Sopapillas with Frijoles A La CharraFrom luisascatering 1 year ago
- Frijoles a la Charra: shopping list
- 2 tablespoons canola oil shopping list
- 1/2 cup onion, finely chopped shopping list
- 2 cloves garlic, finely chopped shopping list
- 2 serrano chiles, finely chopped shopping list
- 2 medium-size tomatoes, chopped shopping list
- 1/2 teapsoon ground cumin shopping list
- 2 cans of organic pinto beans, with liquid shopping list
- sea salt, to taste shopping list
- Sopapillas: shopping list
- 1 package active dry yeast shopping list
- 1 1/2 cups warm water shopping list
- 1 tablespoon unsalted butter, melted shopping list
- 1 tablespoon granulated sugar shopping list
- 4 cups all-purpose flour shopping list
- 1 teaspoon sea salt shopping list
- ~ shopping list
- canola oil, for frying shopping list
How to make it
- Frijoles a la Charra:
- Heat a skillet with oil over medium heat. Add the onion, garlic and chiles and continue cooking, stirring often, until the onion is soft. Add the tomatoes and cumin and cook 5 minutes more. Add the beans and salt to taste. Cook covered for 30 minutes then uncovered for another 30 minutes. I like to smoosh my beans a little to create a thicker consistency.
- Mix the yeast with the warm water and let it sit for five minutes.
- Combine the flour and salt. Add the butter and sugar to the yeast/water mixture and then slowly add to the flour and salt. Knead for two minutes, until dough is smooth and elastic. Rise in a covered, greased bowl for one hour or until dough is doubled in size.
- After dough has risen, punch it down, and on a floured surface, roll it out into a 1/4-inch thick rectangle. Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles.
- Heat up three inches of oil in a big pot to 375 degrees. Fry two triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil. Drain on paper towels (Makes about 18 sopapillas).