Sopaipillas: Sift all dry ingredients together. Cut in the shortening. Add
water and make into dough. Let rest 15 minutes. Eggs may be omitted if you desire.
Roll out dough about 1/8 inch to 1/4 inch thick. Cut into 3-inch rectangular
Fry in grease at 375 degrees F until golden brown; then turn them over.
They puff up quite a bit.
Filling: Combine all ingredients in a skillet, and fry until meat is brown.
Drain, and set aside.
Sauce: Combine soup and chiles in a saucepan. Bring to a low boil. Add enough
jalapeno juice to make mixture thinner but not watery. It should be a little
thicker than cream. Allow to simmer for 5 to 10 minutes, stirring often. Set
Split fresh fried sopaipillas on one side to form a pocket. Fill with meat,
then pour some sauce mixture in. Close sopaipilla and top with additional sauce
to cover entire sopaipilla. Top with your favorite toppings.
Topping Suggestion #1: Sprinkle mozzarella cheese over each sopaipillas.
Microwave for 30 seconds or until cheese melts.