The Shredded Chicken Sopapilla as served at Ranchos Plaza Grill in Taos, New Mexico, as seen on Diners, Drive-Ins and Dives, season 36.
Recipe courtesy of Ranchos Plaza Grill

Shredded Chicken Sopapilla

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  • Level: Intermediate
  • Total: 11 hr 30 min (includes resting, cooling and chilling times)
  • Active: 2 hr
  • Yield: 12 servings



Roast Chickens:

Chicken Stock:

Pork Stock:

Green Chile Sauce:

Spanish Rice:


  1. For the shredded chicken stuffed sopapilla: Split the sopapilla open. Add the pinto beans, shredded chicken, 1 ounce of the Cheddar and 1 ounce of the Monterey Jack cheese. Close the sopapilla and smother with the green chile sauce. Top with the remaining 1 ounce each of Cheddar and Monterey Jack cheese. Add rice on side of the stuffed sopapilla. Place in a warm oven until the cheese is melted. Garnish with lettuce, tomato, sour cream and guacamole. Enjoy!


  1. For the sopapillas: Combine the flour, baking powder and salt until well blended. Slowly add up to 1 cup water until a dough starts to form. Knead the dough until smooth and elastic. Portion dough into baseball-size portions. Refrigerate until well chilled. Roll out each ball into a round shape, about 1/4-inch thick. Cut into 6 equal triangles. Heat the oil to 375 degrees F in a large pot. Fry until golden and puffy, about 2 minutes on each side.

Shredded Chicken:

  1. For the roasted chicken: Preheat the oven to 450 degrees F. Combine the salt, chile powder, granulated garlic and black pepper in a bowl until evenly mixed. Place the chickens in a roasting pan on a rack and coat with oil. Evenly rub the spice mixture on each chicken. Add water into the pan. Roast in the oven for 1 to 1 1/2 hours. Depending on the temperature of your oven, you may require more or less cooking time. Use a thermometer to check the temperature of the chicken in between the thigh and the breast, and make sure that it reaches 165 degrees F. Remove from the oven and allow to cool. Shred the chicken, reserving the bones and skin for stock.
  2. For the chicken stock: Place the reserved chicken bones and skin into large stock pot. Add the carrots, celery, onions, cilantro and chile pods. Add 4 quarts water to the pot. Bring to a boil and bring to a gentle simmer for approximately 2 hours. Strain the stock and add the cooked shredded chicken into the stock and simmer until ready to use.

Green Chile Sauce:

  1. For the pork stock: Preheat the oven to 475 degrees F. Place the pork bones in a roasting pan and salt vigorously. Roast until evenly browned, about 2 hours. Transfer the roasted pork bones to large stock pot and set aside. Add the garlic, celery, onions and tomato paste to the roasting pan. Roast until caramelized, about 45 minutes. Add the roasted vegetables to the stock pot with the roasted pork bones. Deglaze the roasting pan with some water. Pour the drippings into the stock pot. Add the red chile pods and 6 quarts of water. Bring to a boil, then reduce to a gentle simmer, about 5 hours. Strain the stock and reserve for the green chile sauce.
  2. For the green chile sauce: Fry the ground pork in a large pot until crispy and until the fat is rendered out. Drain the excess fat and add the flour to make a roux. Add the garlic and cook until fragrant. Add the pork stock and whisk well. Add the roasted green chiles. Season with salt. Bring to a boil and cook, stirring frequently, about 30 minutes.

Spanish Rice:

  1. For the Spanish rice: Heat the oil in a large pot. Add the rice and fry until golden. Add the celery and onion and cook until translucent. Stir in the tomato puree, salt, pepper, garlic powder, bay leaves and 4 cups water. Bring to a boil, then reduce to a simmer. Simmer until the liquid is absorbed, about 30 minutes.