Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 teaspoon salt

  3. 1 teaspoon baking powder

  4. 1/2 cup water

  5. 1/4 cup evaporated milk

  6. 1-1/2 teaspoons canola oil Additional oil for frying FILLING:

  7. 1 pound ground beef

  8. 3/4 cup chopped onion

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon garlic powder

  11. 1/4 teaspoon pepper SAUCE:

  12. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  13. 1/2 cup chicken broth

  14. 1 can (4 ounces) chopped green chilies

  15. 1/2 teaspoon onion powder

  16. 2 cups (8 ounces) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce. Yield: 4 servings.


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