Chicken-chorizo Stuffed Sopaipillas

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup water
• 1/4 cup evaporated milk
• 1 1/2 teaspoons vegetable oil
• 1/4 cup vegetable oil, for frying
• 1 lb ground chicken breast
• 3 tablespoons chili powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground oregano
• 1/2 teaspoon ground thyme
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 tablespoons apple cider vinegar
• 2 cups peeled diced potatoes
• 3 tablespoons vegetable oil, divided
• 1 cup diced onion
• 1/2 cup shredded cheddar cheese
• prepared salsa verde

Recipe

• 1 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.
• 2 divide sopaipilla dough into four portions; roll each into a 6 to 7-inch circle.
• 3 heat 1/4 cup oil to 375ºf 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.
• 4 combine chicken, chili powder, cinnamon, oregano, thyme, cloves, salt and vinegar in medium bowl; mix well. set aside.
• 5 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; sauté, stirring frequently to break up pieces, until almost cooked through.
• 6 add boiled diced potato, diced onion and remaining 1 tablespoon oil; continue to sauté until potatoes begin to brown.
• 7 cut a slit on one side of each sopaipilla; fill with 1/4 of the chicken mixture. sprinkle tops with additional cheese. serve with prepared salsa verde.