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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.
For 4 servings
Prepare the Sopapilla Dough
Cook the Ground Beef Filling
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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.
This southwest recipe takes 70 minutes to prepare and yields 4 servings. At 923.76 calories per serving with 45.15g 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 filling made with black beans, corn, and bell peppers.
For extra heat, add 1/4 tsp of cayenne pepper or finely diced jalapeño to the beef mixture. For a milder version, use a mild chili powder.
Customize your toppings with additions like sliced black olives, pickled jalapeños, sour cream, guacamole, or crumbled cotija cheese.
The ground beef provides a significant amount of high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body tissues.
The carbohydrates from the all-purpose flour in the sopapilla dough are a primary source of energy for the body, fueling your daily activities and brain function.
The tomatoes and tomato sauce in the filling are good sources of lycopene, a powerful antioxidant that may help protect cells from damage and support heart health.
A single serving of two stuffed sopapillas contains approximately 800-850 calories. This is an estimate and can vary based on the fat content of the beef and the amount of oil absorbed during frying.
Stuffed Sopapillas are a delicious comfort food but are generally not considered healthy. They are high in calories, saturated fat, and sodium due to the deep-frying and ground beef. They are best enjoyed as an occasional treat in moderation.
The most common reasons are incorrect oil temperature (too low), rolling the dough too thick, or overworking the dough, which develops too much gluten and makes it tough. Ensure your oil is at 375°F (190°C) for the best results.
Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Allow it to sit at room temperature for about 30 minutes before rolling it out.
While you can try, baking or air-frying will not produce the classic light, hollow, and puffy texture of a traditional sopapilla. The rapid heat of deep-frying is what causes the steam to build up and create the pocket. Baking will result in a denser, more biscuit-like bread.