Directions:
Mix the flour, salt and baking powder together. Cut in the shortening. Mix until it resembles cornmeal. Stir in the water until all the dough is moist. Turn onto a floured surface and knead about 5 minutes. Cover with plastic wrap or towel and let rest for 30 minutes. Cut the batch in half and roll out about 1/4" thick. (These are thicker than ordinary flour tortillas). Cut into 4 to 5" squares or rounds. Heat oil in a deep fryer or skillet to 400 degrees. Drop one at a time in the hot oil until puffed and golden brown (If they don't puff up, the oil's not hot enough) Take out of skillet and lay on paper towels. Continue until you have as many as you want. (I own a huge black iron skillet so I can make 3 at one time) Let cool a little. Take chicken or pork and mix with salsa. Heat chicken in salsa over stove before you stuff. (I change all the time but generally make an Ancho Chili Salsa) (E/mail for recipe.) Carefully slit one side of the Sopapilla and put in about 3 tablespoons of the chicken. Serve on a platter with each Sopapilla on a leaf of Romaine Lettuce and Salsa Fresca on the side to put over/or in them.
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