INGREDIENTS

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

A Message from our Provider:

“We see a only a glimmering of the plans of God…”

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