Sopapillas Compuestas

This dish can be made easier if you have the toppings ready before you begin.

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Everything Las Cruces Staff
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Utensils:

Fryer or deep cast iron skillet for frying sopas
Large saute pan
Medium bowl
Measuring spoons and cups
Large spoon
Rolling pin
Plastic wrap
Paper Towels

Toppings:

Homemade green chile or red chile enchilada sauce or store bought
Homemade refried beans or store bought
Homemade Roasted Salsa or store bought
Homemade Guacamole
Sour Cream
Shredded lettuce
Diced Tomatoes
Sharp Cheddar Cheese Grated

Ingredients:

1 1/2 cups Flour
1 tsp Baking Powder
1/2 tsp salt
3 Tbsp Shortening or Lard
3/4 cup Warm Milk
Grape seed or Coconut oil for frying

Instructions:

Preheat Fryer to 350 or heat oil to 350
Combine all ingredients in medium bowl.  Mix with large spoon or I recommend you use your hands. Do not over mix! This will make them tough. Roll out to 1/8 inch and let rest for 15 minutes.  Cut into triangles or whatever shape you want.  If you have extra dough, you can wrap in plastic wrap and refrigerate for up to 2 days.  What I do is fry them all and refrigerate them for later and they last longer. Fry until golden brown.  You will have to flip them over for consistent cooking. Drain on paper towels. You can keep them warm in your oven on lowest temp or reheat in toaster oven.

Meat filling:

1 lb Cooked Ground Beef/Chicken/Roast Beef/Pork
1/2 cup chopped green chiles
2 tsp each: garlic powder, onion powder, chili powder, oregano, cumin, paprika, salt and pepper
Heat large saute pan to medium. Add cooked meat, spices, green chile and 1/3 cup hot water.  Bring to boil then simmer until liquid is all but gone. Taste for Salt and Pepper and set aside.

Assembly:

Flatten one sopapilla on each plate. Top each with refried beans, cooked meat, green chile or enchilada sauce, cheddar, tomatoes, shredded lettuce, dollops of sour cream and salsa. You could also top with an egg or more green chile sauce. In the photo, I used roast pork for the meat