12899 Serves 8 (3 sopapillas per person) Wed Aug 06 08:09:45 -0700 2008 Tue Feb 03 17:20:57 -0800 2009 Licensed http://www.chow.com/recipes/12899 Wed, 04 Feb 2009 01:20:57 GMT Sopapillas, fried puffed pastries, are New Mexican in origin. Sopapilla means “sofa pillow” in Spanish, and the name is descriptive of the finished shape of the pastries. They are made with a dough that is biscuit-like; in fact, they are often made using Bisquick in New Mexico restaurants. They can be eaten with butter and honey or sugar as a dessert but are more commonly served stuffed with meat and cheese then topped with the famous New Mexican red sauce made from dried red chile powder. The best dried red chile comes from the towns of Chi-mayo and Hatch. Care should be taken to ensure that the powder used is fresh. The heat value of the chile powder can vary widely and often the heat rating is listed on the package.

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Bring the pork shoulder and chicken stock to cover to a boil. Reduce the heat and simmer rapidly for 10 minutes, skimming off the foam that rises to the top.

Add the seasonings and return to a boil. Reduce the heat to a low simmer and cook until the meat is tender, about 45 minutes. Allow the meat to cool in the liquid, then remove and drain, reserving the strained liquid.

Cut the meat into large cubes. Place the cubes in a food processor with the plastic dough blade and pulse in batches, about 10 seconds per batch. The pork can also be shredded, using 2 forks to pull the meat in opposite directions. Reserve until ready to use, refrigerated. (The shredded pork can be prepared 1 day in advance.)

Heat the lard or oil over medium heat in a heavy saucepan and sauté the onion and garlic until soft.

Add the cumin, oregano, and flour and stir well to make a roux. Cook the roux, while stirring constantly, for 3 minutes, or until light brown.

Whisk the chile powder into the reserved stock, stirring to prevent lumps.

Cook at a rapid simmer, while stirring, for 15 minutes. Since red chile scorches easily, be careful when simmering. The finished sauce should be thick enough to heavily coat a spoon and should have no raw chile powder taste. Season with the salt and sugar. Taste and adjust the seasoning. Refrigerate, preferably overnight.

Sift the flour, baking powder, and salt together. Using a food processor or pastry knife, cut in the lard until very small flakes are formed.

Pour in the water all at once and mix to form a dough. Heavily flour a board and work the dough quickly, kneading for several minutes, adding flour if needed to form a smooth, elastic dough. Cover with plastic film and chill for 15 minutes.

Divide the dough into thirds, rolling each third into a 4 × 8-inch [10 × 20-cm] rectangle. Trim the edges and cut into eight 2-inch [5-cm] squares. Repeat for the other pieces of dough. Do not stack the squares as they will stick together. Keep them covered until needed.

Heat the vegetable oil to 400°F [205°C] and fry several dough squares at a time. Do not crowd the pan. Gently lower the squares into the oil, and, using a slotted spoon, hold the squares under the oil until they begin to puff up.

Fry for 15 to 20 seconds, then flip the squares over and lightly brown the other side. Drain on paper towels and keep warm until service. If they don't puff at first, tap gently on the top (being mindful of the danger of hot oil).

Make a slit in the sides of a sopapilla to open. Toss the shredded pork with ¼ cup [60 mL] of the chile sauce and all but ¼ cup [60 mL] of the cheese.

Place about 2 tablespoons [30 mL] of filling into each sopapilla. Close and keep warm until service. (The sopapillas can be prepared in advance and warmed in the oven before service.)

Place 3 stuffed sopapillas on a plate and top with ¼ cup [60 mL] of red chile sauce. Sprinkle lightly with the remaining cheese to garnish. Serve immediately.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1¼ pounds [560 g] pork shoulder

]]> 2½ to

]]> 3 cups [600 to 720 mL] chicken stock or to cover

]]> ½ onion, chopped coarsely

]]> 4 garlic cloves, bruised

]]> 2 whole cloves

]]> 6 peppercorns

]]> ½ teaspoon [3 mL] cumin seed

]]> 1 bay leaf

]]> Pinch of dried oregano

]]> 1 tablespoon [15 mL] New Mexico red chile powder

]]> 3 tablespoons [45 mL] lard or vegetable oil

]]> ¾ cup [180 mL] onion, diced

]]> 3 garlic cloves, minced

]]> 1 teaspoon [5 mL] ground cumin

]]> ¼ teaspoon [1 mL] dried oregano

]]> 3 tablespoons [45 mL] flour

]]> ½ cup [120 mL] New Mexico red chile powder

]]> 2½ cups [600 mL] reserved pork stock or chicken stock

]]> ½ teaspoon [3 mL] salt

]]> ¼ teaspoon [1 mL] sugar

]]> 2½ cups [600 mL] all-purpose flour

]]> 2½ teaspoons [12 mL] baking powder

]]> ¼ teaspoon [1 mL] salt

]]> 2 tablespoons [30 mL] lard or vegetable shortening, cold, cut into small dice

]]> ¾ cup [180 mL] cold water

]]> Vegetable oil, for deep-frying

]]> 2 cups [480 mL] cheddar or Monterey jack cheese, shredded

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