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
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.
REAL SOPAPILLAS
Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.
Provided by Leaz
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
- Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 16 g, Fat 9.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 127.7 mg, Sugar 0.1 g
SOPAIPILLAS STUFFED WITH BEEF
These are soooo good. When I don't want to go to the trouble of making the sopaipillas, we have the meat filling on hamburger buns. It is so simple and very tastey. We always use aerosol cheese in a can when we have it on bun with sliced onions and dill pickle slices.
Provided by Sandy in Oklahoma
Categories Lunch/Snacks
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- In a 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 skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup, water, garlic powder and pepper. Simmer 10 minutes or until most of liquid is absorbed.
- In a saucepan, combine 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 : Calories 874.4, Fat 45.1, SaturatedFat 21.2, Cholesterol 151.1, Sodium 2251.2, Carbohydrate 66.9, Fiber 3, Sugar 4, Protein 48.4
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