Friday, August 24, 2012

Pan Dulce: Chorreadas con Queso {She Made/Ella Hace}



Chorreadas con Queso


Today is a very special day for Girlichef and I.  We're celebrating our 1 year anniversary of She Made/Ella Hace!  I can't believe we've already reached the one year mark.  I've had so much fun cooking along side Heather each month that I completely lost track of time.

In honor of our one year anniversary, and because the very first recipe we made for She Made/Ella Hace was for our all-time favorite pan dulce (Mexican pastry), Conchas, I suggested to Heather that we should celebrate by making another pan dulce recipe, only this time we'd each make one of our favorites.

Piloncillo (aka Dulce Macho

While Conchas will always be my favorite pan dulce, I also love Puerquitos (which Girlichef is making today) and empanadas.  But here in Yahualica, there's another pan dulce, that I don't think many people know about, that holds the top spot in my heart...Chorreadas.

Chorreadas are a whole wheat pan dulce, that are traditionally stuffed and topped with lots of crumbled piloncillo, that when baked becomes a syrupy, sticky, sweet filling that drips all over the sweet wheat bread.  Hence the name, Chorreadas.

Queso Fresco 

My favorite Chorreadas however are Chorreadas con Queso, which are also filled with the sticky sweet piloncillo, but with the added bonus of lots of ooey-gooey melted queso fresco, that adds texture and a slight saltiness that perfectly balances the sweetness of the piloncillo.




Chorreadas con Queso

Ingredients:
  • 2-1/2 cups all-purpose flour
  • 2-1/4 cups whole wheat flour
  • 3/4 cup granulated sugar
  • 1 teaspoons salt
  • 1 packet instant yeast
  • 1 cup milk
  • 1/3 cup butter
  • 2 eggs
  • Queso Fresco
  • 3 to 4 cups crumbled Piloncillo (Dulce Macho)

Directions:
In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, salt, and instant yeast; set aside.  In a small saucepan, heat the milk and butter over medium-low heat, just until the butter has completely melted.  Stir the warm milk into the flour mixture along with the eggs.  Mix until well combined.



Turn the dough out onto a lightly floured surface.  Knead the dough for a few minutes until it comes together and feels smooth and elastic.  Place dough in a lightly greased bowl; cover and let proof (rise) for 1-1/2 hours or until double in size.



Divide dough into 4 equal parts.



On a lightly floured surface, roll out each piece of dough into a 10-inch circle.  Place one circle of dough on a lightly greased baking sheet or cast iron comal (griddle).



Sprinkle about 1-1/2 cups of chopped piloncillo over the dough.  (You can use as little or as much as you like. Just remember that the piloncillo will melt into a thin layer, so you should add a little more than you think is necessary.) 

*Note: The easiest way to grate piloncillo is to chop or shave the piloncillo cones with a sharp knife.  DO NOT attempt to grate or shred piloncillo cones in a food processor!) 



Crumble about 1-1/2 cups of Queso Fresco over the piloncillo.  (Again, use more than you think is necessary, because it will melt and meld with the piloncillo.) 



Using your fingertip or a pastry brush, moisten the outer edge of dough with a little water.  Gently lay another circle of dough over the filling.



Press down gently on the unbaked Chorreada, to flatten the dough and filling slightly.  Pinch the edges of the two circles of dough together to seal in the filling.




With this recipe you can make two 10-inch Chorreadas, or divide the dough into 16 equal parts to make eight 6-inch mini Chorreadas.


Sprinkle top of dough generously with more crumbled piloncillo.  Cover and let rise for another 30 minutes.  Preheat oven to 350F.  (Important note: If baking Chorreada on a comal or small cookie sheet, slide a larger cookie sheet underneath to catch any melted piloncillo that might spill out onto the oven floor, creating a smoky mess throughout your house!)



Bake Chorreadas at 350F for  20 to 25 minutes, or until golden brown.  Cut the Chorreada con Queso into slices and serve with a tall glass of ice cold milk.  Enjoy!!! 



Now head on over to Girlichef's blog to wish her a Happy Anniversary and to check out her recipe for Puerquitos!




Photobucket


Also sharing this recipe with BYOB (Bake Your Own Bread) and YBR (Your Best Recipes) 

BYOB 125 x 125 

 

9 comments:

  1. Oh my gosh - those are ABSOLUTELY ridiculous, Leslie! I need to try that recipe as soon as humanly possible. YUM! This year has flown by, thanks so much for cooking and baking with me every month...I love to learn from you and you always inspire me!! Here's to another year (and more)! (p.s...if you get a chance, I'd love it if you'd also bring these mouthwatering chorreadas over and add them to the BYOB bread basket this month http://www.girlichef.com/2012/08/byob-bakeyourownbread-august-12.html) =)

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  2. What an inspiring recipe! I've never made this, but am putting it in my files of dishes I definitely want to try. Your version is beautiful!

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  3. I knew it was piloncillo! Those look great!!! Thanks for sharing!

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  4. Really beautiful and your directions and photos showing the steps help a lot. I am so curious how this tastes! Thank you for sharing this with BYOB.

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  5. se ve delicioso! como extrano el pan dulce mexicano!

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  6. I am so making this. I love queso fresco with anything sweet, it's always a perfect combo. I've never heard of Chorreadas and I'm a Mexican sweet bread fan. Thanks for sharing.

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  7. Just curious is the wheat flour your addition or is it typically made with wheat. Fraid i'm not too fond of whole wheat but the principle has really got me interested

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  8. Hi Leslie,

    I don't think I've ever heard of chorreadas. I was born, and my family is from Jalisco but don't recall ever having these. Then again there are a lot of foods I have forgotten. I'll have to ask my mami about them. Anyways, I love the sweet and salty combination. These are going on my list to bake! Congrats to you and Heather on the one year anniversary. Thanks for being a part of the YBR:)

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  9. I want to make these for my mom, but she Is lactose intolerant, can I substitute the milk for water? Also, have you ever heard of aguacatas? My dad used to make them, but he passed away and I just can't stop thinking about how much I miss him and his aguacatas. They are very similar to chorreadas, but the piloncillo gets mixed into the dough. Thanks for the recipie, I am excited to try it this weekend!

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