Entree: United States – New Mexico — Southwestern United States – Stuffed Sopaipillas

Serving Size: 4

Approximate Time

Prep 50 min

Cook 18 min

Total 1 hr 8 min

Ingredients

- For the sopaipilla dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tbsp (15 g) baking powder
  - 1 tsp (6 g) kosher salt
  - 3 tbsp (42 g) vegetable shortening or lard
  - 1 cup (240 ml) warm water, plus up to 2 tbsp (30 ml) more as needed
- For frying:
  - Vegetable oil for frying, about 6 cups (1.4 L) or enough for 2–3 inches (5–7 cm) deep in a heavy skillet
- For the filling:
  - 2 cups (480 g) cooked pinto beans (from about 1 cup dried or one 15 oz/425 g can, drained and rinsed)
  - 1 small yellow onion, finely chopped, about 4 oz (115 g)
  - 2 cloves garlic, minced
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (1 g) dried oregano
  - 1/2 tsp (3 g) kosher salt, adjust to taste
  - 1/4 tsp (1 g) freshly ground black pepper
  - 4–6 medium roasted New Mexico green chiles, peeled, seeded and chopped, approx. 2 cups (300 g)
  - 8 oz (225 g) Monterey Jack or mild cheddar, shredded
  - 2 tbsp (30 ml) vegetable oil or lard for sautéing
- For serving/garnish:
  - 1 cup (150 g) shredded iceberg or romaine lettuce
  - 1 cup (150 g) diced tomato
  - 1/2 cup (120 g) sour cream or Mexican crema
  - 1/4 cup (15 g) chopped fresh cilantro
  - Red chile sauce or salsa roja, warmed, as desired
- Optional protein addition:
  - 1 lb (454 g) shredded cooked chicken or 1 lb (454 g) cooked ground beef, seasoned and warmed (use in place of or in addition to beans)

Instructions

Short Description:
Puffy fried sopaipillas are slit open and filled with seasoned pinto beans, melted cheese, and roasted New Mexico green chile, then topped with traditional garnishes for a hearty Southwestern main course. This version is vegetarian but built to stand alone as a complete meal.

Regional Notes:
This New Mexico variation centers on roasted New Mexico green chile (use red chile sauce if you prefer red), pinto beans, and melting Monterey Jack/cheddar—classic regional flavors that distinguish it from simple fried breads elsewhere. Unlike other regions that serve sopaipillas only as a sweet pastry, New Mexican stuffed sopaipillas are savory entrees often served with chile and fresh garnishes.

1. Make the dough: In a large bowl whisk together flour, baking powder, and salt. Cut in the shortening or lard with a pastry cutter or fingertips until mixture resembles coarse crumbs.
2. Add warm water and stir until a soft dough forms. If too dry, add water 1 tsp (5 ml) at a time. Turn dough onto a floured surface and knead briefly (about 1 minute) until smooth. Cover with a damp towel and let rest 20–30 minutes.
3. Prepare the filling: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add the chopped onion and sauté 5–7 minutes until softened. Add the garlic, cumin, and oregano and cook 30 seconds until fragrant.
4. Add the cooked pinto beans to the skillet and stir to combine. Lightly mash some of the beans with the back of a spoon to create a slightly creamy texture, leaving some whole beans for bite. Stir in the chopped roasted green chile, salt, and pepper. Simmer 3–4 minutes until mixture is warm and flavors meld. Remove from heat and fold in half of the shredded cheese so it begins to melt. Keep warm.
5. Heat oil for frying: In a heavy deep skillet or Dutch oven, pour oil to a depth of 2–3 inches (5–7 cm). Heat to 350–375°F (175–190°C). If you don't have a thermometer, oil should shimmer and a small bit of dough should sizzle and rise immediately.
6. Roll and cut the dough: On a lightly floured surface, roll the rested dough to about 1/8-inch (3 mm) thickness. Cut into 6–8 squares or rounds about 5–6 inches (12–15 cm) across. Re-roll scraps as needed.
7. Fry the sopaipillas: Working in batches, carefully lower dough pieces into hot oil. Fry about 1–2 minutes per side until puffed and golden brown. Use tongs to gently press if any spot resists puffing. Transfer to a paper-towel-lined tray to drain and keep warm; keep fried pieces loosely covered to retain heat.
8. Stuff the sopaipillas: Using kitchen shears or a small knife, make a slit or small pocket in the side of each sopaipilla. Spoon about 1/2 to 3/4 cup (120–180 g) of the bean and chile filling into each pocket (adjust to appetite). Top each with additional shredded cheese so it melts from the filling's heat.
9. Garnish and serve: Place stuffed sopaipillas on plates and top with shredded lettuce, diced tomato, a dollop of sour cream or crema, chopped cilantro, and warm red chile sauce or salsa roja to taste. Serve immediately while hot and puffy.
10. Make-ahead and tips: Sopaipilla dough can be made and refrigerated up to 24 hours before frying. Leftover filling stores 3–4 days and reheats in a skillet; warm filling before stuffing so cheese melts. If using optional shredded chicken or ground beef, fold it into the bean mixture at step 4.