Stuffed Sopapilla with Green Chile

1. 1
   knead · ~5 min

   Make the sopapilla dough.

   Whisk flour, baking powder, and 1 pinch salt in a bowl. Cut in cold shortening until the mixture resembles coarse crumbs. Gradually add warm water while mixing until a soft, pliable dough forms.

2. 2
   rest · ~20 min

   Rest the dough.

   Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes.

   TIPResting relaxes the gluten, making the dough easier to roll and helping the sopapillas puff up perfectly.
3. 3
   saute · ~10 min

   Cook the beef filling.

   1.Brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks, about 5 minutes.

   2.Add diced onion, minced garlic, cumin, smoked paprika, 1 pinch salt, and pepper. Cook until onion softens, 4-5 minutes.

   3.Drain any excess fat and set the filling aside.
4. 4
   simmer · ~25 min

   Prepare the green chile sauce.

   1.Heat 1 tsp oil in a saucepan over medium heat. Add diced onion and garlic for sauce; sauté until soft, 3-4 minutes.

   2.Stir in flour and cook for 1 minute.

   3.Add roasted green chile, diced tomatoes, water, and a pinch of salt. Bring to a simmer.

   4.Reduce heat to low and simmer uncovered, stirring occasionally, for 20 minutes until slightly thickened.

   TIPRoasting green chiles over an open flame or under a broiler until the skin blisters deepens their flavor. If using fresh, peel off the charred skin, remove seeds, and chop.
5. 5
   prep · ~3 min

   Roll and cut the dough.

   On a lightly floured surface, roll the rested dough out to 1/8-inch thickness. Cut into 4 equal-sized squares or rectangles, roughly 5x5 inches each.

6. 6
   fry · ~8 min

   Fry the sopapillas.

   1.Heat 3 cups of oil in a deep, heavy pot to 375°F (190°C).

   2.Carefully slide one dough square into the hot oil. Use a spoon to gently ladle hot oil over the top until it puffs up, about 30 seconds.

   3.Flip and fry the other side until golden brown, 1-2 minutes. Remove and drain on paper towels.

   4.Repeat with remaining dough squares.

   TIPKeep the oil temperature steady. If it drops too low, the sopapillas absorb oil without puffing; too high, they brown before cooking through.
7. 7
   assemble · ~3 min

   Assemble the stuffed sopapillas.

   1.Make a pocket in each fried sopapilla by gently splitting one side open with a knife.

   2.Spoon the warm seasoned beef mixture into the pocket of each sopapilla.

   3.Ladle a generous amount of warm green chile sauce over the top.

   4.Finish with shredded cheddar cheese, crisp lettuce, and a few diced fresh tomatoes.
8. 8
   serve

   Serve immediately.

   Serve the stuffed sopapillas right away while warm, crispy, and gooey.

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