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Fluffy, golden pockets of fried dough filled with savory ground beef and smothered in zesty New Mexico green chile sauce. This Southwestern classic is the ultimate comfort food, perfect for a hearty dinner.
Prepare the Sopapilla Dough
Cook the Savory Beef Filling
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Fluffy, golden pockets of fried dough filled with savory ground beef and smothered in zesty New Mexico green chile sauce. This Southwestern classic is the ultimate comfort food, perfect for a hearty dinner.
This southwest recipe takes 60 minutes to prepare and yields 4 servings. At 942.29 calories per serving with 45.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Fry the Sopapillas
Assemble and Serve
Substitute the ground beef with shredded chicken, pork carnitas, or a vegetarian mix of pinto beans, corn, and diced bell peppers.
For a 'Christmas' style plate, a tradition in New Mexico, smother one sopapilla with green chile and the other with red chile sauce.
Add extra toppings like a dollop of sour cream, guacamole, sliced black olives, or a sprinkle of cotija cheese.
For a sweet treat, serve plain, un-stuffed sopapillas drizzled with honey or dusted with cinnamon sugar.
The ground beef provides a significant amount of high-quality protein, which is essential for building and repairing tissues, including muscle.
Green chiles are a primary source of capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
The tomatoes used as a topping are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
A serving of two stuffed sopapillas contains approximately 850-950 calories, primarily from the fried dough, ground beef, and cheese. It is a rich and hearty comfort food.
This dish is a high-calorie, high-fat indulgence and is not considered a health food. To make a lighter version, you could try baking the sopapillas instead of frying, using leaner ground turkey, and reducing the amount of cheese.
Yes, you can prepare the dough up to 24 hours in advance. After kneading, wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for 30-60 minutes before rolling and frying.
The most common reason is that the oil was not hot enough. It must be at 375°F (190°C) for the steam to rapidly build inside the dough and cause it to puff. Another reason could be that the dough was rolled too thick.
You can bake them, but the result will be very different. They will have a texture more like a bread pocket or pita rather than the light, airy, and crispy texture of a traditional fried sopapilla. Bake at 400°F (200°C) for 8-10 minutes.
For the most authentic taste, use a sauce made from Hatch green chiles, which are grown in the Hatch Valley of New Mexico. You can find canned or jarred versions in many supermarkets or online. Choose a heat level (mild, medium, or hot) that suits your preference.