Directions:

1️⃣ Make the Dough

Mix flour, baking powder, and salt in a bowl.

Cut in the shortening/lard until crumbly.

Gradually add warm water, kneading until a soft, smooth dough forms (not sticky).

Cover with a towel and rest 30 minutes.

2️⃣ Prepare the Filling

Cook beef with onion and garlic until browned.

Season with salt, pepper, cumin, or chili powder.

Stir in beans if using and let cool.

Mix in cheese if desired.

3️⃣ Shape the Sopapillas

Divide dough into 8–10 equal balls.

Roll each ball into a 6–7 inch circle.

Place 2–3 tablespoons of filling on one half.

Fold over and seal edges firmly by pressing with a fork (important so they don’t open while frying).

4️⃣ Fry

Heat 2–3 inches of oil in a heavy pan to about 350 °F (175 °C).

Fry each stuffed sopapilla until golden and puffy, 2–3 minutes per side.

Drain on paper towels.

5️⃣ Serve

Serve hot with salsa, guacamole, or sour cream.

Sprinkle with a little queso fresco if desired.

💡 Variations

Chicken & Green Chile: Use shredded chicken mixed with roasted green chiles and cheese.

Vegetarian: Use refried beans with sautéed zucchini, onions, and cheese.