Chicken Sopopilla (Incl. Tortillas)

Chicken Recipes 'To-Go'

Chicken And Pork Recipes

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Ingredients:

2 cup all purpose flour
1/2 tsp salt
2 tsp baking powder
1 tbsp shortening -- (lard is
1 best)
3/4 cup warm water
1 oil for deep frying
1 cooked, cut up or shredded
1 chicken
1 (pork is to die for!)
1 salsa

Instructions:

1. Mix the flour, salt and baking powder together. Cut in the
shortening......Mix until it resembles cornmeal. 2. Stir in the water
until all the dough is moist. 3. Turn onto a floured surface and
knead about 5 minutes. Cover with plastic wrap or towel and let rest
for 30 minutes. 4. Cut the batch in half and roll out about 1/4"
thick. (These are thicker than ordinary flour tortillas). 5. Cut into
4 to 5" squares or rounds. ( I like round so use a coffee can to cut)
6. Heat oil in a deep fryer or skillet to 400 degrees. (I just use a
deep iron skillet with about 3" of oil.) and drop, *one at a time in
the hot oil until puffed and golden brown (If they don't puff up, the
oil's not hot enough) 7. Take out ofskillet and lay on paper towels.
Continue until you have as many as you want. (*I own a huge black
iron skillet so I can make 3 at one time) Let cool a little. 8. Take
chicken or pork and mix with salsa. Heat chicken in salsa over stove
before you stuff. (I change all the time but generally make a Ancho
Chili Salsa) (E/mail for recipe.) 9. Carefully.......slit one side of
the Sopapilla and put in about 3 tablespoons of the chicken.

serve on a platter with each Sopapilla on a leaf of Romaine Lettuce
and Salsa Fresca on the side to put over/or in them. This is a last
minute, labor

intensive procedure........but they are simply wonderful

Recipe By : RUBYdakoda

From: Date: 05/28

Servings: 1

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)