Ingredients

White Bread Dough

• 5 1/2 cups regular white flour
• 2 cups water
• 2 tablespoons sugar
• 2 tablespoons dry milk powder
• 3 Tbsp. lard
• 2 tsp. salt
• 3 teaspoons yeast

Filling

• 1/2 lb .Chorizo
• 1/2 lb bulk sausage meat
• 1 cup Guanajuato, Salsa Rojo (see recipe below)
• 1 medium yellow onion, chopped
• 1 stalk celery, chopped
• 1red bell pepper, seeded and cut into thin julienne
• 1 zucchini, cut julienne
• 1/4 cup fresh cilantro, chopped

Guanajuato Salsa Rojo

• 5 dried Ancho chilies, cleaned of seeds and soaked in 1 cup boiling water
• 1 dried Pequin (or other hot chili) chili, crumbled
• 3 large tomatoes, seeded and chopped
• 1 onion, coarsely chopped
• 6 cloves garlic, minced
• 1/4 cup vegetable oil
• 1/4 cup fresh cilantro, chopped
• 3 Tbsp. sugar
• 2 limes, juice
• 1/2 tsp ground black pepper
• Salt to taste

Instructions

1. Mix the white bread dough dry ingredients in a food processor and add the water slowly. Process for a minute. Place into greased rising bowl and let rise till double in bulk and punch down. Cut in half to form two loafs.
2. For the salsa, drain the soaked Ancho chilies. Put all ingredients in a blender; blend until smooth. Place in sauté pan and simmer for about 10 minutes or until it is thick. Keep refrigerated. Yields: about 2 cups
3. Gently sauté the Chorizo and the sausage in a heavy skillet, breaking it apart into very small pieces as you do. Only cook for a few minutes. The sausage should still be slightly pink. Drain of all fat and set aside to cool.
4. Divide bread dough in half and complete the following for each one. Roll out into a rectangle about 1/2 inch thick on a lightly floured surface. The rectangle should be between 6 and 8 inches wide and 12 to 14 inches long. Spread the dough evenly with half the salsa, leaving a 1 inch border all around the edge of the dough uncovered. When the meats have cooled scatter half of them over the salsa. Now, at the long edge of the dough nearest you, make a line using half of the chopped onion and next to it a line of the chopped celery, a line of the red pepper and next to that the zucchini.
5. Scatter half the cilantro over all.
6. Grease and line 4 to 6 bread pans. Carefully begin rolling the dough away from yourself, jelly roll fashion. When rolled, pinch the edge and the ends to seal well. Tuck ends under.
7. Cut each dough half into 2 or 3 loaves and place in prepared pans. Paint surface with an egg wash (one egg beaten with 1 tablespoon of cold water). With a very sharp knife, make several diagonal slashes along the top of the bread.
8. Leave in a warm place until almost double in size, then put into a pre heated 350° oven for about 40 to 45 minutes or until golden brown. Remove from the oven, paint all the surfaces with melted butter, then wrap in a clean tea towel and allow to cool.

Comments:

Wonderful taste and visually appealing. When you warm this make sure and unwrap the aluminum foil or it will get soggy.