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Stuffed Sopapillas with Carne Adovada

Homemade fresh sopapillas stuffed with carne adovada and topped with red chile and melted cheese

Course Main Course
Cuisine Mexican
Keyword carne adovada, new mexican food, new mexico red chile, stuffed sopapillas
Prep Time 1 hour
Cook Time 9 hours
Servings 6 people



  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp butter melted
  • 3/4 cup water
  • oil for frying

Carne Adovada

  • 2 lbs pork shoulder or pork butt cut into 1" cubes
  • 1 tsp salt
  • 1 tsp ground oregano
  • 2 cups red chile sauce

Stuffed Sopapillas

  • 1 cup lettuce shredded
  • 3 tomatoes diced
  • 2 cups cheese shredded



  1. In a medium bowl, mix together flour, baking powder and salt. Add melted butter and water then mix the dough until it is smooth.

  2. Return dough to the bowl and cover with a towel for 20 minutes.

  3. Turn dough out onto a clean surface and use a rolling pin (or sturdy cup) to roll into 1/4" thickness. Use a knife or pizza roller to cut into 3" squares.

  4. Heat 4" of oil in a sturdy pot over medium-high heat, until temperature reaches 375 degrees. Add sopapillas, one at a time, and fry until puffy and golden brown, about 15 seconds per side.

  5. Remove from pot and transfer to a paper-towel lined bowl.

Carne Adovada

  1. In a slow cooker, season pork with salt and oregano. Pour in red chile and stir until coated.

  2. If possible, marinate for 12 - 24 hours.

  3. Cook on slow for 9 hours, until cooked through and fork-tender.

Stuffed Sopapillas

  1. On an oven-safe plate, split sopapilla in half. Spoon on a generous serving of carne adovada.

  2. Top carne adovada with 2 tablespoons of cheese. Top cheese with shredded lettuce and diced tomatoes.

  3. Fold over the top of the sopapilla to seal it. Spoon over a couple tablespoons of the red chile from the carne adovada. Top with cheese.

  4. Turn your oven on to broil, then place in oven for 1 - 2 minutes, until cheese is melted.

  5. Repeat for remaining sopapillas.