Sopaipillas Stuffed with Beef & Beans

Name: Sopaipillas Stuffed with Beef & Beans
Yield: Makes about 8 stuffed sopaipillas; 8 servings
Cuisine: Mexican
Ingredients: 2 cups (250 g) all-purpose flour, plus more for dusting; ⅔–¾ cup (160–180 ml) lukewarm water; 2 tablespoons solid vegetable shortening; 1 teaspoon salt; 2 teaspoons baking powder; Shredded Longhorn Colby cheese or chese of your choice, chopped tomato, and shredded iceberg lettuce, for topping; Shredded Longhorn Colby cheese or chese of your choice, chopped tomato, and shredded iceberg lettuce, for topping; Salt; Shredded Longhorn Colby cheese or chese of your choice, chopped tomato, and shredded iceberg lettuce, for topping; Red Chile Sauce or Salsa de Molcajete, warmed (optional); Red Chile Sauce or Salsa de Molcajete, warmed (optional); ½ cup (80 g) chopped white onion; 2 lb (1 kg) lean ground beef; Canola oil, for deep-frying; 1 tablespoon olive oil; 2 teaspoons garlic salt; 1½ teaspoons ground black pepper; 3 cups (500 g) drained Frijoles de la Olla or canned pinto beans; 3 cups (500 g) drained Frijoles de la Olla or canned pinto beans

Preparation info

Makes about 8 stuffed sopaipillas;
8
servings

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

When my hubby and I go out to eat dinner at a Mexican restaurant, he usually orders smothered beef-and-bean-stuffed sopaipillas, a dish popular in New Mexico and Colorado. It is not something I regularly make at home because I don’t often cook fried foods. But it is a special-occasion dish and is a perfect choice when you want to treat that special dad in your life on Father’s Day.

Ingredients

Americas
Mexico
Colorado
New Mexico
Dinner
Father's Day
Central America

Ingredients

Method