CONCHAS (MEXICAN SWEET BREAD)
I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!
Provided by MelissaAmador
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
- Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
- Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
- When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 58.9 g, Cholesterol 52.4 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 8.8 g, Sodium 303.1 mg, Sugar 18.6 g
PICANTE CHICKEN ENCHILADAS
Who wouldn't love these enchiladas? They've got chicken, cheese, and picante sauce, all wrrapped up in a tortilla and baked until the cheese is melted and the filling is hot.
Provided by Chef mariajane
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
- Stir the picante sauce, chicken and cheese in a large bowl,.
- Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
- Bake at 350F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.
Nutrition Facts : Calories 284.6, Fat 12.6, SaturatedFat 5.8, Cholesterol 51.8, Sodium 1038.4, Carbohydrate 24.7, Fiber 3.3, Sugar 4.6, Protein 19.1
CONCHAS
Without a doubt, conchas are the most iconic of Mexican pan dulce, a category that includes sweet rolls, pastries and cookies. They are such an important part of everyday life in Mexico that you're sure to run into one anywhere in the country, as long as there is a panadería or a small grocery nearby. The soft, brioche-style buns are firm enough to hold their shape while carrying a sweet and crumbly topping traditionally engraved with a seashell design. (Special concha molds can be ordered online, but everyday kitchen tools like a wooden popsicle stick or a dinner knife work well, too.) The most popular flavors are vanilla and chocolate. This recipe includes those topping options, as well as a playful café con leche flavor.
Provided by Pati Jinich
Categories breads, pastries, project
Time 7h30m
Yield 15 buns
Number Of Ingredients 21
Steps:
- Make the dough: Whisk the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Add the milk, eggs and vanilla. Mix on the lowest speed to combine without the flour splattering out of the bowl, about 20 seconds. (If needed, use a spatula to push the flour mixture toward the hook.) Raise speed to medium-high and mix until the dough slaps and pulls away from the sides of the bowl and starts to form a smooth, elastic ball around the hook, 10 to 15 minutes. Stay close to your mixer because it will start jumping all over your counter.
- Reduce speed to low and add the butter gradually, in 3 to 4 additions. Once all butter is added, increase speed to medium-high. Continue mixing until the dough is again pulling away from the sides of the bowl, loudly slapping it and gathering into a very soft, elastic, silky and shiny mass that hugs the dough hook, 8 to 12 minutes. Again, stay close to your mixer because it will jump. The moment you stop beating the dough, it will relax into the bowl again.
- Transfer the dough to a large buttered bowl. To activate the gluten further, stretch and fold the dough: Using one or both of your hands, reach down between the greased side of the bowl and the dough, and lift the dough up out of the bowl and fold the dough over itself. Rotate the bowl 90 degrees and repeat the process three more times. Cover the bowl with plastic wrap, place it in the refrigerator for the first rise and let it chill anywhere from 4 hours to 24 hours.
- Cover three 13-by-18-inch rimmed baking sheets with parchment paper. Cover a small area of your countertop with a light layer of flour. Bring the dough out of the refrigerator and, using your hands or a bench scraper, cut it into 15 pieces, each about 76 grams, which is about a ⅓-cup scoop. One by one, pat each piece of dough into a flat shape on the floured surface, then draw the edges into the center, working your way around, pinching the dough together into the center of what should now be a ball. Turn the ball over, cup it with your hand and move it in circles, rolling it over the counter for a few seconds to make a neater round. Repeat with the remaining conchas and place 5 equally spaced balls on each of the 3 prepared baking sheets. Make sure there is a bit of flour on the counter before pressing each piece of dough, as the dough is very sticky.
- Make your preferred topping (see Tip): Combine all the ingredients for the selected topping flavor in the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed until the ingredients begin to combine, about 20 to 30 seconds. Raise the speed to medium and mix to form a glossy and smooth mixture, about 2 minutes.
- Fill a small bowl halfway with warm water to wet your hands while you work to divide and shape the topping. Portion the topping with a soup spoon to create 15 portions that are about 30 grams each. Wet your hands thoroughly and roll one portion of the topping into a ball. Set the ball in one palm and, using the other hand, pat it out into a 3½-inch round, as if you were patting a thick tortilla. (The topping is very sticky and soft, like a thick frosting, so you should moisten your hands as needed.) Place the round disk over a concha and slide your fingers around the edges of the topping, pressing it lightly around the rim to gently adhere to the bun. The topping should not go all the way down to the parchment paper, but be at least about ¼ inch from it. Repeat to top the remaining conchas, keeping your hands wet throughout.
- To make a shell pattern, dip a concha mold into flour to coat and very gently press the mold on the topping from one side to the other in a rolling motion, doing so swiftly and with determination as you move from side to side. (Dipping the mold in flour prevents it from sticking to the topping and prevents the topping from peeling away from the dough.) The mold should make a shell-shaped mark on the concha topping, merely indenting it without breaking through to the dough. If you don't have a concha mold, you can make the shape with a dinner knife by dipping it in flour and marking each concha with curves, lines or squares, but avoiding piercing through to the dough.
- Cover the conchas with clean kitchen towels and set in a warm, draft-free area of your kitchen until they puff considerably, anywhere from 1½ to 2 hours. (They don't need to double in size.) At this point, the shaped toppings may have spread slightly, opening a bit more into the indented shapes.
- Heat the oven to 375 degrees. Bake the conchas until golden brown and even more puffed, about 20 to 22 minutes. (If all three sheet pans don't fit in the oven at once, you can simply bake the third batch after you've baked the first two.) Remove from the oven.
- Let rest for a few minutes before serving. Conchas are best the day they are baked, but can be stored in an airtight container for up to 4 days.
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