Chicken Sopopilla (incl Tortillas)

How foolish is every sinner. Can we poor worms strut it out against infinite power? Oh, that every obstinate sinner would think of this, and consider his unmeasurable boldness in thinking himself able to grapple with omnipotence! What force can any have to resist the presence of Him before whom rocks melt, and the heavens at length shall be shriveled up as a parchment by the last fire! As the light of God’s face is too dazzling to be beheld by us, so the arm of His power is too mighty to be opposed by us.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Breads, Mexican, Muffins & r, Poultry	1	Servings

INGREDIENTS

2	c	All purpose flour
1/2	t	Salt
2	t	Baking powder
1	T	Shortening, lard is
		Best), Best
3/4	c	Warm water
		Oil for deep frying
		Cooked, cut up or shredded
		Chicken
		Pork is to die for!
		Salsa

INSTRUCTIONS

Mix the flour, salt and baking powder together.  Cut in the
shortening......Mix until it resembles cornmeal. 2. Stir in the water
until all the dough is moist. 3. Turn onto a floured surface and  knead
about 5 minutes. Cover with plastic wrap or towel and let rest  for 30
minutes. 4. Cut the batch in half and roll out about 1/4"  thick.
(These are thicker than ordinary flour tortillas). 5. Cut into  4 to 5"
squares or rounds. ( I like round so use a coffee can to cut)  6. Heat
oil in a deep fryer or skillet to 400 degrees. (I just use a  deep iron
skillet with about 3" of oil.) and drop, one at a time in  the hot oil
until puffed and golden brown (If they don't puff up, the  oil's not
hot enough) 7. Take out ofskillet and lay on paper towels.  Continue
until you have as many as you want. (I own a huge black iron  skillet
so I can make 3 at one time) Let cool a little. 8. Take  chicken or
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)
(E/mail for recipe.) 9. Carefully.......slit one side of  the Sopapilla
and put in about 3 tablespoons 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 in them. This is a last  minute, labor  intensive
procedure........but they are simply wonderful  Recipe By     :
RUBYdakoda  From:                                 Date: 05/28  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1157 Calories From Fat: 72 Total Fat: 7.9g Cholesterol: 0mg Sodium: 7339.7mg Potassium: 2053.8mg Carbohydrates: 221.5g Fiber: 13.5g Sugar: 17.8g Protein: 48.5g