Sonora-kopita Recipe
Make Sonora-kopita Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling (Sonoran-style savory kopita)
Assembly & Topping
Method
Dough
- 1
Activate yeast and combine wet ingredients
In a small bowl, whisk warm water, warm milk, and sugar. Sprinkle the instant yeast over the top, stir gently, and let sit 5–7 minutes until foamy. Stir in the melted butter and the large egg until combined.
- 2
Mix dry and wet
In a large mixing bowl or bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Make a well and pour in the yeast/milk mixture. Mix on low (or stir by hand) until a shaggy dough forms. If dough is too dry, add up to 2 tablespoons additional warm water; if too sticky, add up to 2 tablespoons flour.
- 3
Knead
Knead the dough (by stand mixer 4–6 minutes or by hand 8–10 minutes) until smooth, elastic, and slightly tacky. The dough should pass the windowpane test or feel springy when pressed.
- 4
Filling (Sonoran-style savory kopita)
- 5
Cook aromatics
While the dough rises, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.
- 6
Brown beef and season
Turn heat to medium-high, add the ground beef and cook, breaking up with a spatula, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving a small coating for flavor.
- 7
Build filling flavors
Reduce heat to medium. Stir in the tomato paste, chopped green chiles, cumin, oregano, smoked paprika, salt, and black pepper. Cook 1–2 minutes to toast the spices. Pour in the stock and scrape up any browned bits; simmer until mixture is thickened and most liquid has evaporated, about 3–4 minutes.
- 8
Finish filling
Remove from heat and stir in chopped cilantro. Taste and adjust seasoning. Let the filling cool to warm or room temperature before assembling so it doesn't overly soften the dough.
Assembly & Baking
- 9
Preheat and prepare
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly oil them. Have the shredded cheese, egg wash, sesame seeds, and melted butter ready.
- 10
Divide dough
Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal pieces (each roughly 3.5–4 oz). Shape each piece into a ball and let rest 10 minutes, covered, to relax the gluten.
- 11
Roll and fill
Working with one ball at a time, roll into a 5–6 inch round about 1/8–1/4 inch thick. Place 2–3 tablespoons of the cooled beef filling in the center of each round. Sprinkle about 2–3 tablespoons of shredded cheese over the filling. Fold the edges toward the center to create a half-moon or enclosed parcel, or leave slightly open on top like a boat (traditional kopita can vary). Press edges to seal or crimp with a fork. Repeat for remaining pieces.
- 12
Egg wash and toppings
Place assembled kopitas on prepared baking sheets at least 1 inch apart. Brush each with egg wash. If desired, sprinkle sesame seeds on top and a little extra shredded cheese over any exposed filling.
- 13
Bake
Bake in the preheated oven for 14–18 minutes, until the dough is golden brown and the cheese is melted and bubbling. Rotate trays halfway through baking for even color.
- 14