Sopapias
"Albert A Taber" <altaber@sprintmail.com>
Sun, 27 Jun 1999 14:20:28 -0500
v099.n032.5
Lynne here is the receipt I found for sopapias in the Fundcraft Cookbook
site, http://www.cook-books.com/dbaccess.htm. This site has in excess of
one million receipts but only one for sopapias.
I found it there a couple of years ago and have been using the dough receipt
since. When I went to the site today to copy it I noticed the meat filling
portion had been added. Will have to try that also. We have always
condidered them a dessert until now. We enjoy them hot and fresh, stuffed
with soft icecream. We were introduced to sopapias at the Ponchos Mexican
Food chain in far south Texas.
Al Taber
6 c. flour
2 tsp. baking powder
1 tsp. salt
1 tsp. shortening
Mix ingredients; add enough warm water to make dough.
Knead and let stand for 15 minutes. Roll very thin, cut in
4-inch squares. Fry in deep fat. Must be thin or they will
not puff up.
Stuffed Sopapias (Filling):
1 1/2 lb. hamburger
1 onion
1 small can green chile
peppers
1 (No. 2 1/2) can chile beans
1 lb. grated Longhorn cheese
Cook hamburger, onions and green chile. Add beans.
Stuff the sopapia. Sprinkle with cheese.