Baja Bread Recipes

BAJAN SWEET BREAD (BARBADOS)

Steps:

• Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
• In a mixer cream together the brown sugar, shortening and butter.
• Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
• Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
• Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
• Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.

TACO BELL CHALUPA COPYCAT

Steps:

• To make Indian Fry Bread Mix dry ingredients together.
• Cut in shortening; then add milk.
• Shape dough into a long cylinder; cut into 8 equal parts.
• Flour hands, then work the pieces into 6" tortillas.
• Fry in oil until golden brown.
• To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.
• Combine ground beef, flour, chili powder, paprika, and salt.
• Mix well.
• Add onions and water.
• Mix again.
• In a skillet, cook beef mixture until browned.
• Stir often while cooking so no large chunks form; it should be more like a paste.
• Remove from heat and keep warm.
• Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
• Top with hot sauce or salsa if desired.

BAJA SAUCE

Steps:

• Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

BAJA-STYLE CHICKEN BOWL

Steps:

• Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
• Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

BAJA FIG BREAD

Steps:

• 1. Preheat oven to 350°.Grease 1 small (7 1/2- × 3 3/4- inch) loaf pan and line with parchment or wax paper. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, soda, cinnamon, and salt. Make a well in the center. 2. In a medium bowl, mix together the egg, orange juice, yogurt, sugar, oil, vanilla, and figs. Pour the wet ingredients into the well of the dry ingredients and stir together just to combine. Do not over mix. (The batter will be thick.) 3. Spoon the batter into the prepared pan, and level the top. Bake in preheated oven about 35 minutes, or until a tester inserted in the center comes out clean. Turn the bread out onto a wire rack. Cool at least 30 minutes. Slice and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.