Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All purpose flour

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 2 teaspoons 10ml Baking powder

  4. 1 tablespoon 15ml Shortening - (lard is best)

  5. 3/4 cup 177ml Warm water Oil for deep frying

  6. 1 Chicken, cooked - shredded Salsa

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 400F. (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 of skillet 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.

  6. 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 Chile 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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