Conchas Tradicionales - Mexican Sweet Bread

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Conchas Tradicionales - Mexican Sweet Bread

Conchas

Conchas are a signature type of Mexican sweet bread, known for their seashell-like scores on a sweet crumb coating. If you have never had Mexican sweet bread, you are in for a treat. Conchas have the texture of a soft dinner roll, but with an irresistible sugar topping that will make you want to double the batch the next time around! This recipe gives you the option to make both standard white and chocolate conchas. Try both, and then decide on your favorite.

Makes twelve 4-inch (10-cm) conchas  

For the conchas:

3 ½ cups (440 g) all-purpose flour, plus more if needed

½ teaspoon salt

2 tablespoons active dry yeast

2/3 cup (135 g) granulated sugar

4 large eggs

1 cup (2 sticks/225 g) unsalted butter, at room temperature

Vegetable oil, as needed

 

For the topping:

½ cup (65 g) all-purpose flour

½ cup (65 g) unsifted confectioners’ sugar

½ cup (1 stick/115 g) unsalted butter, softened, cut into walnut-size pieces

2 tablespoons unsweetened cocoa powder

 

To make the conchas: Clean a work surface large enough for kneading your dough. Combine the flour and salt in a bowl and pour it onto your work area in a mound. Create a well in the center.

Heat ½ cup (120 ml) water in a small saucepan over low heat until warm but not boiling. Pour the water into a nonmetallic bowl, add the yeast and 1 tablespoon of the granulated sugar, and stir to combine. The sugar will help to activate the yeast. Set it aside until the yeast mixture doubles in volume, about 5 minutes.

Pour the yeast mixture into the well in the center of the flour. Add the eggs and mix using your hands until they are incorporated into the flour. Add the butter 1 tablespoon at a time, incorporating each addition into the dough before adding the next. Add the remaining sugar and continue to knead the dough until incorporated. Your dough will be soft and sticky. If it’s too sticky, give it a little more flour to help it take shape, but do not add more than ½ cup (65 g) of additional flour.

Knead the dough for 15 to 30 minutes to develop the gluten and form a very soft but cohesive ball. Place the dough in a greased glass or nonmetallic bowl. Add a bit of oil to the dough, if necessary, and cover it with plastic wrap to make sure it does not develop a skin. Place it near your oven or in a warm spot so the heat will help the yeast to rise. Allow the dough to rise for 2 hours.

 

Meanwhile, make the topping: Sift the flour and confectioners’ sugar into a large bowl. Add the butter and knead just until it is fully incorporated, so the heat of your hands won’t continue to melt the butter. Divide the dough into two equal portions. Take one half of the dough and add the cocoa powder. Mix until the cocoa is well blended and the color is uniform. Wrap each portion of dough in plastic wrap and refrigerate them until ready to use.

 

To form the conchas: After the dough has risen for 2 hours, remove it from the bowl. On a lightly floured work surface, roll the dough into a large baguette shape. Cut the dough into three equal pieces, then cut each of those into four equal pieces to make twelve equal pieces of dough.

On a lightly floured surface, form and roll each piece into a ball. Drizzle a bit of oil on your hands, if needed, and continue to roll the ball between your hands until it is smooth and uniform. Using only your fingers, flatten the ball of dough into a patty shape that is about 1 inch (2.5 cm) thick. Place the dough patty on a parchment paper–lined baking sheet. Repeat with the remaining dough balls, allowing at least 2 inches (5 cm) between each patty. Cover with plastic wrap and set them in a warm, draft-free location to rise for an additional 30 minutes.

Pull your topping from the refrigerator and allow it to come to room temperature while you wait, about 10 minutes. Do not set it by the oven.

As the dough is rising, preheat the oven to 375°F (190°C).

To assemble the conchas: Line two baking sheets with plastic wrap. Cut both the chocolate and traditional white toppings into six equal pieces to make twelve pieces. Shape the pieces into balls and lay six balls onto each prepared baking sheet, leaving an equal amount of space between them. Cover with another layer of plastic wrap, (so you’re placing the balls of topping between two sheets of plastic wrap). Using a tortilla press or the flat bottom of a plate, press the balls flat until they are big enough to cover the top of the dough. Carefully peel back the plastic wrap from each side of the topping. If the topping gets too soft, refrigerate it for 5 minutes and proceed again. Place the topping directly onto the dough and repeat until all twelve breads have been covered.

Using a thin fillet or paring knife, score the surface of the topping. Begin at one edge and score outward, as if you were drawing claws, to create a shell-like design.

Bake for 20 minutes, or until the bottoms are golden brown. Remove from the oven and allow the conchas to rest for about 3 minutes before serving. Store in an airtight container for up to 3 days.

Note

This recipe can also be made in a stand mixer fitted with the hook attachment.  Follow the general instructions for the manual method, but let the mixer do the elbow work for you! Start mixing on low speed until the dry and wet ingredients are combined, then increase the mixer speed to high as you slowly add the butter. Continue to mix on high speed for 15 to 20 minutes, until the gluten in the dough is developed.

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Tajín Citrus Green Beans

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Tajín Citrus Green Beans

INGREDIENTS:

Chef Claudia Sandoval - Green Beans & Citrus
  • 2 lbs. of Green Beans, trimmed
  • 6 Garlic cloves, thinly sliced
  • 2 Shallots, thinly sliced
  • 1 Grapefruit, zest and segmented
  • 2 Oranges, segmented
  • 1 ½ cup of Pomegranate seeds
  • ½ cup pomegranate juice
  • ¼ cup red wine vinegar
  • 2 tblsp. Granulated sugar
  • ¼ cup Grapeseed oil, plus two tablespoons
  • 1 tblsp. TAJÍN®

PREPARATION:

For 8 servings

1. In a bowl, whisk together pomegranate juice, grapefruit zest, vinegar, sugar, and ¼ cup of grapeseed oil. Whisk together until sugar dissolves and set aside.

2. In a large sauté pan set to medium-high heat, add grapeseed oil, shallots, garlic, and green beans. Sauté for 3-4 minutes until green beans soften but are still crisp. Remove from heat.

3. In a large bowl, toss green bean sautee with pomegranate vinaigrette.

4. In a large serving platter, arrange all green beans, garnish with grapefruit and orange segments, TAJÍN® and pomegranate seeds.

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Tajín Watermelon Pineapple Granita

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Tajín Watermelon Pineapple Granita

INGREDIENTS:

Chef Claudia Sandoval - Tajin-46.jpg
  • 3 cups chopped Fresh Pineapple
  • 2 cups chopped Seedless Watermelon
  • ½ cup granulated sugar
  • 1 ½ cup water
  • 2 teaspoons TAJÍN®

PREPARATION:

1. In a blender, add chopped pineapple. Cover and blend on high speed 1 minute until smooth. Strain pineapple puree into measuring cup. Measure out 1 cup pineapple juice and add to medium saucepan.

2. Separately, blend chopped watermelon, and blend on high speed for 1 minute until smooth. Strain into a measuring cup and measure 1 cup of watermelon juice. Add to a separate saucepan.

3. To each saucepan, add ¼ cup sugar and ¾ cup water. Bring to boil over medium-high heat; cook 1 minute, stirring to dissolve sugar. Remove from heat. Stir in 1 teaspoon TAJÍN® to each saucepan when cool.

4. Strain mixture into 8-inch baking dish. Cover and freeze at least 8 hours.

5. When ready to serve, scrape mixture with fork until fluffy. Serve by layering 1 inch layers of Pineapple Granita and sprinkling with Additional TAJÍN®, followed by Watermelon Granita, sprinkling with TAJÍN® and repeating until glass is full. Serve immediately.

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Tajín Chicken Avocado Salad

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Tajín Chicken Avocado Salad

INGREDIENTS:

Chef Claudia Sandoval - Tajin-21.jpg
  • 8 slices Wheat Bread
  • 1 ½ cup boiled Chicken, shredded – skin removed
  • ¼ cup Greek Yogurt
  • ½ cup Avocado, diced
  • ¼ cup Yellow Corn kernals
  • 2 tablespoons fresh Cilantro, chopped
  • 1 tablespoon Mayonnaise
  • 2 teaspoons Lime juice
  • 1/2 tsp Garlic powder
  • 1/2 tsp TAJÍN®
  • 1/2 tsp Black Pepper

PREPARATION:

For 4 Servings

1. In a large bowl, put in Chicken, Corn, Avocado, and Cilantro. Mix to distribute evenly.

2. Add Yogurt, Mayo, Lime Juice and Spices. Mix until well incorporated and well coated.

3. Serve by making sandwiches on whole wheat bread and cutting into shapes for kids lunch boxes. Pair with cubed Mango and Pineapple sprinkled with TAJÍN®.

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Tajín Broccoli Hummus

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Tajín Broccoli Hummus

Chef Claudia Sandoval - Broccoli Hummus

INGREDIENTS:

  • 4 cups raw Broccoli florets, washed and trimmed
  • 1 15oz. can Chick Peas
  • ¼ cup packed Cilantro leaves
  • 2 Garlic cloves, peeled
  • 1 medium Lemon, juice and zest
  • 4-6 tablespoons Tahini
  • 4-6 tablespoons Olive oil, plus more for drizzling
  • 1 teaspoon TAJÍN®, plus more for sprinkling salt

PREPARATION:

For 6-8 servings

1. Set a vegetable steamer on medium-high heat and add enough water to cover the bottom of the pan. Add broccoli florets to basket. Steam for 6-8 minutes or until fork tender. Remove broccoli from steamer and place into a food processor.

2. Add the chickpeas, cilantro, garlic, lemon zest and juice, tahini paste, olive oil, and TAJÍN®. Pulse 4-6 times to break up larger items and then blend together until well combined and smooth. Check for salt and season to taste.

3. To serve, place hummus in a serving dish and drizzle more olive oil and sprinkle with an additional helping of TAJÍN®!

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Tajín Avocado Ice Cream

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Tajín Avocado Ice Cream

INGREDIENTS:

avocado ice cream
  • 2 large avocados, pitted
  • 1 can of full fat coconut milk
  • 1/3 cup granulated sugar
  • 1 tablespoons lemon juice
  • 1 tsp lemon zest
  • 2 tsp. TAJÍN® seasoning, plus more for sprinkling

PREPARATION:

For 4 Servings

1. Take a spoon and remove the flesh from the avocado skins. Place the flesh into a blender along with all of the can of coconut milk (include cream). Add the granulated sugar and lemon juice to the blender.

2. Blend until smooth. Using a rubber spatula remove the contents and place into a large bowl. Fold in lemon zest and TAJÍN® seasoning. Making sure to incorporate well.

3. Place mixture into an ice cream maker. Allow to freeze according to the manufacturer’s instructions.

4. Remove from ice cream maker and serve or store in refrigerator for later use.

5. When serving, dust with an additional sprinkling of TAJÍN® Seasoning

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Tajín Deviled Eggs

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Tajín Deviled Eggs

INGREDIENTS:

  • 12 large boiled eggs
  • 4 tablespoons Mayonnaise
  • 1 teaspoon Mustard whole grain
  • 1 tablespoon Scallion, thinly sliced
  • 1 tablespoon Lime juice
  • 1 tablespoon Cilantro, chopped
  • ½ teaspoon TAJÍN®

PREPARATION:

For 24 servings

1. Peel eggs carefully and slice down the middle using one intentional slice with a clean sharp knife. Remove yolks and set in a separate bowl. Place egg white halves on a plastic lined cookie sheet to prevent sticking and damage to whites.

2. Prepare filling by adding Yolks, Mayonnaise, Mustard, TAJÍN® and Lime juice to a bowl and mixing until incorporated. Put filling in a piping bag fitted with a star tip. Refrigerate for 30 minutes.

3. Fill each egg half with Filling and Garnish with Cilantro, Scallions and an additional sprinkle of TAJÍN®.

Find More Recipes at Tajin.com

 

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Tajín Cauliflower Ceviche

Tajín Cauliflower Ceviche

Chef Claudia Sandoval - Tajin-25.jpg

INGREDIENTS:

  • 1 Cauliflower head, cut into florets
  • 4 Roma tomatoes, seeds removed, diced
  • 1 large Cucumber, peeled, diced
  • ½ cup Red onion, minced
  • ½ cup Cilantro, chopped
  • ½ cup Fresh Lime juice
  • ¼ cup Fresh Orange juice
  • 1 tablespoons TAJÍN®
  • 2 Avocados salt

PREPARATION:

For 4-6 servings

1. Fill a large stock-pot with hot water and add salt. Set stock-pot on high heat until a rolling boil is achieved. Add Cauliflower Florets and boil for 3-4 minutes until fork tender. Strain and allow to cool completely.

2. Dice cauliflower florets into small bite size pieces or desired size. Place cauliflower into a large bowl and add both lime and orange juice. Season with TAJÍN® and salt to taste.

3. Fold in Tomatoes, Cucumber, Onion, and Cilantro. Mix until thoroughly incorporated.

4. Cover bowl with plastic wrap and place in refrigerator for 30 minutes.

5. Serve with tostadas, saltine crackers, and garnish with avocado slices.

http://www.tajin.com/recipes/cauliflower_Ceviche

Tajín Honey Glazed Wings

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Tajín Honey Glazed Wings

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INGREDIENTS:

  • For the Chicken Wings:
  • 2 lbs. Chicken Wings, trimmed
  • 1 tablespoon Vegetable oil
  • 1 teaspoon TAJÍN®
  • ¼ teaspoon Black Pepper

    For the Glaze:
  • ¼ cup Honey
  • 3 tablespoons Lime juice
  • ½ tsp. TAJÍN® 

    For the Garnish:
  • 2 tablespoons Cilantro Leaves
  • 1 Scallion, sliced thinly

PREPARATION:

For 16 servings

Preheat broiler on HIGH

  1. In a large bowl, toss chicken wings with vegetable oil and season with Tajín and black pepper. Place on a baking sheet and Broil with the rack about 5 inches away from the broiler. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Flip the wings over and broil the other side until crisp and golden brown, about 8 minutes.
  2. Meanwhile, in a large bowl, whisk together the glaze ingredients until smooth.
  3. Check wings for doneness and remove from oven when cooked through.
  4. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has crispy charred spots, about 1 to 3 minutes. Watch carefully.
  5. To plate, place wings in a serving platter and sprinkle the scallion greens and cilantro on top of the wings. Serve while warm.

http://www.tajin.com/recipes/honeyglazed_Chicken_Wings

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Tajín Watermelon Stacks

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Tajín Watermelon Stacks

Chef Claudia Sandoval - Tajin-11.jpg

INGREDIENTS:

  • 1 mini Seedless Watermelon, sliced into 8 ½ inch slices
  • 4 oranges, cut into 8 ¼” slices
  • 1 cucumber, cut into 16 1/8” slices
  • 3 cups Arugula
  • ¼ cup olive oil

    For the Vinaigrettte:
  • ½ cup Orange juice
  • ¼ cup Champagne vinegar
  • 6 Mint leaves, minced
  • 1 tsp. sugar granulated
  • 1 tblsp. TAJÍN®

PREPARATION:

  1. In a bowl, place all vinaigrette ingredients and whisk together.
  2. Using a 2” ring cutter, cut watermelon slices into 24 rounds. Place all slices into a gallon size zip bag and incorporate vinaigrette and allow to marinade in a refrigerator for 15-20 minutes.
  3. Remove watermelon rounds from bag and pour out marinade into a large bowl. Whisk in ¼ cup of oil. Add arugula and toss to coat in vinaigrette.
  4. Create stacks by layering stack with one layer of watermelon, one orange slice, two cucumber slices, and arugula.

http://www.tajin.com/recipes/watermelon_Stacks

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Tajín Fruit Pizza

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Tajín Fruit Pizza

INGREDIENTS:

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  • For Pizza Dough:
  • 1 pound Pizza Dough (store bought)
  • 1 Egg
  • 2 tablespoons Granulated Sugar
  • all purpose flour for dusting

    For Yogurt Sauce:
  • 1 cup Greek Yogurt - plain
  • 3 oz. Cream Cheese
  • 4 tablespoons Powdered Sugar

    For Glaze:
  • 3 tablespoons Apricot Jam
  • 1 teaspoon Water, warm
  • 1 teaspoon TAJÍN® Seasoning

    For Topping:
  • Assorted fruit, for topping

PREPARATION:

For 6-8 servings

Preheat oven to 425ºF.

  1. On a floured surface, roll out pizza dough to an 10-inch round. Transfer dough to a parchment-lined baking sheet. In a small bowl, whisk egg and brush pizza dough with egg. Sprinkle with granulated sugar. Bake until lightly golden, about 12-15 minutes or based on your packaged instructions.
  2. Meanwhile, using a stand or hand mixer, beat yogurt, cream cheese, and powdered sugar on low until incorporated. Increase speed on mixer to high and whisk until aerated and whipped.
  3. In a separate bowl whisk together apricot glaze and microwave for 15 seconds on high. Remove carefully and set aside to cool. When cool whisk in TAJÍN® seasoning.
  4. Remove pizza dough from oven and cool.
  5. To assemble, add yogurt cream cheese whipping to pizza dough leaving a ½ inch edge. Add sliced fruit to your liking. Glaze fruit with Apricot TAJÍN® glaze to make shiny and delicious. Sprinkle with extra TAJÍN® for extra kick. Slice and serve!

http://www.tajin.com/recipes/fruit_Pizza

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Tajin Grilled Skewers

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Tajin Grilled Skewers

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Marinated Beef and Veggie

by Chef Claudia Sandoval

INGREDIENTS:

  • For the Marinade:
  • 2 oranges, juiced (1 cup)
  • ¼ cup yellow onion, minced
  • 2 garlic cloves, minced
  • ¼ cup grapeseed oil
  • 2 tablespoons TAJÍN® 

    For the Skewers:
  • 1 ½ lb. Boneless Beef Sirloin, cut into 1½” cubes
  • ½ lb. heirloom grape tomatoes
  • 2 zucchini, cut into 1” half moons
  • 1 corn, cut into 1” rounds
  • 12-20 metal or bamboo skewers
  • 2 tblsp. TAJÍN® seasoning

PREPARATION:

For 6 servings

Preheat outdoor grill or grill pan to Medium-High heat.

  1. In a large zip lock plastic bag, combine the marinade ingredients and sirloin cubes. Seal with little air left in bag and toss gently to coat. Refrigerate for at least 1 hour or overnight, turning occasionally.
  2. Thread beef onto six metal or soaked wooden skewers. Discard marinade. Thread Veggies onto six metal or soaked wooden skewers. Sprinkle all with TAJÍN® generously.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack or grill pan. Do not saturate paper towel with too much oil.
  4. Grill steak and veggie skewers over medium-hot heat for 8-10 minutes or until beef reaches desired doneness. Use a thermometer to check beef temperature: 130° for medium rare, 145° for medium, 160° for well-done.
  5. Remove skewers from grill and allow beef skewers to rest for 2-5 minutes.

http://www.tajin.com/recipes/marinatedBeef%20_VeggieSkewers

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