Conchas (Mexican Sweet-Topped Buns)
Conchas (Mexican Sweet-topped Buns)
1 package regular active dry yeast
1/2 cup warm water (105 deg F to 115 deg F)
1/2 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 tsp salt
1 egg
3 1/2 to 4 cups all-purpose flour
Flavored Topping Dough
Dissolve yeast in warm water in large bowl
Stir in milk, sugar, butter, salt, egg & 2 cups of the flour
Beat until smooth
Stir in enough remaining flour to make dough easy to h&le
Turn onto a lightly floured surface
Knead until smooth & elastic, about 5 min
Place in a large greased bowl, then turn greased side up
Cover & let rise in a warm place until double, about 1 1/2 hrs
The dough is ready if it leaves an indentation when touched
Meanwhile, prepare Flavored Topping Dough
Cover with plastic wrap to prevent from drying
Punch dough down
Divide into 12 equal pieces
Shape each piece into a ball
Place on greased cookie sheet
Flavored Topping Dough
1/3 cup granulated sugar
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp vanilla extract
1 1/2 tsps grated orange peel
Beat sugar & margarine until light & fluffy
Stir in flour until mixture is the consistency of thick paste
Divide into 3 equal parts
Stir cinnamon into one part, vanilla extract into one part & orange peel into one part
Divide each part of dough into 4 equal pieces
Pat each piece into a 3-inch circle
Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball
Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern
Cover & let rise until double
Blue Cornmeal Cakes With Chile Salsa
Blue Cornmeal Cakes with Chile Salsa
Salsa
6 mild green chile peppers (3/4 lb)
1/4 cup firmly packed cilantro leaves
1 scallion, coarsely chopped
2 Tbsp Mexican lime juice
3/4 lb fresh tomatillos
2 Tbsp olive oil
1 jalapeno pepper, seeded & minced
2 medium cloves garlic
Corn Cakes
1/2 lb chorizo
2 large ears fresh corn
2/3 cup milk
3 large eggs
1/4 cup melted butter or margarine
1/2 cup thinly sliced scallions
1/2 cup unsifted white flour
1/2 cup blue cornmeal
1 1/2 tsps baking powder
Rinse & dry chile peppers; place on broiling pan
Roast peppers 2 inches from heat; turn with long-h&led tongs until all sides are charred
Place in plastic bag; close end
Let st& until cool enough to h&le
With sharp knife, remove charred peel, seeds & stems from peppers; reserve juices
Place peppers & juices in food processor
Add cilantro, chopped, scallions, lime juice & 1/2 tsp salt; puree; set aside
Discard husks from tomatillos
Rinse; dry
Core & chop
In medium skillet, heat olive oil; over medium heat, saute tomatillos, jalapeno & garlic until tomatillos are tender
Beef Jerky
Beef Jerky
1 (4 lb) flank steak
1/2 onion, diced
1/4 tsp thyme
2 bay leaves
2 Tbsp salt
2 cloves garlic, crushed
2 tsps black pepper
2 whole cloves
1/2 cup vinegar
1 cup dry red wine
1 cup Worcestershire sauce
1 cup soy sauce
Partially freeze meat to make slicing easier
Trim fat & gristle from flank steak
Cut meat with grain into very thin slices
Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, & Worcestershire & soy sauces
Pour marinade over steak strips to cover & marinate in the refrigerate for about 15 hrs
Squeeze marinade from meat by rolling strips with a rolling pin
Place meat on baking sheets or an oven rack & dry at 175 deg F for about 9 hrs, turning once
If using a rack, place foil under it to catch the drippings
Makes 40 to 50 strips