Here’s a recipe for stuffed bread with minced meat, rice, and onions in the Mexican style, along with detailed ingredients and steps:
-Ingredients:
- For the bread dough:
2 cups flour
1 teaspoon instant yeast
1 teaspoon sugar
½ teaspoon salt
¾ cup warm water
2 tablespoons vegetable oil
1 egg
- For the filling:
250 grams minced meat (lamb or beef, as preferred)
½ cup rice, washed and soaked for 30 minutes
1 large onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 large tomato, chopped
1 teaspoon cumin
1 teaspoon chili powder (optional, based on taste)
1 teaspoon paprika
½ teaspoon ground coriander
Salt and black pepper to taste
2 tablespoons vegetable oil
¼ cup chopped parsley (for garnish)
- Preparation Steps:
1. Prepare the dough:
In a large bowl, mix the flour, yeast, sugar, and salt.
In a separate bowl, combine warm water with oil and the egg. Add this mixture to the flour mixture and stir until you get a soft dough.
Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place
for about 1 hour or until doubled in size.
2. Prepare the filling:
In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and stir for an additional minute.
Add the minced meat to the skillet and cook until browned. Break the meat up with a spoon while cooking.
Add the chopped red and green peppers and the tomato, stirring until well combined.
Add cumin, chili powder (if using), paprika, ground coriander, salt, and black pepper. Cook for about 5 minutes until the vegetables are softened.
Add the rice to the mixture and stir well. Add a bit of water if necessary, cover the skillet, and let it simmer on low heat until the rice is fully cooked, about 15-20 minutes. Let the filling cool slightly before stuffing.
3. Form the stuffed bread:
Once the dough has risen, roll it out on a floured surface into a thin rectangle.
Cut the dough into small rectangles or circles, depending on the desired size.
Place a spoonful of the filling in the center of each dough piece. Fold the dough over the filling, sealing the edges to form a stuffed ball or rectangle.
Place the stuffed bread pieces on a baking tray lined with parchment paper and let them rise for another 20 minutes.
4. Baking:
Preheat the oven to 200°C (390°F).
Bake the stuffed bread in the preheated oven for 20-25 minutes, or until they turn golden and crispy.
5. Serving:
After removing the stuffed bread from the oven, allow them to cool slightly. Garnish with chopped parsley.
Serve the stuffed bread with spicy Mexican salsa or hot sauce.
-Tips:
You can add shredded cheese to the filling for extra flavor.
Be careful not to overstuff the bread to prevent the filling from leaking during baking.
If you prefer a sweeter dough, add a teaspoon of sugar to the dough mixture.
-The Result:
You'll have soft, golden bread on the outside, stuffed with a rich filling of seasoned minced meat and rice with a flavorful Mexican twist. It’s a delicious, crispy dish perfect as a snack or a main course, especially when served with a zesty salsa.
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