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Chicken Sopopilla (incl. tortillas) by www.country-cooking.com
2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon shortening -- (lard is best)
3/4 cup warm water
oil for deep frying
cooked, cut up or shredded chicken
(Pork is to die for!)
salsa
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 of skillet and lay on paper towels. Continue until you have as many as you want. Let cool a little.
8. Take chicken or pork and mix with salsa. Heat chicken in salsa over
stove before you stuff.
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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