Receta Chicken Sopopilla (Incl. Tortillas)
by Global Cookbook

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Ingredientes

1 Tbsp. shortening (lard is best)
3/4 c. hot water oil for deep frying cooked, cut up or possibly shredded chicken (Pork is to die for!) salsa

Mix the flour, salt and baking pwdr together. Cut in the shortening......Mix till it resembles cornmeal.
Stir in the water till all the dough is moist.
Turn onto a floured surface and knead about 5 min. Cover with plastic wrap or possibly towel and let rest for 30 min.
Cut the batch in half and roll out about 1/4" thick. (These are thicker than ordinary flour tortillas).
Cut into 4 to 5" squares or possibly rounds. ( I like round so use a coffee can to cut)
Heat oil in a deep fryer or possibly skillet to 400 degrees. (I just use a deep iron skillet with about 3" of oil.) and drop,*one at a time in the warm oil till puffed and golden (If they do not puff up, the oil's not warm sufficient)
Take out ofskillet and lay on paper towels. Continue till you have as many as you want. (*I own a huge black iron skillet so I can make 3 at one time) Let cold a little.
Take chicken or possibly pork and mix with salsa. Heat chicken in salsa over stove before you stuff.
(I change all the time but generally make a Ancho Chili Salsa)
Carefully.......slit one side of the Sopapilla and put in about 3 Tbsp. of the chicken.
serve on a platter with each Sopapilla on a leaf of Romaine Lettuce and Salsa Fresca on the side to put over/or possibly in them. This is a last minute, labor intensive procedure........but they are simply wonderful