Sopaipillas Rellenas (Stuffed Sopaipillas) Yield: 3-6 servings 6 4-inch square sopaipillas 2 cups red or green chile sauce 1 1/2 cups cooked ground beef 1 medium onion, chopped 1 1/2 cup grated sharp cheddar cheese Shredded lettuce (optional) Tomato wedges (optional) Cut a slit along one side of each sopaipilla with a sharp knife. Fill sopaipillas with Frijoles Refritos and/or ground beef, onion, and cheese. Place sopaipillas in individual dinner plates and top with chile sauce. Place in 3500F oven for 15 minutes, or until cheese is melted. Garnish with lettuce and tomato wedges. Sopaipillas De Levadura Quimica Yield: 4 dozen medium sopaipillas 4 cups flour 2 teaspoons baking powder 1 teaspoon salt 4 tablespoons shortening 1 1/2 cups warm water Shortening or oil Combine dry ingredients in a medium-sized mixing bowl and cut in shortening. Make a well in center of dry ingredients. Add water to dry ingredients and work into dough. Knead dough until smooth, cover, and set aside for 20 minutes. Heat 2 inches of shortening or oil in a heavy pan at medium-high heat. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) Drain sopaipillas on absorbent towels. Chile Colorado (Red Chile Sauce) Yield: 2 cups 2 tablespoons shortening 2 tablespoons flour 1/4 - 3/4 cup Red Chile Powder 2 cups water or tomato juice 1/2 teaspoon garlic salt Oregano (optional) 3/4 teaspoon salt Comino (optional) Heat shortening in a medium saucepan on medium heat. Stir in flour and cook for 1 minute. Add chile powder and cook for an additional minute. Gradually add the water and stir, making sure that no lumps form. Add seasonings to sauce and simmer at low heat for 10-15 minutes. NOTE: One pound of cooked beef or pork, ground, cubed, or shredded, may be added. Chile Verde (Green Chile Sauce) Yield: Approximately 2 cups 1 tablespoon shortening 1/2 cup chopped onion 2 tablespoons flour 1 cup chopped green chile or to taste 1 cup chicken broth or 2 cups tomatoes with liquid 1/4 teaspoon garlic powder 3/4 teaspoon salt Heat shortening in a medium-sized skillet on medium heat. Saute the chopped onion in shortening. Add flour and cook for 1 minute. Add all remaining ingredients and simmer for 20 minutes.
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