Sopapillas With Frijoles A La Charra
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Ready In: 0 Minutes
I was introduced to sopapillas by my ex boyfriend's grandpa. He was from New Mexico and was an excellent cook. I tried to recreate how he served his today, not sure what came over me but I was craving it. I think he used black beans but I had pinto on hand so I used those. Read more . I also think his sopapillas were baking soda based, not yeast, but the ones I made were wonderful! My toppings were light sour cream, homemade salsa, organic pepper jack cheese (later I added avocado). Enjoy!
frijoles a la charra
2 tablespoons canola oil
1/2 cup onion, finely chopped
2 cloves garlic, finely chopped
2 serrano chiles, finely chopped
2 medium-size tomatoes, chopped
1/2 teapsoon ground cumin
2 cans of organic pinto beans, with liquid
sea salt, to taste
1 package active dry yeast
1 1/2 cups warm water
1 tablespoon unsalted butter, melted
1 tablespoon granulated sugar
4 cups all-purpose flour
1 teaspoon sea salt
canola oil, for frying
1. Frijoles a la Charra:
2. Heat a skillet with oil over medium heat. Add the onion, garlic and chiles and continue cooking, stirring often, until the onion is soft. Add the tomatoes and cumin and cook 5 minutes more. Add the beans and salt to taste. Cook covered for 30 minutes then uncovered for another 30 minutes. I like to smoosh my beans a little to create a thicker consistency.
4. Mix the yeast with the warm water and let it sit for five minutes.
5. Combine the flour and salt. Add the butter and sugar to the yeast/water mixture and then slowly add to the flour and salt. Knead for two minutes, until dough is smooth and elastic. Rise in a covered, greased bowl for one hour or until dough is doubled in size.
6. After dough has risen, punch it down, and on a floured surface, roll it out into a 1/4-inch thick rectangle. Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles.
7. Heat up three inches of oil in a big pot to 375 degrees. Fry two triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil. Drain on paper towels (Makes about 18 sopapillas).