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Ingredients
- 2 c. all purpose flour
- 1/2 tsp salt
- 2 tsp baking pwdr
- 1 Tbsp. shortening (lard is best)
- 3/4 c. hot water oil for deep frying cooked, cut up or possibly shredded chicken (Pork is to die for!) salsa
Directions
- 1. Mix the flour, salt and baking pwdr together. Cut in the shortening......Mix till it resembles cornmeal.
- 2. Stir in the water till all the dough is moist.
- 3. Turn onto a floured surface and knead about 5 min. Cover with plastic wrap or possibly towel and let rest for 30 min.
- 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 possibly rounds. ( I like round so use a coffee can to cut)
- 6. Heat oil in a deep fryer or possibly skillet to 400 degrees. (I just use a deep iron skillet with about 3" of oil.) and drop,*one at a time in the warm oil till puffed and golden (If they do not puff up, the oil's not warm sufficient)
- 7. Take out ofskillet and lay on paper towels. Continue till you have as many as you want. (*I own a huge black iron skillet so I can make 3 at one time) Let cold a little.
- 8. Take chicken or possibly 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)
- 9. Carefully.......slit one side of the Sopapilla and put in about 3 Tbsp. 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 possibly in them. This is a last minute, labor intensive procedure........but they are simply wonderful
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 275g | |
| Calories 1023 | |
| Calories from Fat 134 | 13% |
| Total Fat 15.25g | 19% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 4.28g | |
| Cholesterol 0mg | 0% |
| Sodium 3685mg | 154% |
| Potassium 268mg | 8% |
| Total Carbs 190.78g | 51% |
| Dietary Fiber 6.8g | 23% |
| Sugars 0.68g | 0% |
| Protein 25.83g | 41% |
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