or Dutch oven, pour in about 2-3 inches of vegetable oil. Heat over medium-high heat until it reaches 375°F (190°C). Use a thermometer for accuracy.
While the oil heats, roll the rested dough on a lightly floured surface to about 1/8-inch thickness.
Using a sharp knife or pizza cutter, cut the dough into 8 squares, approximately 4x4 inches each.
Working in batches of 2-3, carefully slide the dough squares into the hot oil. They should puff up within 15-20 seconds.
Use a metal spoon to gently baste the tops with hot oil to encourage even puffing. Fry for 30-60 seconds per side, until golden brown and crisp.
Remove the puffed sopapillas with a slotted spoon and transfer them to a wire rack to drain. Repeat with the remaining dough.
4
Assemble and Serve
Once the sopapillas are cool enough to handle, use a small knife to carefully cut a slit along one edge to create a pocket.
Generously spoon the warm beef filling into each sopapilla pocket.
Top the filling with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
Serve immediately while the sopapillas are warm and crisp. Offer sour cream, salsa, or green chile sauce on the side.
26cal
2gprotein
5gcarbs
0gfat
Ingredients
1 large head Romaine Lettuce (Approximately 800-900g)
4 liters Water (Cold, for washing)
Instructions
1
Prepare the Lettuce
Place the head of romaine on a cutting board. Using a sharp knife, slice off the bottom 1-2 inches of the core.
Gently peel the leaves away from the core. Be careful not to tear or bruise them.
Inspect the leaves and discard any that are wilted, slimy, or heavily damaged.
2
Wash the Leaves Thoroughly
Fill a large, clean bowl or a stoppered sink with cold water.
Submerge the separated leaves in the water. Do not overcrowd the bowl; wash in batches if necessary.
Gently swish the leaves with your hands for about 30 seconds to dislodge any dirt, sand, or grit.
Let the leaves soak for 2-3 minutes. This allows the heavier grit to settle at the bottom of the bowl.
Carefully lift the leaves out of the water and place them in a colander, leaving the dirty water behind. Do not pour the water out with the lettuce, as this will just pour the grit back onto the leaves.
3
Dry the Lettuce Completely
For best results, use a salad spinner. Place a handful of leaves in the spinner basket, ensuring not to overfill it.
Spin for 15-20 seconds, or until the leaves are thoroughly dry. Pour out any collected water and repeat in batches until all leaves are dried.
If you don't have a salad spinner, lay the leaves in a single layer on a clean kitchen towel or several layers of paper towels.
Place another towel on top and gently pat down to absorb the moisture. The goal is to get the leaves as dry as possible without bruising them.
4
Store or Serve
Your crisp lettuce leaves are now ready to be used in salads, wraps, or sandwiches.
For storage, line an airtight container or a large zip-top bag with a dry paper towel, place the leaves inside, and seal. Store in the refrigerator's crisper drawer for up to a week.
Use an immersion blender to blend the soup in the pot until completely smooth. Alternatively, transfer in batches to a blender.
For a silky texture, place a fine-mesh sieve over another clean pot and pour the blended soup through it, pressing with a spoon to extract all the liquid.
5
Finish and serve
Place the pot with the strained soup back on the stove over low heat.
Stir in the fresh cream. Gently heat for 1-2 minutes until warmed through, but do not let it boil.
Taste and adjust seasoning if needed.
Ladle the hot soup into bowls, garnish with fresh coriander leaves, and serve immediately.
