BEEF STUFFED SOPAIPILLAS
Make and share this Beef Stuffed Sopaipillas recipe from Food.com.
Provided by BeansnRice
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- SOPAIPILLAS:.
- In a bowl, combine the flour, salt and baking powder.
- Stir in water, milk and oil with a fork until a ball forms.
- Gently knead dough on a lightly floured surface for 2-3 minutes.
- Cover bowl and let stand for 15 minutes.
- Divide into four portions and roll each into a 6 1/2" circle.
- Fry each circle, one at a time in oil heated to 375 degrees for 2-3 minutes on each side or until golden brown.
- Drain on paper towels.
- FILLING:.
- In a skillet, cook beef and onion over medium heat until meat is brown and crumbly.
- Drain any oil.
- Stir in the salt, garlic powder and pepper.
- SAUCE:.
- In a separate saucepan, combine soup, broth, chilies and onion powder.
- Cook for 10 minutes or until heated through.
- ASSEMBLY:.
- Cut a slit in the side of each sopaipilla.
- Fill with 1/2 cup meat mixture.
- Sprinkle with cheese.
- Serve with sauce.
Nutrition Facts : Calories 835.2, Fat 43.9, SaturatedFat 21, Cholesterol 147.1, Sodium 2039.2, Carbohydrate 62, Fiber 2.8, Sugar 3.7, Protein 46.1
STUFFED SOPAPILLAS
My mom has made these for as long as I can remember. I didn't know till I was married that sopapillas are usually a dessert. They take a little work and practice, but it is well worth it! If they are made correctly They should puff up with a hollow center. If yours don't puff up like they are suppose to just pile the filling on top like a Navajo taco!!
Provided by startnover
Categories Breads
Time 3h4m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Dissolve yeast w/water and then combine all ingredients except flour.
- Add 2 c flour and mix, it will be soupy.
- Let this rise 1 hour.
- Then mix in 3 c flour till soft but not sticky dough.
- Let rise 1 hour.
- Roll out to 1/4 inch thickness (no thinner!) on lightly floured surface to prevent sticking.
- Cut into triangles or squares about 3 inch by 3 inch.
- Let rise approx 1/2 hour.
- Deep fry in hot oil (not too hot or the outside will be brown inside doughy) to golden brown on both sides.
- When you fry them you have to bump the sides of the dough against the deep fryer. This helps make the center puff up.
- Cut one side open and stuff with taco toppings (hamburger, lettuce, onions, tomatoes, etc.).
- Frost any left overs w/maple frosting or honey and butter for dessert.
Nutrition Facts : Calories 3445.5, Fat 86.6, SaturatedFat 49.8, Cholesterol 425.3, Sodium 3033.8, Carbohydrate 571.4, Fiber 19.9, Sugar 68.7, Protein 88.7
STUFFED SOPAPILLAS
This is a popular main dish in a local restaurant. I have changed it up a little to make it a bit healthier. (Took away the frying).
Provided by Sharee Robbins
Categories Other Breads
Time 40m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, blend together the flour baking powder, and salt. With a pastry cutter cut in the lard or shortening. Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass.
- 2. Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky.
- 3. Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.
- 4. Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out.
- 5. Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer.
- 6. Cut into squares and fill dough with your choice of fillers. (Hambuger, grilled chicken, cheese, beans, black olives, mushrooms, jalapenos...for example)
- 7. Use fork to press edges together forming a "pillow". Brush the whole sopapilla with olive oil and bake @350-400 until the dough is full done. JUST A NOTE...IF YOU WANT THAT BUBBLED UP LIGHT DOUGH YOU HAVE TO FRY IT. THIS DOUGH IS FLAKY AND SORT OF LIKE A BISCUIT.
- 8. Serve with guacamole, salsa, green chili sauce, sour cream, lettuce, and/or tomatoes.
BEEF-STUFFED SOPAIPILLAS
After my brothers' football games when we were kids, we would all descend on a local restaurant for their wonderful Southwestern stuffed soapaipillas. This recipe takes me back to that delicious childhood memory. Even my Canadian husband raves about these! -Lara Pennell Irving, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. , Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.
Nutrition Facts :
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