Entree: United States – Southwest – Sopaipilla Stuffed with Meat (Fried puffy flatbreads from the Southwest split open and filled with savory spiced meat)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 min

Additional 20 min

Total 55 min

Ingredients

- Dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) salt
- 2 tbsp (28 g) lard or vegetable shortening, chilled
- 3/4 cup (180 ml) warm water (plus more as needed)
- Oil for frying: 2–3 cups (480–720 ml) vegetable oil
- Filling:
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (13 g) New Mexico or mild chili powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/2 cup (120 ml) beef broth or water
- 1/2 tsp (2 g) salt, adjust to taste
- 1/4 tsp (1 g) black pepper
- 1 cup (113 g) shredded cheddar cheese (optional)
- To serve (optional): red chile sauce, refried beans, chopped cilantro

Instructions

1. Make the filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add chopped onion and cook until soft, 4–5 minutes. Add garlic and cook 30 seconds.
2. Add the ground beef and cook, breaking up with a spoon, until browned, 6–8 minutes. Stir in chili powder, cumin, oregano, salt, and pepper; cook 1 minute to bloom spices.
3. Pour in the beef broth, reduce heat, and simmer until mixture is thickened and most liquid has evaporated, 6–8 minutes. Taste and adjust seasoning; keep warm.
4. Make the dough: whisk together flour, baking powder, and salt in a bowl. Cut in chilled lard or shortening until mixture resembles coarse crumbs.
5. Add warm water a little at a time and mix until a soft, non-sticky dough forms. Knead briefly on a floured surface until smooth, about 2 minutes. Cover and let rest 20 minutes.
6. Divide dough into 8–10 equal pieces; roll each into a ball and flatten with a rolling pin to about 5–6 inches (12–15 cm) in diameter and about 1/8 inch (3 mm) thick.
7. Heat oil in a deep skillet or pot to 350°F (175°C). Fry dough pieces, one or two at a time, turning once, until puffed and golden on both sides, about 1–2 minutes per side. Drain on paper towels.
8. To assemble, carefully slice each hot sopaipilla open on one side. Spoon warm meat filling inside, add shredded cheddar if using, and close. Alternatively serve sopaipillas alongside bowls of meat and red chile for dunking.
9. Serve immediately with red chile sauce and refried beans or a simple salad of chopped tomatoes and cilantro.