Chicken-Chorizo Stuffed Sopaipillas
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
Sopaipillas
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 cup water
- 1⁄4 cup evaporated milk
- 1 1⁄2 teaspoons vegetable oil
- 1⁄4 cup vegetable oil, for frying
-
FILLING
- 1 lb ground chicken breast
- 3 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground oregano
- 1⁄2 teaspoon ground thyme
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 2 tablespoons apple cider vinegar
- 2 cups peeled diced potatoes
- 3 tablespoons vegetable oil, divided
- 1 cup diced onion
- 1⁄2 cup shredded cheddar cheese
- prepared salsa verde
directions
- COMBINE flour, salt and baking powder in medium bowl. Stir in water, milk and 1 1/2 teaspoons oil until a ball of dough forms. Knead dough on a lightly floured surface 3 minutes. Cover and let rest 15 minutes.
- DIVIDE sopaipilla dough into four portions; roll each into a 6 to 7-inch circle.
- HEAT 1/4 cup oil to 375ºF degrees in a deep fryer or deep skillet. Fry each circle, one at a time, 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
- COMBINE chicken, chili powder, cinnamon, oregano, thyme, cloves, salt and vinegar in medium bowl; mix well. Set aside.
- BOIL diced potato in lightly salted water until tender; drain, set aside. Heat 2 tablespoons oil in medium skillet over medium-high heat. Add ground chicken mixture; sauté, stirring frequently to break up pieces, until almost cooked through.
- ADD boiled diced potato, diced onion and remaining 1 tablespoon oil; continue to sauté until potatoes begin to brown.
- CUT a slit on one side of each sopaipilla; fill with 1/4 of the chicken mixture. Sprinkle tops with additional cheese. Serve with prepared salsa verde.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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