Saucy Senorita Recipes

SEñORITA BREAD RECIPE (FILIPINO SPANISH BREAD)

Steps:

• In a large bowl of your stand mixer (or manually with a large mixing bowl), whisk together the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover with a plastic wrap or towel and allow to sit for 5 minutes.
• Add the egg, butter, salt, rest of the sugar, and half of the flour. Using a dough hook or paddle attachment, beat the mixture on low speed for 30-45 seconds, scraping down the sides of the bowl with a rubber spatula in between, then add the other half of the flour .
• Beat the mixture on medium speed until the dough comes together (about 4 minutes). The dough should be a little sticky, but still soft and can be kneaded.
• Trasnfer the dough to a lightly greased bowl and cover with a clean towel or cling wrap. Let it rest in a warm spot for 1 hour, or until the dough has doubled.
• While the dough is resting, add butter into a saucepan over medium-low heat. Once melted, turn off the heat and add in the flour, breadcrumbs, milk, sugar, and cinnamon together. Mix until combined.
• Since I used brown sugar in this batch, the filling looks a bit darker. If you use white sugar, the filling will be more of a light caramel color. Regardless, the texture should resemble a spreadable paste-like mixture(see picture on the post above for reference).
• When the dough has doubled, punch down the dough with your clean fists to release the air inside.
• Then divide the dough into 14-16 equal pieces (it does not need to be exact), then shape each one into a smooth ball. Transfer the dough pieces onto a floured surface. Then, roll each dough into a triangle shape (see picture on the post above for reference)
• Spread the sugar filling on each piece of the dough. Starting from the long edge of the triangle, roll each piece inwards (see picture on the post above for reference)
• Brush on the extra melted butter, then roll in the crushed bread crumbs.
• Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking sheet (LOVE these!).
• Place the rolls on the prepared baking sheet and bake for 20-25 minutes until golden brown on top.
• Serve warm, or allow the Señorita Bread to cool before transferring to an airtight container. ENJOY!

CHORIZO TAQUITOS

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, saute the sausage over medium heat until browned - about 6 minutes (I like to break it apart into smaller pieces while it's cooking).
• Drain 1/4 cup of oil from the cooked sausage.
• Set sausage aside to cool.
• Stir salsa and cheese into the skillet of sausage, mix well.
• Place a tortilla on a work surface and spoon 1/4 cup of the sausage mixture down the center.
• Fold tortilla in half, then roll up.
• Secure with toothpicks.
• Place on foil-lined cookie sheet.
• Repeat until all sausage/tortillas are gone.
• **You can prepare ahead until this point, and keep in the refrigerator until you're ready to bake**.
• Bake, turning them halfway through cooking time so you get even browning, until filling is hot and tortilla is crisp and golden brown - about 18 minutes. **Check them at least 5 minutes early - mine were done quicker than 18 minute last time.**.
• Cut taquitos in half, crosswise.
• Serve hot with your choice of condiments!