Guatemalanchallah Recipes
GUATEMALAN CHILAQUILAS
A delicious tortilla dish, easy and cheap to prepare. You can also prepare a green sauce to go with it.
Provided by Maria Pereira
Categories Main Dish Recipes Sandwich Recipes
Time 29m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 29.3 g, Cholesterol 80.4 mg, Fat 19.6 g, Fiber 4 g, Protein 12.3 g, SaturatedFat 4.6 g, Sodium 123.4 mg, Sugar 2.2 g
BEST PULL-APART JEWISH CHALLAH RECIPE BY TASTY
Here's what you need: unbleached all-purpose flour, water, active dry yeast, egg, egg, granulated sugar, kosher salt, vegetable oil, sesame seed
Provided by Dora Delman
Yield 6 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 376 calories, Carbohydrate 66 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 12 grams
BAKED CHALLAH FRENCH TOAST
French toast done a little differently. Today we are going to prep the night before and have it ready in the morning for French toast. This is a nice sweet American breakfast or French dessert during a get-together. Either way, kids love it. Serve warm with powdered sugar and maple syrup and a tall glass of orange juice and enjoy!
Provided by Corey Field
Categories Breakfast and Brunch French Toast Recipes
Time 8h50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 524.7 calories, Carbohydrate 67.4 g, Cholesterol 223.8 mg, Fat 21.1 g, Fiber 2.5 g, Protein 16 g, SaturatedFat 10.6 g, Sodium 979.7 mg, Sugar 27.3 g
MANTEQUILLA DE AJO CASERA (GUATEMALAN HOMEMADE GARLIC BUTTER)
This is a simple recipe that I translated from a Guatemalan food site. I like the addition of the lemon juice. Enjoy!
Provided by Nif_H
Categories Guatemalan
Time 5m
Yield 1/2 pound
Number Of Ingredients 5
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.
Nutrition Facts : Calories 3314.2, Fat 368.5, SaturatedFat 233.2, Cholesterol 976.1, Sodium 57.7, Carbohydrate 13.7, Fiber 0.9, Sugar 1.2, Protein 6.3
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