dinner · everyday
Stuffed sopaipillas with carne adovada
New Mexican puffed fried dough filled with red-chile-braised pork, pinto beans, lettuce, tomato and cheddar, smothered in more red chile sauce.
- Time
- 180min
- Steps
- 4
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Blender or food processor, Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Toast and soak the chiles, then blend with the garlic, spices, vinegar and stock. Season.
-
2
Coat the pork in the sauce and braise covered at 160°C (325°F) for 2.5 hours until tender.
-
3
Make the dough, rest 20 minutes, roll thin and cut into squares. Fry at 190°C (375°F) until puffed.
-
4
Slit the sopaipillas and stuff with pork and beans. Top with sauce, lettuce, tomato and cheese.
