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
Directions
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 servings
Chicken Sopopilla (Incl. Tortillas) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Mexican; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into antiquity, in fact as far as early Egypt, and possibly even further than that. In practice though, these, ancient records were just basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Progressing into Roman times 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of Roman times made use of many spices and herbs, including many that are still in use today for example thyme, mint and parsley. Continuing our culinary historical journey, there are a couple of books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books have no connection with the curry that is served today, but rather recipes for the types of meals on the menus of the nobility of those days. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from the Middle-East, including basil and rosemary. These new herbs and spices caused an explosion in manuscripts on food, the majority of which are now in private collections. When we get to the twentieth century, recipe publications were starting to become popular mostly as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Chicken Sopopilla (Incl. Tortillas) recipe.
