Side Pannel
Chicken Sopopilla (Incl Tortillas)
Chicken Sopopilla (Incl Tortillas)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Poultry, Quick Breads, Mexican
Ingredients List
- 2 c All purpose flour
- 1/2 ts Salt
- 2 ts Baking powder
- 1 tb Shortening -- (lard is
- Best)
- 3/4 c Warm water
- Oil for deep frying
- Cooked, cut up or shredded
- Chicken
- (Pork is to die for!)
- Salsa
Directions
1. Mix the flour, salt and baking powder together. Cut in the
shortening......Mix until it resembles cornmeal. 2. Stir in the water until
all the dough is moist. 3. Turn onto a floured surface and knead about 5
minutes. Cover with plastic wrap or towel and let rest for 30 minutes. 4.
Cut the batch in half and roll out about 1/4" thick. (These are thicker
than ordinary flour tortillas). 5. Cut into 4 to 5" squares or rounds. ( I
like round so use a coffee can to cut) 6. Heat oil in a deep fryer or
skillet to 400 degrees. (I just use a deep iron skillet with about 3" of
oil.) and drop, *one at a time in the hot oil until puffed and golden brown
(If they don't puff up, the oil's not hot enough) 7. Take out ofskillet and
lay on paper towels. Continue until you have as many as you want. (*I own a
huge black iron skillet so I can make 3 at one time) Let cool a little. 8.
Take chicken or pork and mix with salsa. Heat chicken in salsa over stove
before you stuff. (I change all the time but generally make a Ancho Chili
Salsa) (E/mail for recipe.) 9. Carefully.......slit one side of the
Sopapilla and put in about 3 tablespoons of the chicken.
serve on a platter with each Sopapilla on a leaf of Romaine Lettuce and
Salsa Fresca on the side to put over/or in them. This is a last minute,
labor
intensive procedure........but they are simply wonderful
shortening......Mix until it resembles cornmeal. 2. Stir in the water until
all the dough is moist. 3. Turn onto a floured surface and knead about 5
minutes. Cover with plastic wrap or towel and let rest for 30 minutes. 4.
Cut the batch in half and roll out about 1/4" thick. (These are thicker
than ordinary flour tortillas). 5. Cut into 4 to 5" squares or rounds. ( I
like round so use a coffee can to cut) 6. Heat oil in a deep fryer or
skillet to 400 degrees. (I just use a deep iron skillet with about 3" of
oil.) and drop, *one at a time in the hot oil until puffed and golden brown
(If they don't puff up, the oil's not hot enough) 7. Take out ofskillet and
lay on paper towels. Continue until you have as many as you want. (*I own a
huge black iron skillet so I can make 3 at one time) Let cool a little. 8.
Take chicken or pork and mix with salsa. Heat chicken in salsa over stove
before you stuff. (I change all the time but generally make a Ancho Chili
Salsa) (E/mail for recipe.) 9. Carefully.......slit one side of the
Sopapilla and put in about 3 tablespoons of the chicken.
serve on a platter with each Sopapilla on a leaf of Romaine Lettuce and
Salsa Fresca on the side to put over/or in them. This is a last minute,
labor
intensive procedure........but they are simply wonderful
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