Savory BLT Sopapillas with Beer Cheese Sauce

by Caterina Borg, Good Food Gourmet on May 7, 2012

Cinco de Mayo went off on Saturday with a bang, but I was still very much in a Mexican state of mind…

A few lingering bottles of Dos Equis beer had me thinking of a beer cheese sauce with some garlic, mustard and a bit of cayenne pepper for spice….but what kind of sandwich should I make? I had recently made some sweet sopapillas and had read about the savory variety that are used in place of taco shells, tortillas or bread in many Mexican restaurants in the southwest, so that was what I wanted to try.

This recipe is more doughy and more like a bread rather than a soft taco shell because of the yeast, but it does puff up and creates a pocket on the inside which is what you want. If you prefer to have something flakier, then you have to try my Navajo fry bread recipe. This recipe only uses baking powder and becomes very flaky…this puffs up a little but you can fold these into a soft taco if you prefer.

Savory Sopapillas

1 cake of yeast (.6 oz) or 1 packet rapid rise yeast

1¼ cups warm milk (10 oz)

3 cups all purpose flour (15 oz)

2 teaspoon Baking powder

2 tablespoons sugar

3 teaspoons salt

1 tablespoon vegetable oil, plus a little more for proofing bowl

Fillings

Shredded lettuce

Seeded and diced tomatoes

Crispy bacon 

Beer Cheese Sauce

Good quality sharp cheddar

Dry mustard to taste or a good Dijon mustard

Cayenne pepper

Chopped garlic, I sauté quickly in a little olive oil but you can add raw if you prefer

Good tasting beer, just enough to thin out cheese to make a sauce 

Begin with adding the yeast to the bowl of your stand mixer and add the warm liquid. You can either add all milk, part milk and part water or all water. The more milk you add the more tender the dough will be. Using a whisk, dissolve the yeast completely then add the oil. Add the flour all at once and then add the sugar and salt on top. Using the paddle attachment, combine everything together and beat for about 5 minutes until dough pulls away from the sides. If the dough is too wet add a little more flour until it pulls away from the edges of the bowl. Place the dough on the counter and make sure that it is smooth and no longer sticky. The amount of flour required may be affected by the weather. If it is humid you may add less flour, if it is dry you may add a little more. Place this dough ball into a lightly greased bowl, cover and let proof in a warm place for at least 30 minutes or up to 1 hour. When you’re ready to roll out the dough, remove the dough from the bowl and place it on the counter.

Using a rolling pin, roll the dough out into a large rectangle about ¼” thick. Trim the edges, cut into squares and then cover with plastic wrap and allow the cut squares to proof for another 30 minutes on the counter. At this point begin heating the oil.

Once the oil has been heated to moderate high heat, use a test piece of dough to make sure that it has come up to temperature before you begin adding the rest of the pieces. Add the squares of dough and fry until golden brown. Once they are ready, drain them onto a paper lined plate and allow them to cool slightly before filling them.

 

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{ 4 comments… read them below or add one }

avatar scott egan May 7, 2012 at 10:48 p

I literally.just.finished.the cassoulet. Now, I’m salivating all over the keyboard… I need more wine…

avatar Caterina Borg, Good Food Gourmet May 24, 2012 at 8:24 p

Thanks again Scott!

avatar Lyn June 10, 2014 at 9:11 p

I love these and have made them. Caterina, everything you make is absolutely delicious!

avatar Caterina Borg, Good Food Gourmet June 12, 2014 at 10:38 p

Thank you Lyn, that’s such a lovely thing to say! I try!

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