Stuffed Sopapilla 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 soft dough forms. Turn out onto a lightly floured surface and knead briefly (about 1 minute) until smooth. Cover and let rest 20 minutes.

Roll and portion

Divide dough into 8 equal pieces (for large sopapillas) or 12 for smaller. Roll each piece into a ball, then roll each ball on a floured surface into a circle about 6–7 inches (1/8 inch thick). Keep rolled pieces covered with a clean towel while you work to prevent drying.

Fry the sopapillas

In a large, heavy skillet or deep pot, heat 3–4 cups vegetable oil to 350°F (175°C). Fry each rolled dough one or two at a time, about 30–45 seconds per side, until puffed and golden brown. Remove to a paper-towel-lined rack to drain. Let cool slightly until you can handle them safely for stuffing.

Sauté aromatics

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add chopped onion and sauté 5–7 minutes until translucent and beginning to brown. Add minced garlic and cook 30–60 seconds until fragrant.

Cook and mash beans

Add drained pinto beans, ground cumin, chili powder, salt and pepper to the skillet. Stir to combine. Pour in up to 1 cup reserved bean liquid or water — start with 1/2 cup and add more if needed. Simmer 5–7 minutes to warm and allow flavors to meld. Use a potato masher or the back of a spoon to mash beans to a smooth but slightly textured consistency. For creamier beans, stir in 1 tablespoon lard or butter.

Adjust seasoning

Taste and adjust salt, cumin or chili powder as needed. Keep warm for stuffing and serve an extra portion (about 1 cup) as a side.

Prepare chile sauce

If using canned chile, warm it in a small saucepan over low heat and season with 1/2 teaspoon salt to taste. If using fresh roasted chile, roast (if needed), peel and seed chiles, then blend with 1/2 cup water until smooth. Warm the blended chile in a saucepan and adjust seasoning. Keep warm.

Assemble with cheese

Preheat oven to 350°F (175°C) if you prefer to melt cheese under heat. Split each sopapilla carefully along one edge or cut halfway through to form a pocket (do not cut completely). Spoon about 1/4 to 1/3 cup warm refried beans into each sopapilla pocket. Sprinkle about 1/4 to 1/3 cup shredded cheddar/Monterey Jack mixture into each pocket as well. Press closed lightly so filling stays inside.

Smother with cheese and chile

Place stuffed sopapillas on an oven-safe platter or baking sheet. Spoon warm chile sauce over each stuffed sopapilla (about 1/4 cup each), then sprinkle additional shredded cheese (about 2 tablespoons each) on top. Bake 6–8 minutes at 350°F until cheese is melted and chile is bubbly. Alternatively, spoon chile and cheese over individual plates and broil briefly (watch closely) until cheese melts.

On each plate place a smothered stuffed sopapilla, a scoop (about 1/2 cup) of the extra refried beans and about 1/2 cup Spanish rice. Garnish sopapilla with chopped cilantro, a dollop of sour cream if desired, and lime wedges on the side. Serve immediately while hot.