Hello, and happy day after Cinco de Mayo! Sorry for yelling, I realize some of us might of had a few too many tequila shots last night. However, I do hope you all had some fine Mexican food, whether it be tacos, margaritas, piña coladas. I made tacos and these wonderful conchas.

I’m not sure many of you might be familiar, with these. I’ve never seen them here in miami, it’s actually been well over 15 years I think since I’ve had these. They are a Mexican sweet bread, I remember having these as a child, when I would go visit my family in Matamoros, Mexico, I know the name sounds horrible, kind of like death. But I assure you it was a great time had by all. I mean there was no running water really and well when you showered you had to heat up water and put it in a bucket. Oh and air conditioning was the breeze coming in from the open patio door… like I said good times.

I found this recipe at Pati’s Mexican table the link will take you to the recipe. It was actually quite easy to make, just a little time consuming because you have to wait for the bread to rise a few times.

20130505-191048.jpg Once you have the dough at this stage you have to set it aside and allow it to rise, for about 2 to 8 hours. Let me be honest with you, at this point I went out and came home kind of late. So I just put it in the fridge over night and left it out the next morning and allowed it to come to room temperature.

As you can see the dough has risen quite a bit. So don’t panic if it doesn’t rise in two hours, you could always do what I did and leave it over night.

The recipe makes two toppings, we have regular and chocolate. I have always been a fan of the regular, but I figured chocolate wouldn’t be such a bad idea either.

Once you’ve portioned out your dough your going to make the topping into flat disks, like the photo above and lay it gently on top of the dough.

They should look like this when they are done. I failed to mention that concha basically means conch shell. So you want to make a pretty design on top, resembling a conch shell. Once you’ve done this your going to set it aside for another 2 hours before baking. I know it’s quite the process, but it is so worth it and I mean with all this waiting you could totally make yourself a margarita or two. Just sit back and relax, it’s the right thing to do. Your patience will pay off, grasshopper.

Ok so bake these suckers for 20 to 24 minutes at 350 degrees, and you will have this wonderful treat. I love eating this with a nice cup of coffee. But as a child I loved having this with a nice mug of hot chocolate. I have nothing but fond memories, traveling from Houston to Mexico by van with my cousins. We still talk about the good times, and to be honest I don’t know how our parents put up with a van full of yelling children. Not to mention there was no GPS, we were going off of a map and they actually trusted us to read it. I hope you will try these Conchas from Pati’s Mexican Table or at least go to a Mexican bakery and give them a try. I guarantee you will not be disappointed. Enjoy!


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