Name: The Hirshon New Mexican Stuffed Sopapillas with Carne Adovada and Red Chile Sauce
Ingredients: For the Sopapillas:; 2 cups all-purpose flour; 1 Tbsp. baking powder; 1 Tbsp. granulated sugar; 2 tsp. kosher salt; 1 Tbsp. sage honey (TFD change, original recipe was regular honey); ¾ cup whole milk; Shortening (or canola oil, peanut oil or lard, for frying); ***; For the Red Chile Sauce:; ½ cup Pure Chimayo Red Chile powder; 2 ½ cups chicken broth; 2 or 3 Tbs. canola oil; 1 small white onion, finely chopped; 2 cloves fresh garlic, finely chopped; 1 tsp. cumin seed, toasted and ground; 1 tsp. Mexican oregano; ⅛ tsp. ground cinnamon; 1 tsp. salt; ***; For the carne adovada:; ⅓ cup peanut or vegetable oil; 3 ½ pounds pork butt, cut into ¾-inch cubes; 2 cups diced onion; 2 Tbsp. minced garlic; 4 cups chicken broth; 2 tsp. coriander seeds, toasted and ground; 2 tsp. dried Mexican Oregano; 2 tsp. crushed chile caribe; ¾ cup New Mexican ground red chile, mild or medium

Ingredients

Units Scale

For the Sopapillas:
2 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. granulated sugar
2 tsp. kosher salt
1 Tbsp. sage honey (TFD change, original recipe was regular honey)
3/4 cup whole milk
Shortening (or canola oil, peanut oil or lard, for frying)
***
For the Red Chile Sauce:
1/2 cup Pure Chimayo Red Chile powder
2 1/2 cups chicken broth
2 or 3 Tbs. canola oil
1 small white onion, finely chopped
2 cloves fresh garlic, finely chopped
1 tsp. cumin seed, toasted and ground
1 tsp. Mexican oregano
1/8 tsp. ground cinnamon
1 tsp. salt
***
For the carne adovada:
1/3 cup peanut or vegetable oil
3 1/2 pounds pork butt, cut into 3/4-inch cubes
2 cups diced onion
2 Tbsp. minced garlic
4 cups chicken broth
2 tsp. coriander seeds, toasted and ground
2 tsp. dried Mexican Oregano
2 tsp. crushed chile caribe
3/4 cup New Mexican ground red chile, mild or medium
1 Tbsp. red chile honey
2 Tbsp. sherry vinegar or red wine vinegar
Salt to taste
Shredded cheese, of your choice, plus cilantro for garnish
Serve alongside chopped lettuce and tomato

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Instructions

In a large bowl, whisk together the flour, baking powder, sugar and salt. Next, create a well in the center of the dry ingredients and pour in the honey and whole milk. Using a spoon or your hands, mix the dough together until it forms a sticky mass. Cover the bowl with a clean kitchen towel and allow the dough to rest for about 20 minutes.
In a cast iron skillet (or medium pot), add enough fat so it reaches 3-inches up the sides of the skillet/pot. Heat up your oil to around 300 degrees.
Lightly flour your work surface and rolling pin. If the dough is at all sticky (it shouldn’t be after it rested) feel free to sprinkle it with a bit of flour so it doesn’t adhere to the surface. Dump the dough onto the counter and roll the dough into a thin (1/8-inch thick) square. (It doesn’t have to be a perfect square either, just do your best.) Cut the sopapillas into 8-inch rectangles. Again, the measurements don’t have to be exact.
Line a baking sheet or plate with a few layers of paper towels or clean kitchen towel. Heat the oil up again to 375 degrees F. Drop the sopapillas in the hot oil, frying two to three at a time, spooning oil over the tops of the sopapillas for about a minute, flipping them over at the halfway point (if they don’t puff up, they’ll still be tasty). They should be lightly golden brown—not too crispy. Transfer them to the bed of paper towels to drain. Repeat with the remaining sopapillas.
For the red chile sauce:
Put the Chimayo Chile powder in a medium bowl & whisk 1 cup of the broth into the powder to make a smooth mixture with no lumps, then set aside. Heat the oil in a large, heavy saucepan and saute the onion for 5 minutes over medium heat. Toss in the garlic and saute another 2 minutes.
Stir in the cumin, oregano, and cinnamon and cook, stirring constantly, for 2 minutes. Scrape the Chile mixture into the pan & stir; then add the remaining broth and cook, stirring, until the sauce reaches the simmering point. Do not let the Chile sauce scorch or boil.
Reduce the heat to low, add the salt, and simmer the sauce gently, stirring frequently, for 20 to 30 minutes or until it is the consistently you like; then set aside to cool. When cool, pout into a clean jar, cover tightly, and store in the refrigerator. The sauce keeps well for up to 2 weeks. To keep longer, freeze it as soon as it has cooled.
For the carne adovada:
Preheat oven to 350 degrees.
Heat the oil in a large skillet over medium-high heat and brown pork in batches, taking care not to crowd the pan. Set the pork aside. Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 cup of the chicken broth, loosening the browned bits with a spoon.
Place the coriander, oregano, chile caribe, red chile powder, red chile honey, vinegar and salt in the work bowl of a food processor. Add the cooked onions, garlic and broth from the skillet and add 2 more cups of the chicken broth. Process until the mixture is thoroughly combined.
Place the browned pork, chile sauce, and the remaining 1 cup of chicken broth into an ovenproof pot or dish. Stir to combine well and cook for 1 hour or until the pork is tender. Taste and adjust seasonings. Preheat broiler.
Cut sopapillas in half, stuff with the carne adovada, cover with shredded cheese and red chile sauce, broil until cheese is melted. Garnish with minced cilantro and serve immediately.