Stuffed Sopapilla with Ground Beef

1. 1

   Step 1

   • a.Prepare the Sopapilla Dough
   • b.In a large bowl, whisk together the all-purpose flour, baking powder, and 0.5 tsp of salt.
   • c.Add the shortening and use your fingertips or a pastry blender to cut it into the flour until the mixture resembles coarse crumbs.
   • d.Gradually pour in the warm water, mixing with a fork until a shaggy dough forms.
   • e.Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it becomes smooth and elastic. Do not over-knead.
   • f.Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for at least 20 minutes.
2. 2

   Step 2

   • a.Cook the Ground Beef Filling
   • b.While the dough rests, heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spoon, until fully browned.
   • c.Carefully drain off the excess grease from the skillet.
   • d.Add the chopped onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
   • e.Stir in the chili powder, ground cumin, dried oregano, the remaining 0.75 tsp of salt, and black pepper. Cook for 1 minute to toast the spices.
   • f.Pour in the tomato sauce, stir to combine, then reduce the heat to low. Simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld. Keep warm.
3. 3

   Step 3

   • a.Fry the Sopapillas
   • b.In a deep, heavy-bottomed pot or Dutch oven, pour in about 2-3 inches of vegetable oil. Heat over medium-high heat until it reaches 375°F (190°C). Use a thermometer for accuracy.
   • c.While the oil heats, roll the rested dough on a lightly floured surface to about 1/8-inch thickness.
   • d.Using a sharp knife or pizza cutter, cut the dough into 8 squares, approximately 4x4 inches each.
   • e.Working in batches of 2-3, carefully slide the dough squares into the hot oil. They should puff up within 15-20 seconds.
   • f.Use a metal spoon to gently baste the tops with hot oil to encourage even puffing. Fry for 30-60 seconds per side, until golden brown and crisp.
   • g.Remove the puffed sopapillas with a slotted spoon and transfer them to a wire rack to drain. Repeat with the remaining dough.
4. 4

   Step 4

   • a.Assemble and Serve
   • b.Once the sopapillas are cool enough to handle, use a small knife to carefully cut a slit along one edge to create a pocket.
   • c.Generously spoon the warm beef filling into each sopapilla pocket.
   • d.Top the filling with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
   • e.Serve immediately while the sopapillas are warm and crisp. Offer sour cream, salsa, or green chile sauce on the side.

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