arizona

Sometimes referred to as the Navajo taco, sopapillas originated in the southwestern state of Arizona. As a dessert sopapillas are topped with sugar, cinnamon and even honey.&nbsp;Recipe courtesy of The Tortilla Channel, provided by My Recipe Magic

Fried Sopapillas

all-purpose flour

real butter

water

milk

sugar

baking powder

salt

sugar (as topping)

cinnamon (as topping)

honey (as topping)

Add all the dry ingredients in a kitchen mixer and pulse.

Then add the butter and run the kitchen mixer until you get a coarse dough.

Now add the milk and water and run the kitchen mixer.

In a matter of seconds, you get a soft dough.

Cut the dough in half and put half of the dough on a lightly floured board.

Cut the circle through the middle and then into 4 triangles.

Preheat a big pot to 375℉ with vegetable oil, filled to about ⅓ of the pot.

Fry 2-3 sopapillas at a time until golden brown for about 2-3 minutes.

Turn the sopapilla and fry the other side.

Take the sopapillas from the pan with a slotted spoon and drain on a paper towel.

Cool slightly while you combine the cinnamon and sugar.

Sprinkle the sopapillas with the cinnamon sugar or drizzle with honey.

Sonoran Hot Dogs, courtesy of Daniel Contreras of El Güero Canelo Restaurant, from Pati&#x27;s Mexican Table, Episode 13, &quot;How Do You Say Tucson?&quot;

Sonoran Hot Dogs

bacon

turkey

vegetable oil

onion

güero chiles peppers

hot dog buns

pinto beans (warmed up)

Chopped raw white onion

tomato

Jalapeño hot sauce (or salsa of your choice)

Mustard

Mayonnaise

On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the hot dog around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog.

Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the skillet and set aside.

In the same skillet, heat the vegetable oil and add the 1 cup chopped white onion. Sauté the onion until it softens and becomes translucent, about 5 minutes. Scrape into a small bowl and set aside.

Meanwhile, char the güero chiles on a hot comal or skillet set over medium heat for 3to 6 minutes. Turn it once or twice, until its skin has lightly charred. Remove from heat.

Place one bacon-wrapped hot dog in a bun, then spoon on a generous tablespoon of warm pinto beans and about a tablespoon of the cooked onion. Top with some chopped raw onion, chopped tomato, hot sauce or salsa, mustard, and mayonnaise. Repeat with the remaining hot dogs and serve each one with a charred güero chile on the side.

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Fried Sopapillas

Sonoran Hot Dogs

Top 2 arizona recipes from across the web

The most viewed arizona recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fried Sopapillas

Sonoran Hot Dogs

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