Sundown's Stuffed New Mexico Sopaipillas

From Sundown Cafe
Atlanta, Georgia

Sopaipillas, or puffed bread, is one of the most popular New Mexican recipes.

They may be served with the meal in place of tortillas, as a side dish or a dessert. Honey may be drizzled over the bread, or inside it, for a finger-lickin' good dessert. Other options are to stuff the bread with beans and hamburger meat, serve it plain with butter and honey, or to sprinkle it with powdered sugar.

You'll find many variations and many opportunities to serve this delectable bread.

Yield: One dozen medium-sized sopaipillas

	GALLERY
Scald the milk, then add shortening, salt and sugar. Allow the mixture to cool to lukewarm before adding the yeast.

• 1 package of yeast (one-fourth oz. or 7 gr)
• 2 tbsp shortening
• 2 tsp sugar
• 1 tsp baking powder
• 1 cup milk
• 1 tsp salt
• 3 cups flour
• 1/4 cup water
• Vegetable oil for deep frying

Scald the milk; add shortening, salt, and sugar. Allow to cool to lukewarm. Add yeast to milk mixture.

Sift flour and baking powder together in a large mixing bowl, making a well in the center. Pour the liquid ingredients into the center of the well and work into dough. Knead until smooth and elastic. Cover and set aside for 20 minutes.

Roll dough out to about one-fourth inch thickness and cut into triangles.

Heat vegetable oil in electric skillet or deep-fat fryer to 400-degrees Fahrenheit. Fry each triangle approximately 10-20 seconds until golden brown on each side; turn only once, right after it puffs. Slide the dough into the oil and the sopaipillas will puff up beautifully. Take care not to overcook.

• 1/2 pound ground beef
• 1/4 cup green chiles, pureed
• 1 tsp salt
• 1/4 tsp cumin
• 1/4 tsp garlic salt
• 1/4 cup chopped onion
• 1/2 cup red chile sauce
• 1/2 tsp lemon pepper
• 1/4 tsp oregano
• 1/4 cup cooked pinto beans

In large skilled, brown meat over medium heat, drain excess fat and set aside.

Fry onions until transparent, add green chile, salt, lemon pepper, cumin, oregano, and garlic salt. Mix well, then add cooked beans. Add cooked ground beef and simmer until thicker consistency is reached (suitable for stuffing).

To stuff the bread, slit each sopaipilla along one edge and create openings for stuffing.

Carefully place filling inside the sopaipillas. It will look like a stuffed pillow. Top with shredded cheese, melt in the microwave, then garnish with shredded lettuce and chopped tomatoes.

Don't forget extra salsa on the table for the avid chile lover.