Stuffed Sopapillas with Carne Adovada

Step 1

In a medium bowl, mix together flour, baking powder and salt. Add melted butter and water then mix the dough until it is smooth.

Step 2

Return dough to the bowl and cover with a towel for 20 minutes.

Step 3

Turn dough out onto a clean surface and use a rolling pin (or sturdy cup) to roll into 1/4" thickness. Use a knife or pizza roller to cut into 3" squares.

Step 4

Heat 4" of oil in a sturdy pot over medium-high heat, until temperature reaches 375 degrees. Add sopapillas, one at a time, and fry until puffy and golden brown, about 15 seconds per side.

Step 5

Remove from pot and transfer to a paper-towel lined bowl.

Step 6

In a slow cooker, season pork with salt and oregano. Pour in red chile and stir until coated.

Step 7

If possible, marinate for 12 - 24 hours.

Step 8

Cook on slow for 9 hours, until cooked through and fork-tender.

Step 9

On an oven-safe plate, split sopapilla in half. Spoon on a generous serving of carne adovada.

Step 10

Top carne adovada with 2 tablespoons of cheese. Top cheese with shredded lettuce and diced tomatoes.

Step 11

Fold over the top of the sopapilla to seal it. Spoon over a couple tablespoons of the red chile from the carne adovada. Top with cheese.

Step 12

Turn your oven on to broil, then place in oven for 1 - 2 minutes, until cheese is melted.

Step 13

Repeat for remaining sopapillas.