New Mexican Sopapilla Pie

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Title:
New Mexican Sopapilla Pie: A Southwest Comfort Classic

Introduction:
New Mexican Sopapilla Pie is a unique fusion of traditional Southwestern flavors and the irresistible appeal of comfort food. Inspired by the beloved sopapilla — a fluffy, fried pastry often served with honey — this dish transforms it into a hearty, savory main course. With layers of seasoned ground beef, cheese, and golden, pillowy pastry, this pie captures the essence of New Mexico’s culinary heritage in every bite. Whether you're a fan of Tex-Mex cuisine or a curious foodie, this dish offers a delicious twist that's sure to impress.

Ingredients:

For the meat filling:

1 lb ground beef or ground turkey

1 small onion, diced

2 cloves garlic, minced

1 (4 oz) can diced green chiles

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and pepper, to taste

½ cup red enchilada sauce

For the dough:

2 cups all-purpose flour

2 tsp baking powder

½ tsp salt

2 tbsp shortening or lard

¾ cup warm water

For assembly:

1 ½ cups shredded cheddar or Mexican blend cheese

Optional: chopped tomatoes, green onions, sour cream, or jalapeños for topping

Preparation:

Prepare the sopapilla dough:

In a large bowl, combine flour, baking powder, and salt.

Cut in shortening until the mixture resembles coarse crumbs.

Gradually add warm water, mixing until a soft dough forms.

Cover and let it rest for 20 minutes.

Make the filling:

In a skillet over medium heat, cook the ground beef with onion and garlic until browned.

Drain excess fat. Stir in green chiles, spices, and enchilada sauce. Simmer for 5–10 minutes.

Assemble the pie:

Preheat oven to 375°F (190°C).

Divide the dough in half. Roll out one half to fit the bottom of a greased 9-inch pie dish or baking pan.

Press dough into the pan. Layer with meat mixture and sprinkle with cheese.

Roll out the second dough half and lay over the top. Seal edges and cut slits in the top to vent.

Bake:

Bake for 25–30 minutes, or until the crust is golden brown and cooked through.

Let sit 5–10 minutes before serving.

Presentation and Storage Tips:

Serve hot, garnished with chopped fresh toppings like tomatoes, cilantro, or jalapeños.

Pair with a simple side salad or pinto beans for a full meal.

Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to keep the crust crisp.

To freeze, wrap slices individually and store in an airtight container for up to 2 months.

Variation: