Sopapillas Stuffed with Pork or Chicken

I made these recently because of another craving for a certain food.  The combination of cravings were for Mexican Food and Sopapillas.  Living in New Mexico for many years these were one of the things I really enjoyed.  I had never had Mexican food of any kind until I moved there, not even a Taco.  Amazing huh??  Now I made all sorts of Mexican Influence dishes.  There is a restaurant that we go to when I visit my son, Pete's.  Their food is delicious but can be very hot and spicy (for me), but they make the best Sopapillas and Flour Tortillas.  I have learned to get simple things because most is way to hot for me.  The dishes I made this night were Pork Roast and Chicken.  I made the chicken milder than the pork.  They both had great flavor but the pork had a definite kick to it, which the kids love, especially Alan and AJ.  Here it is before I stuffed it.  YUM

Sopapilla

3 cups all-purpose flour  
2 teaspoons  baking powder
1 teaspoon salt
4 to 6 tablespoons lard or vegetable shortening
1 1/4 cups warm milk (approximate)
Vegetable Oil (for frying)
I use my food processor for this.  Add the flour, salt and baking powder and pulse a couple of times.  Add the vegetable shortening and pulse til you get a look of crumbs.  Add the milk and pulse until it all comes together.  Let it rest for about 10 - 20 minutes.  Then pull balls off and roll out, not to thick not to thin.  When frying these be sure you oil is hot enough, drop them in 1 at a time and pop them under the oil and they will puff up.  Cook until golden, then drain on paper towel.
 

 

Pork:
2 1/2 - 3 lb pork roast boneless
1  7 oz. can of green chilli's chopped
1  large Anaheim pepper (roasted, peeled and chopped)
1  large Pablano pepper (roasted, peeled and chopped)
1 medium onion diced
2 cloves garlic, diced
1 small sweet red pepper, diced
1/3 cup red wine
1 cup chicken broth
 fresh Cilantro chopped, added at end
Here's one more shot of one of the large ones.  Had this one with honey drizzled on top.  Another YUM!

In a dutch oven heat olive oil and saute some onion and 1 whole garlic clove, til translucent.  Remove from pan salt and pepper pork then add to the hot pan.  Sear on all sides then add in the onions you cook and the rest of the onion and garlic, cook for a minute or so, add the red wine and cook for about another minute.  Add the green chilli, peppers and chicken broth.  Bring to a boil and simmer for about 10 minutes.  Place in 350° for about 3 hrs until pork is tender and falls apart.

Chicken:
I used 2 chicken breast skinless and boneless.
Heat skillet with oil and add  some onion,  1 clove garlic and 1/2 sweet red pepper diced.  Cook chicken until it gets browned on both sides about 10 minutes, it will not be cook through.  Add red wine, then 1/2 (2 oz of a 4 oz. can)  can of green chilli
1/4 of Anaheim pepper and 1/4 of pablano pepper, and 1 cup of chicken stock.  Bring to boil and then reduce heat and cook for about 10 minutes.  Transfer to an oven proof pot with lid and cook along with the pork.  This will only take about 1 hr. to cook.
Sure hope you give these a try.  They look like they are a lot of work but really no more than a normal dinner.  Thanks for taking time to stop by.  Have a wonderful day and Remember to Find the Time to Do All the Things YOU Love.
Donna

Sopapillas

My daughter made these a couple of weeks ago.  These are wonderful.  I found this recipe here, she has some wonderful recipes to share so please take the time to look around.
Sopapillas
Ingredients:
1 package active dry yeast
1 1/2 cups warm water
1 tablespoon of butter, melted
1 tablespoon of sugar
4 cups all-purpose flour
1 teaspoon salt
vegetable oil
sugar
cinnamon
honey

Method:
Mix the yeast with the warm water and let it sit for five minutes.
Combine the flour and salt.
Add the butter and sugar to the yeast/water mixture and then slowly add to the flour and salt.
Knead for two minutes, until dough is smooth and elastic. We use the Kitchen Aide Mixer for this.
Rise in a covered, greased bowl for one hour or until dough is doubled in size.
After dough has risen, punch it down, and on a floured surface, roll it out into a 1/4-inch thick rectangle.
Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles.
Heat up three inches of oil in a big pot to 375 degrees.
Fry two triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil.
Drain, and then sprinkle with cinnamon and sugar.
Serve hot with honey.
Makes about 18 sopapillas, depending on how big you make them.
Thanks for stopping by.  Remember to Find the Time to Do ALL the things YOU Love.
Donna