Chicken Chorizo Stuffed Sopaipillas
From the crisco website. this meal takes a little extra time because you have to make the sopaipillas, but it's inexpensive and has nice southwest flavor.
Steps
Combine flour , salt and baking powder in medium bowl.
Stir in water , milk and 1 1 / 2 teaspoons oil until a ball of dough forms.
Knead dough on a lightly floured surface 3 minutes.
Cover and let rest 15 minutes.
Divide sopaipilla dough into four portions.
Roll each into a 6 to 7-inch circle.
Heat 1 / 4 cup oil to 375f degrees in a deep fryer or deep skillet.
Fry each circle , one at a time , 2 to 3 minutes on each side or until golden brown.
Drain on paper towels.
Combine chicken , chili powder , cinnamon , oregano , thyme , cloves , salt and vinegar in medium bowl.
Mix well.
Set aside.
Boil diced potato in lightly salted water until tender.
Drain , set aside.
Heat 2 tablespoons oil in medium skillet over medium-high heat.
Add ground chicken mixture.
Saut , stirring frequently to break up pieces , until almost cooked through.
Add boiled diced potato , diced onion and remaining 1 tablespoon oil.
Continue to saut until potatoes begin to brown.
Cut a slit on one sid.
Ingredients
all-purpose flour, salt, baking powder, water, evaporated milk, vegetable oil, ground chicken breast, chili powder, ground cinnamon, ground oregano, ground thyme, ground cloves, apple cider vinegar, potatoes, diced onion, cheddar cheese, salsa verde