Pan De Huevo Recipe English Recipes

CONCHAS-MEXICAN PAN DE DULCE

Steps:

• In a bowl, combine the yeast, honey and water. Let set for 10 minutes.
• In the stand mixer, cream together the sugar and butter. Mix in the eggs, salt and yeast/water mixture. Gradually mix in the flour, turning up the speed, as needed. I start with the paddle attachment, then switch to the hook attachment when dough gets thick. You may have to stop and scrape the sides down with a spatula from time to time.
• The dough should pull away from the sides of the stand mixer when ready. This may take 15-20 minutes. Don't mix at high speed. If it's still too sticky, mix in a little more flour. But know, the more flour you mix in, the more dense the bread may be. I sometimes find it easier to transfer the dough to a flat work surface to finish kneading.
• When ready, transfer the dough to a greased bowl. Cover and let rise for 1 to 1 1/2 hour. It must rise in a warm place. I heat my oven to 200 degrees and keep the covered bowl near the warmth of the oven.
• While the dough proofs, prepare the topping. Mix the powdered sugar with shortening and vanilla first. Then gradually mix in the flour. If it's too sticky, mix in a little more flour. If it's too dry work in a little more shortening.
• Once it proofs, punch down and divide into 12 balls. If the dough feel sticky, dust it with a little flour to help shape the conchas. Place on greased baking sheet, press down lightly. Cover loosely with a lightweight kitchen towel as your prepare to add your candy topping.
• When ready, roll 2 tablespoons of topping into a ball and flatten into a round disc. You can use a tortilla press to do this step. Place over conchas and carefully score with a knife, careful not to cut into bread.
• Bake in preheated 350 degree oven for 20 minutes, rotating pan halfway through baking time. The bottoms of bread should be golden brown. and lightly golden on top. Let cool completely before storing in an airtight container with a slice of sandwich bread. This will help them stay moist for a couple of days. Best thing to do is to enjoy them while they are fresh.

SHEET PAN HUEVOS RANCHEROS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
• Meanwhile, combine the ancho chile and 1/4 cup hot water in a blender. Let stand until the chile is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, ½ teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky.
• Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes.
• Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.

CONCHAS (MEXICAN SWEET BREAD)

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.