Tuesday, April 28, 2015

Um...An Invention. :)

The other day I was not sure what I would fix. I had thawed some chorizo (mexican sausage). I couldn't fix it with scrambled eggs, because Mama is allergic to eggs. We didn't have enough tortillas to use those...so I'd have to fix a meal that wouldn't necessarily be Mexican with a Mexican meat! Here's what I came up with:
First, combine in a large bowl and stir together with fingers:
4 cups gluten free all-purpose flour:
   -1 cup white rice flour
   -1 cup brown rice flour
   -1/4 cup sorghum flour
   -1/4 cup potato starch
   -1/2 cup fine-ground cornmeal
   -1 cup cornstarch

3 tablespoons fine white sugar

approx. 2 tablespoons instant dry yeast (might be more, might be less, but 2 tablespoons are about right)

1 teaspoon iodized salt

1 tablespoon baking powder

1  teaspoon xanthan gum or guar gum

Form a well in the center of the flour, then pour into the hollow:
4 tablespoons applesauce

1/4-1/2 cup corn or extra virgin olive oil (start with the smallest amount first, then add a couple more tablespoons later if needed)

2 tablespoons egg-free mayonnaise (JOY brand, or Smart Balance, or other) 

approx. 1 cup very warm water (add more if needed)

Stir together gently with fingers, pushing flour from around the sides and covering liquid with it, then very gently kneading and stirring only with fingers until all is mixed. Make sure that dough is soft and pliable. Gather into a neat ball. Gluten free yeast dough will act fairly much like the wheat if it is made correctly.
On a large surface, sprinkle tapioca or corn starch over it. Then turn dough onto floured surface. Thoroughly dust a rolling pin with corn starch, also covering your hands with flour, then, sprinkling some corn starch over the dough ball and roll out to 1/2-inch thick.
Now, you will need about 2-3 pounds chorizo for this. Taking small chunks at a time, gently spread out a 1/4-inch thick layer of meat over the entirety of the dough, leaving a 1/4-inch space from the edge of the dough. Rubbing your hands in the flour that's sprinkled on the table, gently roll long edge of dough, treating it the same as a jelly roll.
When it is entirely rolled up, slice dough with a very sharp knife into 1/2-inch wide rounds. Then cut each round into quarters, then roll each quarter into balls. 
In a large, deep cast iron skillet, heat 2 cups corn oil. When oil is very hot, fry each batch of chorizo pastries until meat is done and pastry is deep golden. Serve as an appetizer, main dish or snack!
Sorry, I couldn't find any pictures that looked like my interesting pastry!

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