STUFFED SOPAIPILLAS
The puffed pillow of fried bread called the sopaipilla was thought to be "invented" in Albuquerque over 200 years ago. A good thing made even better when stuffed with a wonderful bean and green chile sauce mixture. Another lovely recipe I am dying to try from Bueno's website. Sopaipillas and chile? YUM, say it isnt so! Makes eight 12oz servings according to their website listing. :) Can't wait to find out - now off to locate the mix! ***PLEASE NOTE that the Bueno sopaipilla mix and green chile sauce are not recognized on Zaar, so please be sure that is what you are using, not just any baking mix or plain green chile. It will not be the same. ;)
Provided by Mommy Diva
Categories Lunch/Snacks
Time 1h5m
Yield 8 12oz servings
Number Of Ingredients 10
Steps:
- Mix sopaipilla mix, oil and water together to make a smooth dough; Let stand for 20 minutes.
- Meanwhile, in a non-stick skillet, warm the beans and 1 ½ cups of Green Chile Sauce over medium heat for approximately 20 minutes or until excess moisture evaporates.
- Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
- Roll out sopaipilla dough. Cut into 8 squares. Heat shortening over medium heat. Place a square of dough one at a time in hot oil.
- Fry until golden brown on each side.
- Split two seams of each sopaipilla with a paring knife; Stuff with bean mixture.
- Garnish with remainder of heated green chile sauce, tomato and cheese.
- Enjoy! ;).
Nutrition Facts : Calories 1341.3, Fat 115, SaturatedFat 30.1, Cholesterol 13.3, Sodium 1048.8, Carbohydrate 63.9, Fiber 15, Sugar 8.8, Protein 19.1
STUFFED SOPAPILLAS WITH CARNE ADOVADA
Homemade fresh sopapillas stuffed with carne adovada and topped with red chile and melted cheese
Provided by Andrea
Categories Main Course
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together flour, baking powder and salt. Add melted butter and water then mix the dough until it is smooth.
- Return dough to the bowl and cover with a towel for 20 minutes.
- Turn dough out onto a clean surface and use a rolling pin (or sturdy cup) to roll into 1/4" thickness. Use a knife or pizza roller to cut into 3" squares.
- Heat 4" of oil in a sturdy pot over medium-high heat, until temperature reaches 375 degrees. Add sopapillas, one at a time, and fry until puffy and golden brown, about 15 seconds per side.
- Remove from pot and transfer to a paper-towel lined bowl.
- In a slow cooker, season pork with salt and oregano. Pour in red chile and stir until coated.
- If possible, marinate for 12 - 24 hours.
- Cook on slow for 9 hours, until cooked through and fork-tender.
- On an oven-safe plate, split sopapilla in half. Spoon on a generous serving of carne adovada.
- Top carne adovada with 2 tablespoons of cheese. Top cheese with shredded lettuce and diced tomatoes.
- Fold over the top of the sopapilla to seal it. Spoon over a couple tablespoons of the red chile from the carne adovada. Top with cheese.
- Turn your oven on to broil, then place in oven for 1 - 2 minutes, until cheese is melted.
- Repeat for remaining sopapillas.
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
SOPAPILLA
Provided by Food Network
Time 17m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Serving suggestions: honey, or beans, taco meat and pork, or New Mexican chili and cheese
- Mix the flour, baking powder and salt very well. Then add in the shortening and mix until well combined. Add 1 1/2 to 2 cups water and knead until you have a nice dough.
- With a rolling pin, roll out the dough to a 1/4-inch to 1/3-inch thickness and cut 4 to 5-inch squares or triangles of dough.
- Heat the oil in a large pan to 375 degrees F.
- Put the dough squares into the oil and carefully splash the tops, which will make the squares puff up. Flip and do this on the other side, until golden brown, about 1 minute per side.
- Eat warm with honey or make a stuffed sopapilla with beans, taco meat or pork, or smother with New Mexico chili and cheese and enjoy.
SOPAPILLAS
Provided by Ingrid Hoffmann
Categories dessert
Time 1h30m
Yield 1 to 1 1/2 dozen doughnuts
Number Of Ingredients 8
Steps:
- Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)
- Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
- Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
- Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.
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 :
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
SOPAPILLAS
If oil is the right temperature, sopapillas will puff up. We like to make with chili or stew. You can also shake them in a bag with cinnamon/sugar and make something that tastes like a churro.
Provided by SharleneW
Categories Breads
Time 33m
Yield 18-24 sopapillas
Number Of Ingredients 6
Steps:
- Sift together flour, baking powder and salt.
- Cut shortening in until mixture is a rough texture.
- Gradually add warm water.
- Mix to form dough.
- Knead until smooth.
- Cover and let stand for 20 minutes (this will make it easier to roll out).
- Start oil heating (desired temp is 375° - 400°).
- On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
- Cut into 3 inch squares.
- Fry a few at a time, turning when golden and puffed up.
- Drain on paper towels.
- Serve immediately.
SOPAPILLA BREAKFAST DELIGHT
I am visiting my mom and this recipe has been hanging on her fridge. It is a recipe that a co-worker of hers brought to work one day.
Provided by invictus
Categories Breakfast
Time 1h
Yield 32-48 squares
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In the microwave or saucepan, melt 1/4 cup of butter. Place in the bottom of a 13 x 9 inch baking pan. Place one tube of crescent rolls over the butter and press together to close the seams.
- Blend both packages of cream cheese with one cup sugar and spread over crescent rolls.
- Layer the other package of cresent rolls over the cream cheese, closing the seams.
- Melt the remaining 1/2 cup of butter and stir in the remaining 1/2 cup sugar. Spread over the the top of the crescent rolls. Sprinkle generously with cinnamon.
- Bake for 45 minutes and let cool slightly and serve warm.
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