Stuffed Sopapilla
Ground Beef, Green Chile, Pinto Beans, and Cheddar
Chef Eric See of Ursula | Brooklyn, NY
Yield: 6 servings
Adapted by StarChefs | December 2020
INGREDIENTS:
Sopaipilla Dough:
270 grams all-purpose flour
10 grams cornstarch
12 grams baking powder
6 grams salt
12 grams sugar
24 grams plant-based butter, shortening or lard, softened
Beef-Green-Chile Filling:
2 pounds Aussie ground beef
Olive oil
4 cloves garlic, sliced thin
300 grams roasted, peeled and chopped New Mexican green chiles
Salt
Black pepper
Red Chile Sauce:
30 to 40 New Mexican red chile pods, stems and seeds removed
6 cloves garlic
½ teaspoon Turkish oregano
10 grams kosher salt
65 millimeters olive oil
12 grams gluten-free flour
Refried Pinto Beans:
453 grams dried pinto beans
3 cloves garlic, minced
1 teaspoon Turkish oregano
18 grams kosher salt
2 grams ground black pepper
1 ham hock (optional)
227 grams butter, plant-based shortening or lard
To Assemble and Serve:
8 ounces cheddar cheese, shredded
1 head of green leaf lettuce, shredded
3 tomatoes, diced
METHOD:
For the Sopapilla Dough:
In a bowl, mix dry ingredients together and cut in fat. Transfer to the bowl of a stand mixer fitted with a hook and add 170 milliliters water. Mix on low-medium speed for 5 minutes. Let dough rest, covered on the tabletop for 30 minutes to 1 hour. Roll out on a floured surface to about ¼ inch thick and cut into 6 squares. Prepare a pot of oil to 375℉ for frying. Gently place dough in hot oil, 1 to 2 pieces at a time. Wait for the dough to puff before turning and frying on the other side until golden brown. Remove from oil and drain on a rack or paper towel; reserve for filling.
For the Beef-Green-Chile Filling:
In a wide sauté pan over medium heat, add beef and break up with a little olive oil. Add garlic, green chile, salt, and black pepper. Sauté until cooked thoroughly. Reserve.
For the Red Chile Sauce:
In a stock pot filled with 1½ liters water, place chile, garlic, oregano, and salt. Use more water if needed to cover chiles entirely. Simmer 20 minutes or until chiles are tender. Remove from heat and transfer to a Vitamix blender; blend until smooth. Strain through a fine mesh sieve or a rice mill to remove seeds and peels. In a saucepan over low heat, cook oil and gluten-free flour to a roux. Add strained chile purée and cook until thickened.
For the Refried Pinto Beans:
To a saucepan over high heat, add beans, garlic, oregano, salt, pepper, 3 to 4 liters water, and ham hock if using; bring to a boil. Reduce heat to medium and cook, uncovered. Use reserved water to add, if needed, to be sure that beans are always covered. Cook 2 to 2½ hours until tender. In a separate large skillet, melt fat, add beans, then use a whisk or potato masher to break down beans. Stir with a spatula, cooking for about 10 minutes until excess liquid has been cooked off. Beans should still pool but not look watery. Season with salt.
To Assemble and Serve:
Slice sopaipilla in half and layer with Refried Pinto Beans, Beef-Green-Chile Filling and cheese. Top with the second half of sopaipilla and ladle Red Chile Sauce over top. Top with lettuce and tomatoes.
