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Sopapillas With Frijoles A La Charra
recipe image
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Ready In: 0 Minutes
Servings: 4
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.
3. Sopapillas:
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).