Stuffed & Smothered Sopapillas Recipe
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
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. Mayan Sea Salt
- 1 tsp. sugar
- 2 Tbsp. shortening
- 3/4 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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Fry up any extra sopapilla dough, toss with Cinnamon Sugar, and drizzle with honey for a sweet treat.
For chili sauce: Add all ingredients to blender and blend until smooth.
For sopapillas: In a large food processor, add flour, baking powder, Mayan Sea Salt, and sugar. Process until combined. Add shortening and process until incorporated. With food processor running, slowly pour in hot water and continue processing for 10 to 15 seconds or 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.
Uncover 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 edges together, forming a tight seal all the way around. Repeat with remaining dough and cheese.
In 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 and garnish with cilantro. Serve hot.
Michael Kimball, Savory Spice Test Kitchen