Stuffed Sopaipilla Recipe

Make the dough

In a large bowl whisk together flour, baking powder, and salt. Cut in cold butter and optional shortening with a pastry cutter or fingers until mixture resembles coarse crumbs.

Add warm water gradually and stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 times until smooth. Form into a ball, cover with a towel or plastic wrap, and let rest 20 minutes.

Divide dough into 8 equal pieces. Roll each piece into a 6–7 inch round about 1/8–1/4 inch thick. Keep rounds covered with a damp towel while you work to prevent drying.

Fry the sopaipillas

Pour vegetable oil into a heavy skillet or Dutch oven to reach about 1 inch depth. Heat oil over medium-high until it registers 350°F (175°C) or a small piece of dough sizzles and browns quickly. Fry each round 45–60 seconds per side until puffed and golden. Use tongs to press gently so they puff fully. Drain on paper towels and keep warm in a low oven (200°F / 95°C) while finishing others.

Heat olive oil in a medium skillet over medium heat. Add chopped onion and cook 5–7 minutes until softened and translucent.

Add minced garlic and cook 30 seconds until fragrant. Stir in cumin and chili powder and cook 30 seconds to bloom the spices.

Add cooked pinto beans and 1/2 cup of the broth. Using a potato masher or the back of a spoon, mash the beans to desired texture (smooth or slightly chunky). Add additional broth as needed to reach a spreadable consistency (about 1 cup total).

Simmer gently 5–8 minutes, stirring frequently, until flavors meld. Season with salt, pepper, and lime juice if using. Keep warm for stuffing and serving.

If preparing optional proteins (chicken/beef/carne adovada), stir about 1 to 1 1/2 cups of the warm refried beans into the meat for extra binding and flavor, or reserve beans plain for vegetarian version.

Rinse rice under cold water until water runs clear; drain. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add rice and cook, stirring, 3–4 minutes until rice is lightly toasted.

Stir in chopped onion and garlic; cook 1–2 minutes until softened. Add tomato sauce, broth, cumin, and salt. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand covered 5 minutes. Fluff with fork before serving.

Preheat oven to 350°F (175°C). For each serving, slice or open a warm sopaipilla horizontally partway (like a pocket) or split it like a pillow, leaving one side attached so it holds filling.

Fill each sopaipilla with about 1/3 to 1/2 cup of the warm vegetarian refried beans. If using optional protein, add 1/2 to 1 cup of the chosen cooked protein mixed with beans to each sopaipilla.

Place stuffed sopaipillas on an oven-safe tray. Spoon 2–3 tablespoons of warmed red or green chile sauce over each, then top evenly with shredded cheese (about 1/4 cup per sopaipilla).

Bake in the preheated oven 5–7 minutes or until cheese is melted and sauce is bubbling. For a browned top, broil 1–2 minutes — watch carefully to avoid burning.

Serve each sopaipilla smothered with extra chile sauce if desired. Plate with a scoop (~1/2 cup) of additional refried beans, 1/2 cup Spanish rice, and a side of shredded lettuce and diced tomato. Season salad with a pinch of salt and pepper to taste.

Taste and adjust salt and pepper across components. Offer lime wedges, hot sauce, or extra chile on the side. Leftover beans and rice keep covered in the refrigerator up to 3 days.