After reading this terrible news I got very upset yesterday, but I am getting over it today. Food always seems to comfort me so I am coming back to this blog and the wonderful food community to forget, for at least a little while, about the horrible world that surrounds us.
Anyway, what is choriqueso? Choriqueso is a typical Mexican appetizer made with chorizo and melted cheese (lot’s of fat, yeah!) served in small clay pots and eaten with flour tortillas, so delicious! I wanted to make choriqueso this week, but after reading this post on Una Donna Dolce’s blog I decided to make a choriqueso bread.
I made some changes to the original recipe to make it whole-wheat choriqueso bread, originally only cheesy bread. What I loved about Una Donna Dolce’s recipe was all the spices and peppers used in the bread. That’s why I knew it was perfect for my choriqueso. The bread was perfect to eat by itself, but I used it to make some chicken sandwiches for lunch Monday, hmmm that was a piece of foodie heaven.
- •1½ cup warm water
- •1 packets active dry yeast
- •2 eggs
- •2 TBSP vegetable oil
- •2 TBSP unsalted butter, melted
- •2 TBSP Kosher salt
- •2 tsp brown sugar
- •1 tsp smoked paprika
- •1 TBSP ground black pepper
- •1 TBSP garlic powder
- •tsp chili powder
- •1 chipotle in adobo, minced (Una Donna says it’s optional, it was a must for me)
- •1/2 cup shredded mozzarella cheese
- •3 cups whole wheat flour
- •3 cups all purpose flour
- •2 cups shredded Chihuahua cheese (the original recipe called for crumbled sharp cheddar)
- •1 small onion, minced
- •1 lb Mexican chorizo
- In a large bowl combine yeast and water and let it stand for 5 minutes.
- In a separate bowl mix oil, butter, salt, sugar, paprika, black pepper, garlic powder and minced adobo.
- If you have a standup mixer use the dough hook to combine both mixtures adding flour little by little until well mixed.
- Knead by hand on a lightly floured surface for 4 minutes.
- Transfer dough to a greased bowl and it rest until double, about 1 hour.
- In the mean time cook the chorizo and the onions.
- Grease two 8×4″ bread pans and separate the dough in two.
- Roll the dough into 2 rectangular shapes and top each one with chorizo and cheese. Roll each loaf up like a roll, tuck ends under and place seam side down in a pan. Spray with nonstick spray and let rise for one hour.
- Pre-heat oven to 375ºF. Bake bread for 35 minuts or until the crust is golden. Top with some cheese and bake for another 5 to 10 minutes. Cool for 15 minutes before unmolding and transferring to cooling racks.
For the chicken I marinated 2 chicken breasts in 2 TBSP of honey mustard and 1 TSBP of the adobo juice of the adobo peppers for 2 hours before grilling. That was one delicious lunch.
This is my entry for this week’s Bookmarked recipes roundup at Ruth’s blog. Check out all the delicious recipes that every month the participants bookmark and try.
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