Stuffed Sopapilla with Ground Beef

1. 1
   prep · ~10 min

   Make the sopapilla dough.

   1.In a large bowl, whisk flour, baking powder, and salt.

   2.Cut in shortening with fingers until mixture resembles coarse crumbs.

   3.Add warm water gradually and mix until a soft, slightly sticky dough forms.

   4.Knead on a floured surface for 3-4 minutes until smooth.

   TIPKeep the dough covered with a damp towel to prevent drying out.
2. 2
   rest · ~20 min

   Rest the dough.

   Cover with plastic wrap and let rest at room temperature for 20 minutes.

3. 3
   saute · ~8 min

   Brown the ground beef.

   1.Heat a skillet over medium-high heat.

   2.Add ground beef and cook, breaking it apart, until browned (5-7 minutes).

   3.Drain excess fat.

   TIPDon't crowd the pan. Break up the meat into fine crumbles for the best texture.
4. 4
   saute · ~10 min

   Cook the aromatics and build the filling.

   1.Add diced onion to the skillet and cook until translucent (3-4 minutes).

   2.Add garlic and cook until fragrant (30 seconds).

   3.Stir in diced tomato, green chili, cumin, and chili powder.

   4.Add pinto beans and a pinch of salt. Cook 5 minutes until heated through. Set aside.

   TIPMash a few pinto beans with the back of a spoon to help bind the filling.
5. 5
   prep · ~5 min

   Shape the sopapillas.

   1.Divide rested dough into 4 equal balls.

   2.On a lightly floured surface, roll each ball into a 6-inch circle about 1/4 inch thick.

   3.Keep rolled dough covered with a damp towel.
6. 6
   fry · ~10 min

   Fry the sopapillas.

   1.Heat oil to 375°F in a deep pot or fryer.

   2.Carefully slide one dough circle into the hot oil.

   3.Fry 30 seconds per side until golden and puffed. Spoon hot oil over the top to encourage puffing.

   4.Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.

   TIPMaintain oil temperature at 375°F. If it drops too low, sopapillas absorb oil; too high, they burn before they puff.
7. 7
   assemble · ~5 min

   Assemble the stuffed sopapillas.

   1.Gently split each sopapilla on one edge to form a pocket.

   2.Spoon a generous portion of the warm beef and bean filling into each pocket.

   3.Top with shredded lettuce, fresh diced tomato, cheddar cheese, and a dollop of sour cream.

   TIPSplit the sopapilla as soon as it is cool enough to handle to keep the inside soft and the outside crispy.
8. 8
   serve

   Serve immediately.

   Serve the stuffed sopapillas while hot and crispy.

Cuisines we love