Entree: United States – New Mexico – Stuffed Sopapillas (Fried puffy pastry pockets stuffed with seasoned meat, beans, and cheese in New Mexican style)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) salt
- 2 tbsp (28 g) lard or vegetable shortening
- 1/2 cup (120 ml) warm water, plus up to 1/4 cup (60 ml) more as needed
- 1/2 cup (120 ml) milk
- 3 cups (720 ml) vegetable oil for frying
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 cup (240 g) cooked pinto beans, lightly mashed
- 1 cup (160 g) roasted New Mexico green chile, diced (mild to hot per taste)
- 2 tsp (4 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt, adjusted to taste
- 1/2 tsp (1 g) black pepper
- 8 oz (225 g) cheddar cheese, shredded
- 2 tbsp (30 ml) vegetable oil for sautéing
- Optional: chopped cilantro for garnish

Instructions

1. Make dough and filling: Whisk flour, baking powder, and salt in a bowl; cut in lard or shortening until crumbly, then stir in milk and warm water until a soft dough forms; knead briefly, cover and rest 30 minutes while you prepare the filling. In a skillet over medium heat heat 2 tbsp (30 ml) oil; sauté onion until translucent, add garlic, then brown 1 lb (454 g) ground beef breaking it up; stir in chili powder, cumin, salt, and pepper, add roasted green chile and mashed pinto beans, cook until flavors meld, adjust seasoning and set filling aside.
2. Fry and assemble: Divide rested dough into 12 equal pieces, roll each to 5–6 inch (12–15 cm) rounds about 1/8 inch (3 mm) thick; heat 3 cups (720 ml) oil to 350°F (175°C) and fry rounds 30–60 seconds per side until puffed and golden, drain on paper towels. Split warm sopapillas, spoon in beef–bean–chile mixture and shredded cheddar so cheese melts; garnish with cilantro if desired and serve immediately.