Mom's Sopaipillas (aka, "Sopillas", as we call them)

Salsa: 

3 medium tomatoes, finely chopped (or 1-16oz. can tomatoes drained/chopped)
1-4oz. can green chili peppers (seeded, rinsed, chopped) OR 1 finely chopped green pepper
1/2 cup finely chopped onion
1 Tbsp. vinegar
1 tsp. sugar
*Let stand @ room temp while making sopaipillas.

Filling: 

1. Brown sausage (pork) or chicken filling.  (I use 1-2 lbs. of Italian Sausage, and remove them from the skins and break apart with spoon while browning).
2. Drain the sausage after browning, then return to the heated pan and...
3. Stir in Ortega taco sauce (I usually use 1 entire jar); finish stirring on a low heat to keep warm for serving.
4. Shred cheddar cheese (or Monterrey Jack) for the final product, as well.

 Sopaipillas (Bread):

1 Pkg. active dry yeast
3/4 C. lukewarm water (110 degrees)
1 Tbsp. cooking oil
2 C. flour
1/8 tsp. salt

1 tsp. baking powder

1. Dissolve yeast in water.  Add oil; set aside.
2. In mixing bowl: stir together flour, salt, and baking powder; add yeast mixture and stir.
3. Turn out onto lightly floured surface; knead gently 15-20 strokes until dough forms ball.
4. Divide dough into 12 parts and shape into balls.  Cover and let rest (not touching) 10 mins.
5. On lightly floured surface, roll out balls into 4-in. circles (keeping rest of dough covered between rolling).
6. Place one at a time in deep hot fat (vegetable oil, 365 degrees).  When dough rises to surface, immediately spoon hot fat over until dough puffs.  Continue frying, turning once until golden (2-3 mins. each).
7. Once removed, place on paper toweling.

*Serve by cutting a slit in the bread to make pockets, and stuff with meat, salsa, cheese, and avacado if available.  Serve at once!  YUMM!  (Posted by: Marya)