Chicken Chorizo Stuffed Sopaipillas Food

STUFFED SOPAPILLAS

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.

CHORIZO STUFFED ROASTED CHICKEN

Steps:

• Preheat oven to 400 degree Fahrenheit.
• Heat the oil in a large saute pan over medium heat.
• Add the pork and chorizo and cook until completely browned , about 3 minutes.
• Add the onions, celery, and bell pepper, and cook, stirring until the vegetables are soft, about 5 minutes.
• Add the garlic and cook for 1 minute. Remove from heat.
• Put the bread in a large rectangular glass baking dish and pour in the chicken stock.
• Soak for 10 to 15 minutes.
• Remove and squeeze each slice, reserving the stock.
• In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper, and the crushed red pepper. Stir in the parsley. Let cool completely season again with salt and pepper. Add the egg and mix thoroughly.
• Season the chicken generously with salt and black pepper. Stuff the cavity with the sausage mixture.
• Close the cavity and cross the legs, securing them with the butchers twine.
• Put the water in the bottom of a roasting pan and place the chicken in the center of the pan.
• Bake until the chicken browns evenly, about 1 hour.
• Reduce the heat to 375 degree Fahrenheit and continue to bake until it becomes very tender and the juices run clear, about another hour.
• Let the chicken rest for a few minutes before carving into serving pieces.
• Serve with stuffing.