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1
The night before: Combine the green chilies and the first half of the sweet onion in a saute pan over medium heat and sweat until just soft.
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2
Add butter and flour and stir until thickened, to make a rue.
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3
Then add broth and whisk just until it starts to get thick.
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4
Add salt and pepper to taste.
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5
Remove from heat and puree the mixture with either a blender or hand blender.
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6
Be careful when blending hot liquids.
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7
Put the pureed mixture into a freezer bag or plastic bowl and leave in refrigerator overnight to develop flavor.
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8
It will keep in the fridge for about a week.
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9
In my opinion though the longer it sits the warmer the flavor gets.
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10
Heat oil in a deep, heavy pot over medium heat.
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11
Mix the sopapilla batter according to package directions (my mix just called for you to add water).
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12
Put the dough on a lightly floured work surface and roll out the dough to about 1/4 thick.
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13
Then cut it into 4 inch wide squares.
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14
Set them aside to rise.
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15
While letting them rise (about 20 minutes) brown the hamburger and the other half of the chopped onion in a skillet over medium heat.
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16
Once the meat is browned, drain grease if necessary.
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17
Add beans and set mixture off to the side.
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18
Test the heating oil with a drop of water.
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19
If it pops its hot enough.
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20
Slide the squares of sopapilla dough down into the oil gently.
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21
Fry on each side for 2-3 minutes until lightly golden.
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22
Watch them carefully because they will burn quickly.
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23
Remove the cooked sopapillas from the hot oil and drain on paper towels.
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24
Serve by splitting sopapillas in half but not all the way through.
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25
Make a pocket out of it.
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26
Put browned meat, bean and onion mixture inside.
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27
Top with green chile sauce, cheese, lettuce and tomato.
