Chicken-Chorizo Stuffed Sopaipillas |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This meal takes a little extra time because you have to make the sopaipillas, but it's inexpensive and has nice Southwest flavor. Ingredients:
2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 cup water |
1/4 cup evaporated milk |
1 1/2 teaspoons vegetable oil |
1/4 cup vegetable oil, for frying |
1 lb ground chicken breast |
3 tablespoons chili powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground oregano |
1/2 teaspoon ground thyme |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
2 tablespoons apple cider vinegar |
2 cups peeled diced potatoes |
3 tablespoons vegetable oil, divided |
1 cup diced onion |
1/2 cup shredded cheddar cheese |
prepared salsa verde |
Directions:
1. COMBINE flour, salt and baking powder in medium bowl. Stir in water, milk and 1 1/2 teaspoons oil until a ball of dough forms. Knead dough on a lightly floured surface 3 minutes. Cover and let rest 15 minutes.
2. DIVIDE sopaipilla dough into four portions; roll each into a 6 to 7-inch circle.
3. HEAT 1/4 cup oil to 375ºF degrees in a deep fryer or deep skillet. Fry each circle, one at a time, 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
4. COMBINE chicken, chili powder, cinnamon, oregano, thyme, cloves, salt and vinegar in medium bowl; mix well. Set aside.
5. BOIL diced potato in lightly salted water until tender; drain, set aside. Heat 2 tablespoons oil in medium skillet over medium-high heat. Add ground chicken mixture; sauté, stirring frequently to break up pieces, until almost cooked through.
6. ADD boiled diced potato, diced onion and remaining 1 tablespoon oil; continue to sauté until potatoes begin to brown.
7. CUT a slit on one side of each sopaipilla; fill with 1/4 of the chicken mixture. Sprinkle tops with additional cheese. Serve with prepared salsa verde.
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