Cheesy Chorizo Bread

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

Wednesday, June 13, 2012

Cheesy Chorizo Bread {She Made/Ella Hace} 

    copied from lacocinadeleslie.com       Cheesy Chorizo Bread 

I have been in love with chorizo ever since the 
summer my grandmother sent me to Mexico to learn Spanish when I was 4 years old.  Whether it be 
served with scrambled eggs for breakfast, mixed with beans or potatoes and 
wrapped inside a warm flour tortilla for lunch, crumbled on top my favorite 
Mexican Pizza  for dinner, or grilled at El Rancho during one of our big 
family cook-outs, chorizo continues to be one of my favorite meats ever.  So, 
when Heather (Girlichef) suggested that we cook with chorizo for this 
month's edition of She Made/Ella Hace, I couldn't have been 
happier!

And I knew just the recipe I wanted to try...The Homesick 
Texan's Chorizo & Asadero Cheese Bread.  Spicy pieces of chorizo, Asadero 
& Manchego cheese, and smoky bits of chipotle chilies, all wrapped in a 
soft, buttery dough...Sigh!  It's everything I love in one savory loaf of 
bread.    

Cheesy Chorizo Bread
(recipe slightly 
adapted from The Homesick Texan Cookbook by Lisa 
Fain)

Ingredients:

1 packet yeast 
1/4 cup warm water 
1/4 cup butter 
1 cup whole milk 
1 large egg 
3 cups all purpose flour 
1 teaspoon salt 
1/2 pound Mexican Chorizo, crumbled and cooked 
1 to 2 canned chipotles, finely chopped 
1-1/2 cup grated Asadero cheese 
1 cup grated Manchego cheese 

Directions:
Dissolve the yeast in the warm water in a large bowl; set aside.  Melt the 
butter in a small saucepan over medium heat.  Stir in the milk and the egg; 
whisk until well combined.  Pour the milk mixture into the yeast mixture; whisk 
until well combined.  Add the flour and salt to the liquids and stir until all 
of the flour has been incorporated. 

Knead the dough on a generously floured surface until smooth and elastic. 
 (About 5 minutes.)  Place the dough in a greased bowl; cover and let the dough 
proof (rise) for about 90 minutes or until double in size.   

Roll out dough onto a lightly floured surface to a 9 x 15-inch rectangle. 
 Sprinkle the chorizo and chopped chipotles all over the dough.  Top with 1 cup 
of the grated Asadero cheese and the Manchego cheese.  

Starting from the short end, roll up the dough tightly, like you would with 
cinnamon rolls.  Place the dough seam-side down in a greased 9 x 5-inch loaf 
pan.  Cover and let rise again for about an hour, or until the dough has passed 
a little over the top of the pan. 

Preheat the oven to 400F.  Brush the top of the loaf with melted butter, 
then top with the remaining Asadero cheese. Bake for 35 to 40 minutes or until 
the dough has turned a golden brown and sounds hollow when tapped.  Enjoy!!! 

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
MTMan Members Profile Send Private Message Find Members Posts Add to Buddy List Cook's Assistant Joined: 23 April 2011 Location: Brookings, OR. Status: Offline Points: 98	Post Options Post Reply Quote MTMan Report Post Thanks(0) Quote Reply Topic: Cheesy Chorizo Bread Posted: 13 June 2012 at 21:25
	Wednesday, June 13, 2012 Cheesy Chorizo Bread {She Made/Ella Hace} copied from lacocinadeleslie.com Cheesy Chorizo Bread I have been in love with chorizo ever since the summer my grandmother sent me to Mexico to learn Spanish when I was 4 years old. Whether it be served with scrambled eggs for breakfast, mixed with beans or potatoes and wrapped inside a warm flour tortilla for lunch, crumbled on top my favorite Mexican Pizza for dinner, or grilled at El Rancho during one of our big family cook-outs, chorizo continues to be one of my favorite meats ever. So, when Heather (Girlichef) suggested that we cook with chorizo for this month's edition of She Made/Ella Hace, I couldn't have been happier! And I knew just the recipe I wanted to try...The Homesick Texan's Chorizo & Asadero Cheese Bread. Spicy pieces of chorizo, Asadero & Manchego cheese, and smoky bits of chipotle chilies, all wrapped in a soft, buttery dough...Sigh! It's everything I love in one savory loaf of bread. Cheesy Chorizo Bread (recipe slightly adapted from The Homesick Texan Cookbook by Lisa Fain) Ingredients: 1 packet yeast 1/4 cup warm water 1/4 cup butter 1 cup whole milk 1 large egg 3 cups all purpose flour 1 teaspoon salt 1/2 pound Mexican Chorizo, crumbled and cooked 1 to 2 canned chipotles, finely chopped 1-1/2 cup grated Asadero cheese 1 cup grated Manchego cheese Directions: Dissolve the yeast in the warm water in a large bowl; set aside. Melt the butter in a small saucepan over medium heat. Stir in the milk and the egg; whisk until well combined. Pour the milk mixture into the yeast mixture; whisk until well combined. Add the flour and salt to the liquids and stir until all of the flour has been incorporated. Knead the dough on a generously floured surface until smooth and elastic. (About 5 minutes.) Place the dough in a greased bowl; cover and let the dough proof (rise) for about 90 minutes or until double in size. Roll out dough onto a lightly floured surface to a 9 x 15-inch rectangle. Sprinkle the chorizo and chopped chipotles all over the dough. Top with 1 cup of the grated Asadero cheese and the Manchego cheese. Starting from the short end, roll up the dough tightly, like you would with cinnamon rolls. Place the dough seam-side down in a greased 9 x 5-inch loaf pan. Cover and let rise again for about an hour, or until the dough has passed a little over the top of the pan. Preheat the oven to 400F. Brush the top of the loaf with melted butter, then top with the remaining Asadero cheese. Bake for 35 to 40 minutes or until the dough has turned a golden brown and sounds hollow when tapped. Enjoy!!!

Sponsored Links

Boilermaker Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685	Post Options Post Reply Quote Boilermaker Report Post Thanks(0) Quote Reply Posted: 13 June 2012 at 22:47
	Wow! I can only imagine how good that must be.

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 14 June 2012 at 03:03
	Outstanding! That looks a lot better then the pepperoni rolls that I make...this one is going right onto my to-do list!
	Go ahead...play with your food!

AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 14 June 2012 at 05:01
	Thanks! I'm drooling now.

Melissa Mead Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174	Post Options Post Reply Quote Melissa Mead Report Post Thanks(0) Quote Reply Posted: 14 June 2012 at 18:26
	That looks SO good!
	Melissa http://carpelibris.wordpress.com/

africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 18 June 2012 at 11:54
	MTM this looks amazing thanks for the racipe.
	Ahron

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 18 June 2012 at 12:45
	Melissa, Wow, fun recipe ... Shall have to give it a go at our next get together ... Thanks for posting. Ciao, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 19 June 2012 at 11:25
	it looks great! if i ever have good-quality mexican chorizo, or a reasonable substitute, i'll be trying it.
	If you are a visitor and like what you see, please click here and join the discussions in our community!