SOPAPILLAS

 

SOPAPILLAS

SWEET OR STUFFED: A NEW MEXICAN FARE: WITH GEORGIA O’KEEFE’S CHILI SAUCE TO BOOT

 

It is said that sopapillas originated in Albuquerque, New Mexico 200 years ago. The word may come from the Spanish word “sopaipa”, a sweetened fried dough or maybe the word “xopaipa” which means bread soaked in oil. There are some variations around the world. In south America, for instance in Chile, they are most often eaten sweet with a sugar cinnamon coating. Although, if offered savory they are served with ketchup and mustard.

This is not the case in New Mexico. In New Mexico, sopapillas are served in almost every restaurant, brought to the table in a basket with a side of honey for dipping. They may have powdered sugar dusted on top too. And if you want cinnamon sugar, I’m sure you can find it.

They are also served stuffed. The stuffed sopapilla was a common go to at the taco drive through in Santa Fe when I was in college. It came in a white to go box stuffed generously with shredded beef, cheese, beans and a smothering of green chili sauce. It was a meal and a half and got you through a long night of just about anything. In a more delicate way, yet still in the style, I offer you a stuffed sopapilla, small and stuffed with only black beans and Oaxaca white cheese. Topped with a chili sauce from famed New Mexican artist, Georgia O’Keefe, from a cook book of her basic culinary staples. So simple it’s almost absurd. You could always add shredded beef, or chicken. I’m sure a pulled pork would be delicious.

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THE SOPAPILLA: VIDEO TUTORIAL WITH FOLLOW UP PROCESS AND INGREDIENTS

 
 

INGREDIENTS: 4 CUPS FLOUR, 1 1/2 CUPS WATER, 1 TABLESPOON YEAST, 1 TEASPOON SALT, 2 TABLESPOONS SUGAR, 2 TABLESPOONS MELTED BUTTER, PEANUT OIL FOR FRYING

PROCESS:

  1. mix the tablespoon of yeast with 1/2 cup of the warm water. A pinch of sugar helps activate the yeast a wee bit faster.

  2. Once active, pour yeast into a mixing bowl with the additional 1 cup of warm water.

  3. mix the salt into the 4 cups of flour in a separate bowl.

  4. add the 2 tablespoons of sugar and the 2 tablespoons of melted butter to the bowl with the yeast

  5. slowly add the flour. Add gradually and mix. Once combined, continue to knead the dough until all of the flour in incorporated.

  6. coat dough with oil and place in bowl, covered, for 1 hour or until double in size

  7. heat the oil in a pot or wolk on the stove.

  8. divide the dough into 16 equal pieces

  9. take a piece and roll out very very thin. cut into triangular shapes with a knife. Size may vary depending on your intended purpose for the final sopapilla. Get creative!

  10. drop triangular dough into the hot oil and fry quickly. They should puff up and turn golden brown. Watch your oil temp and gauge as you go. If you find that your dough isn’t puffing up in the fry perhaps roll the dough even thinner. That sometimes helps.

  11. transfer fried dough to a plate or basket with paper towel

  12. now ready to serve with honey and powdered sugar for a sweet treat!

 
 

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AND NOW FOR PART TWO: SAVORY STUFFED SOPAPILLA

YOU WILL NEED BLACK BEANS, CHEESE, AND YOUR GREEN CHILI SAUCE (RECIPE AND TUTORIAL FOR CHILI SAUCE BELOW).

THE SOPAPILLA VIDEO ABOVE GIVES YOU A VISUAL OF THE STUFFING PROCESS AND COOK OFF IN THE WOOD FIRED OVEN

 
 
 
 
 

Georgia o'keeffe's green Chile

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Georgia o'keeffe's green Chile * * *

 
 

FIRST FOLLOW THE RECIPE FOR ROASTING CHILES HERE

 

A PAINTER’S KITCHEN: Recipes from the Kitchen of Georgia O’Keeffe.

Quick read, basic recipes, follows the healthy and simple kitchen habits of a well known artist with a flare for no flare and modernist simplicity.

green chili sauce page 71

 

INGREDIENTS:

1 pound green chiles roasted, skinned, and diced, 1 tablespoon butter or oil, 1/2 onion chopped fine, 2 cups of chicken broth, 1 garlic clove, minced, 1 tablespoon flour mixed with 2 tablespoons of water

PROCESS:

Melt the butter in a sauce pan, add the onion and cook until translucent. Add the chicken broth, green chile and garlic. When the broth is hot, add the flour water mixture to thicken the sauce. When it has thicken over the flame to you liking, remove from heat and it’s done!

 

  • NOTE: THE RECIPE CALLS FOR CHICKEN BROTH, BUT I ONLY HAD BEEF BROTH. THE BEEF BROTH WAS FINE, THE CHICKEN BROTH IS BETTER.