Name: Stuffed and Smothered Sopapillas
Cook time: 30 minutes
Yield: 6 servings
Ingredients: For chili sauce:; 2 roasted red bell peppers, destemmed and deseeded; 2 Tbsp. unsalted butter; 2 Tbsp. honey; 1 Tbsp. cider vinegar; For sopapillas:; 2 cups all-purpose flour; 1 tsp. baking powder; 1 tsp. sugar; 2 Tbsp. shortening; ¾ cup hot water (near boiling); 8 oz. Oaxaca cheese, cut into small planks; Crema fresca, to drizzle; Chopped fresh cilantro, to garnish

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Stuffed and Smothered Sopapillas

Recipe by Michael Kimball, Savory Spice Test Kitchen

All-Purpose Cooking

Crispy & Fried Foods

Fusion

A saucy, savory take on a traditional Mexican pastry.

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Serves 6 servings

Cooking Time 30 minutes

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Ingredients

For chili sauce: 2 roasted red bell peppers, destemmed and deseeded 6 Tbsp. Canyon Road Red Enchilada Dry Sauce 2 Tbsp. unsalted butter 2 Tbsp. honey 1 Tbsp. cider vinegar For sopapillas: 2 cups all-purpose flour 1 tsp. baking powder

1 tsp. Mayan Sea Salt

1 tsp. sugar 2 Tbsp. shortening ¾ cup hot water (near boiling) 8 oz. Oaxaca cheese, cut into small planks Crema fresca, to drizzle Chopped fresh cilantro, to garnish

Canyon Road Red Enchilada Blend

Directions

Step 1 Make chili sauceAdd all ingredients to blender and blend until smooth.

Step 2 Make sopapilla dough In a large food processor, add flour, baking powder, Mayan Sea Salt, sugar, and shortening and process until combined. With food processor running, slowly pour in hot water and process for 10 to 15 seconds until a ball of dough forms. Transfer dough to a lightly floured surface and knead for 3 to 5 min. until dough is almost smooth. Cover and rest for 20 min.

Step 3 Assemble sopapillasUncover dough and knead 2 to 3 times. Dough should be completely smooth. Roll out into a large, thin rectangle, no more than 1/8-inch thick, and cut into an even number of 2.5 x 4-inch rectangles. Place planks of Oaxaca cheese in an even layer in the center of one rectangle, leaving edges clear. Place another rectangle on top. Use a fork to press and crimp all edges together, forming a tight seal. Repeat with remaining dough and cheese.

Step 4 Fry and serveIn a large Dutch oven, heat oil to 350 degrees. Working in batches, carefully drop filled sopapillas into oil. Fry for 2 to 4 min. or until light golden brown and crispy. Transfer to a baking rack. Drizzle with crema fresca and chili sauce. Garnish with cilantro. Serve hot.

Recipe Notes

Fry up any extra sopapilla dough, toss with Cinnamon Sugar, and drizzle with honey for a sweet treat.