Guatemalanchallah Recipes

GUATEMALAN CHILAQUILAS

Steps:

• Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
• Fold corn tortillas in half and fill them with the tomato and red onion paste.
• Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
• Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

BEST PULL-APART JEWISH CHALLAH RECIPE BY TASTY

Steps:

• Dissolve active dry yeast in warm water. Add 1 tsp sugar and stir, activating yeast - the yeast should foam. (This should take 5 to 10 minutes).
• In a stand mixer, mix one egg, sugar, oil, and salt together. To this, add two cups of flour and mix.
• Add activated yeast to flour and mix well. Then, add the remaining flour until dough forms and is kneadable.
• On a clean surface, very lightly sprinkle flour and knead dough. Let stand on the counter for one hour and then punch down to deflate. Shape into a ball.
• Next, place dough in a bowl and cover with plastic wrap. Refrigerate overnight or for at least 10 hours.
• The next day, preheat the oven to 350°F. Punch down dough and knead for an additional. 5 minutes. Form into a ball and cut this into 3 equal pieces.
• Roll out the pieces into strands and let rest for 5 minutes. Then, roll out a second time - strands should have become a little more elastic at this point.
• Braid into a loose challah, being careful not to braid too tightly as the dough will rise again once down.
• Now, allow dough to rise for another 30 minutes until doubled in size. To test, gently poke a finger into the dough - if it's ready, this should leave a dent that slowly bounces back.
• Once ready, whisk room temperature egg until homogenized to create an egg wash. Use a pastry brush to apply this onto the entire top of the challah. If desired, add sesame seeds at this step (optional).
• Place challah on a baking sheet and bake for 30 minutes or until light golden brown.
• Remove from the oven, let rest, and serve.
• Enjoy!

BAKED CHALLAH FRENCH TOAST

Steps:

• Butter a 9x13-inch baking dish. Place challah in the dish.
• Mix 1/4 cup sugar with cinnamon; set aside.
• Mix milk, eggs, remaining 1/2 cup sugar, vanilla, and salt together in a bowl. Pour over bread and place butter pieces on top. Sprinkle cinnamon-sugar over the top. Cover with foil and place in the refrigerator, 8 hours to overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Bake French toast, uncovered, in the preheated oven until golden brown, 30 to 45 minutes. Remove from the oven and serve warm.

MANTEQUILLA DE AJO CASERA (GUATEMALAN HOMEMADE GARLIC BUTTER)

Steps:

• Mix the ingredients in a bowl using a wooden spoon.
• When well mixed, place on aluminum foil and form into a circle. Refrigerate and use as desired.