Home Cooking Recipes
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Tijuana Mexican Bread
Chef:  Mrs. Joe Bierig - Okeene, OK          Category:  Breads

RATING:


Ingredients:
2 packages yeast plus 2 teaspoons sugar
1/4 cup lukewarm water
2 tablespoons taco seasoning
1/4 cup sugar
1/4 cup shortening
1 cup scalded milk
1 egg
2 teaspoons salt
5 cups flour
1 cup Mexican cheese with jalapeño pepper
1/2 cup pimento, drained, diced
1/2 cup green pepper, chopped
1 1/2 cups smoked cooked ham, diced
1/2 cup green chiles, chopped
1/4 cup jalapeño peppers, chopped
2 teaspoons sesame seeds




Directions: Dissolve yeast in water, add 2 teaspoons sugar. Set aside to rise. Pour scalded milk over 1/4 cup sugar, salt and shortening. Stir and cool to lukewarm. Add enough flour to make a thick dough. Add egg, yeast and taco seasoning. Add flour until it is all worked in. Knead for 7 minutes. Let rise for 1 1/2 to 2 hours. Punch down and let rise for another 30 minutes. FILLING: Mix pimento, green pepper, ham, green chiles and jalapeño peppers together. Turn dough out on a floured surface, roll into a 9X14 inch rectangle. Cut 3 strips and place filling and cheese down the center. Pinch seams together, place on a cookie sheet and braid. Let rise for 1 hour. Sprinkle 2 teaspoons sesame seeds on the braid. Bake at 350°F for 25 minutes or until golden brown.

Notes:

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