Stuffed Sopaipillas
Description
The only thing better than soft pillowy sopaipillas, is filling them with something savory like refried beans and cheese and Hatch green chile with ground beef. Use this recipe as inspiration, and fill them with anything you'd like; shredded beef, potatoes, chicken, cheese... you name it. It's all good!
For the Sopaipillas
For the Green Chile with Ground Beef
Instructions
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To make the sopaipillas
Mix together dry ingredients in large bowl. Cut in fat, using a fork to break it up and incorporate it into the flour. You should be left with a lightly sandy mixture. Add in the liquid a little at a time and work it into the dough with your hands. Knead for a few minutes until you're left with a smooth dough. Divide it into four equal parts, rolling each portion into a ball. Cover and let rest for 20 minutes. Once rested, heat oil in a deep pan. (If using a thermometer it should be around 375º) Roll out each dough ball with a rolling pin, just as you would a tortilla. It should be about 1/8" thick. Cut into halves or fourths and fry approximately 30 seconds on each side. Use a slotted spoon or tongs to carefully splash oil on top as it's frying, then flip. Once cooked on both sides, place on paper towels so that excess oil can drain. These sopaipillas can be filled with anything you like. Just use a knife to cut a slit along the side, and fill. Enjoy while hot.
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To make the Green Chile with Ground Beef
Heat a large pot on the stovetop with enough oil to coat the bottom. Once hot, brown ground beef, breaking it up as it cooks. Add in chopped onion and sauté. Add in minced garlic and season with salt and pepper to taste. Add flour and stir a few minutes so that it is fully cooked and soaked up by the meat mixture. Then add in broth or water. Stir well and let it come to a boil, then lower the heat and let it cook on low for 20 minutes. Serve while hot.
This chile is perfect for both inside the sopaipilla and for smothering on top. Sprinkle with the cheese of your choice and enjoy.