| Level: | Intermediate |
| Total: | 51 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 16 min |
| Yield: | 36 pieces |
Ingredients
- 3 cups all-purpose flour, plus more for work surface
- 1 tablespoon baking powder
- 1 teaspoon salt, plus 1 teaspoon
- 1/4 cup shortening
- 1 to 1 1/4 cups water, room temperature
- 4 cups canola oil
- 1 teaspoon ancho chili powder
- 1/2 teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 2 Roma tomatoes, seeded and diced
- 1 (4-ounce) can roasted green chiles (recommended: Hatch)
- 1 clove garlic, chopped
- 1 avocado, halved, pitted and flesh diced
- 1 lime, juiced
- 1 1/2 teaspoons ancho chili powder
- 3 ounces crumbled queso fresco, about 1/2 cup
- 2 tablespoons canola oil
- Pinch salt and fresh ground black pepper
- 3 tablespoons chopped cilantro leaves
Instructions
- In a large bowl sift together the flour, baking powder and 1 teaspoon of salt. Cut in the shortening with a fork or pastry blender. Add the water, gradually, until the dough comes together and forms a ball. Turn onto a floured surface and knead until smooth. Cover and let rest for 5 minutes. Cook’s Note: The dough can also be made in a standing mixer.
- Heat the canola oil in a large high-sided skillet to 350 degrees F.
- In a small bowl, mix together the remaining 1 teaspoon of salt, the ancho chili powder and pepper and set aside.
- Divide the dough into 4 equal portions. Roll each portion into a square about 1/4-inch thick. Cut each piece into 2 by 2-inch squares. Working in batches, carefully add about 6 pieces of the dough into the hot oil. Using tongs, turn the dough frequently to ensure even puffing and cooking. Fry until golden brown. They should puff up like little pillows. Remove them from the oil and drain on a sheet pan lined with paper towels. Sprinkle with the ancho chili mixture. Repeat with remaining pieces of dough. Transfer the fried dough to a serving tray, top with about a tablespoon of the salsa and serve.
- Combine all of the salsa ingredients into a bowl and toss to combine.
Nutrition Facts
| Serving Size | 1 of 26 servings |
| Calories | 417 |
| Total Fat | 39 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 2 mg |
| Sodium | 236 mg |
Reviews
these are amazing. the only thing i did differently was to use squares of puff pastry instead of the fried dough.
whatever happened to this show?? i looked forward to watching brian every week. funny,entertaining and his food was always so appetizing. please bring brian’s show back!!!
I have only made the salsa. Several times. People love it. In fact, they tell me it is “finger licking good”
Great concept but lacked flavor. The dough was somewhat flavorless and the salsa just wasn’t that good. I wound up sprinkling cinnamon sugar on the fried dough and served them as beignets.
very good I use a copy a friend had,she moved out so now I need my own.Very easy to make. Thanks Brian
instead of making the sopaipillas, i baked taco salad shells and filled them with lettuce and the salsa. it makes a delish taco salad. the only thing i changed was cutting the tomato into larger chunks. love the recipe. and the show!
These appetizers were the hit of my summer bar-b-que. They are really delicious!
I loved this recipe. I did not add the queso fresco since my grocery store didn’t have it. These were so flavorful and yummy. Dough was pretty easy to make also. Well worth the trouble.
Made on Saturday afternoon to snack on. The sopaillia dough SO EASY to make and tasted great fried. My husband could just eat those alone. Avocado relish also easy to make. I used left over avocado dip the next day as a salsa on soft tacos.I will be making this one again for freinds and family. This recipe is so yummy
It was wonderful. We used it as a topping for fresh fish. You could use it as a side dish for almost anything. WONDERFUL!!!!!
I would like to try this recipe, but I was wondering if anybody out there has an alternative to making the dough (sopa) part from scratch as a timesaver at this point, or shall I say a quicky version. I know it is always better from scratch but I would appreciate any suggestions. Thanks in advance!!