Stuffed Sopapillas with Beef and Chicken
Here we’re making a dish that combines ingredients from some of our previous recipes, including sopapillas, frijoles asina, red chile sauce and green chile sauce; we’re making Stuffed Sopapillas! Stuffed Sopapillas are a great dish to make, especially when you have some classic NM ingredients left over. Personally, I like to make them when I have leftover beans and chile. You're gonna love them!
Video
Ingredients
- 4 Sopapillas
- ½ pound Ground Beef
- 1 Potato Parboiled
- 1 tbsp Canola Oil Use if the beef is lean
- 1 tsp Salt
- ½ cup Chicken Shredded
- 1 cup Cooked Pinto Beans
- ½ cup Cheddar Cheese Shredded
- Green, or Red Chile Sauce Or both
- Lettuce Shredded
- Tomato Diced
- Onion Diced
- Sour Cream Or plain greek yogurt
Instructions
- Prepare sopapillas, and let cool slightly - Sopapillas
- Par boil one medium potato for 15 minutes. Let cool and peel.
- In a medium skillet, brown ½ pound of ground beef.
- Dice the potato and add to the cooked ground beef. Continue cooking until the potatoes are slightly browned and soft.
- Shred some cooked chicken (I used a rotisserie).
- Cut each sopapilla ¾ of the way, taking care not to break it up. It should open like a bun, but a bit connected.
- Now layer in your beef and potato mixture/shredded chicken, beans, chile, cheese.
- Garnish with lettuce, tomato, onion, sour cream, and/or guacamole.
Notes
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