South Western Sopaipillas
- 3 cups all-purpose flour, plus more for work surface
- 1 tablespoon baking powder
- 1 teaspoon salt, plus 1 teaspoon
- 1/4 cup shortening
- 1 to 1 1/4 cups water, room temperature
- 4 cups canola oil
- 1 teaspoon ancho chili powder
- 1/2 teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 2 Roma tomatoes, seeded and diced
- 1 (4-ounce) can roasted green chiles (recommended: Hatch)
- 1 clove garlic, chopped
- 1 avocado, halved, pitted and flesh diced
- 1 lime, juiced
- 1 1/2 teaspoons ancho chili powder
- 3 ounces crumbled queso fresco, about 1/2 cup
- 2 tablespoons canola oil
- Pinch salt and fresh ground black pepper
- 3 tablespoons chopped cilantro leaves
In a large bowl sift together the flour, baking powder and 1 teaspoon of salt. Cut in the shortening with a fork or pastry blender. Add the water, gradually, until the dough comes together and forms a ball. Turn onto a floured surface and knead until smooth. Cover and let rest for 5 minutes. Cook's Note: The dough can also be made in a standing mixer.
Heat the canola oil in a large high-sided skillet to 350 degrees F.
In a small bowl, mix together the remaining 1 teaspoon of salt, the ancho chili powder and pepper and set aside.
Divide the dough into 4 equal portions. Roll each portion into a square about 1/4-inch thick. Cut each piece into 2 by 2-inch squares. Working in batches, carefully add about 6 pieces of the dough into the hot oil. Using tongs, turn the dough frequently to ensure even puffing and cooking. Fry until golden brown. They should puff up like little pillows. Remove them from the oil and drain on a sheet pan lined with paper towels. Sprinkle with the ancho chili mixture. Repeat with remaining pieces of dough. Transfer the fried dough to a serving tray, top with about a tablespoon of the salsa and serve.
Combine all of the salsa ingredients into a bowl and toss to combine.
Recipe courtesy Brian Boitano