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Sopaipillas Rellenas (Stuffed Sopaipillas)
Yield: 3-6 servings

6 4-inch square sopaipillas
2 cups red or green chile sauce
1 1/2 cups cooked ground beef
1 medium onion, chopped
1 1/2 cup grated sharp cheddar cheese
Shredded lettuce (optional)
Tomato wedges (optional)

Cut a slit along one side of each sopaipilla with a sharp knife.
Fill sopaipillas with Frijoles Refritos and/or ground beef, onion,
and cheese. Place sopaipillas in individual dinner plates and top
with chile sauce. Place in 3500F oven for 15 minutes, or until
cheese is melted. Garnish with lettuce and tomato wedges.


Sopaipillas De Levadura Quimica
Yield: 4 dozen medium sopaipillas

4 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 1/2 cups warm water
Shortening or oil

Combine dry ingredients in a medium-sized mixing bowl and cut in
shortening. Make a well in center of dry ingredients. Add water to
dry ingredients and work into dough. Knead dough until smooth,
cover, and set aside for 20 minutes. Heat 2 inches of shortening
or oil in a heavy pan at medium-high heat. Roll dough to a 1/8-inch
thickness on a lightly floured board. Cut dough into 4-inch squares
and fry until golden on both sides, turning once. (If shortening
is sufficiently hot, the sopaipillas will puff and become hollow
shortly after being placed in the shortening.) Drain sopaipillas
on absorbent towels.


Chile Colorado
(Red Chile Sauce)
Yield: 2 cups

2 tablespoons shortening
2 tablespoons flour
1/4 - 3/4 cup Red Chile Powder
2 cups water or tomato juice
1/2 teaspoon garlic salt
Oregano (optional)
3/4 teaspoon salt
Comino (optional)

Heat shortening in a medium saucepan on medium heat. Stir in flour
and cook for 1 minute. Add chile powder and cook for an additional
minute. Gradually add the water and stir, making sure that no
lumps form. Add seasonings to sauce and simmer at low heat for
10-15 minutes.


NOTE: One pound of cooked beef or pork, ground, cubed, or shredded,
may be added.


Chile Verde (Green Chile Sauce)
Yield: Approximately 2 cups

1 tablespoon shortening
1/2 cup chopped onion
2 tablespoons flour
1 cup chopped green chile or to taste
1 cup chicken broth or 2 cups tomatoes with liquid
1/4 teaspoon garlic powder
3/4 teaspoon salt

Heat shortening in a medium-sized skillet on medium heat. Saute
the chopped onion in shortening. Add flour and cook for 1 minute.
Add all remaining ingredients and simmer for 20 minutes.

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