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Vegetarian option: Substitute seasoned black beans or a soy-based meat alternative for the beef.
Spicy twist: Add chopped chipotle peppers in adobo to the filling for a smoky kick.
Green chile version: Replace the red enchilada sauce with green chile sauce for a different regional flavor.
Frequently Asked Questions:
Q: Can I use store-bought dough or biscuit mix?
A: Yes! While homemade sopapilla dough is traditional, store-bought crescent roll dough or biscuit dough can be used for convenience.
Q: What’s the difference between sopapilla pie and taco pie?
A: Sopapilla pie uses a softer, puffier dough inspired by fry bread or traditional sopapillas, while taco pie often relies on tortillas or crescent rolls with a Tex-Mex profile.
Q: Can I make this dish ahead of time?
A: Absolutely. Assemble the pie ahead and refrigerate it unbaked for up to 24 hours. Bake when ready to serve.
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