Green Chile Chorizo Bread
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
1 package active dry yeast
2 T sugar
2½ t kosher salt, divided
4 c all-purpose flour, plus more for surface
1 large russet potato, unpeeled, cut into ½” pieces
3 T vegetable oil, divided
1 pound chorizo, cooked and blotted dry
1 lb chopped Anaheim green chilies, drained
8 oz cheddar, grated (about 2 cups)
1½ c thinly sliced scallions
Your favorite butter for topping
Combine yeast, 2 Tbsp. sugar, 2 tsp. salt, and 2 cups very warm (but not hot) water in a large bowl, whisking to dissolve. Let sit until foamy, about 5 minutes. Add 4 cups flour and mix with a wooden spoon until dough comes together in a shaggy ball with only a few dry spots of flour remaining. Cover with plastic wrap and let sit in a warm place until doubled in size, 50–70 minutes.
Meanwhile, preheat oven to 400°. Toss potato with 1 Tbsp. vegetable oil and remaining ½ tsp. salt on a rimmed baking sheet and roast, tossing once, until potato is golden brown and soft, 15–20 minutes; let cool and then mix in bowl with chorizo mixture.
While potato is roasting, cook chorizo in a frying pan until fat is rendered and chorizo is a touch crisp. Save grease to brush on dough rounds. Place chorizo in a large bowl and mix in drained chilies, grated cheese, scallions and roasted potato.
Once dough has doubled in size, gently punch down and transfer to a generously floured surface. Knead, adding more flour a tablespoonful at a time if dough is very sticky, until smooth (dough should be very soft, pliable, and slightly sticky).
Divide dough in half. Flour surface generously. Cover 1 piece of dough with plastic so that it doesn’t dry out. Roll out the other piece of dough, adding more flour as needed to prevent sticking, to a 13″ round about ¼” thick. Sprinkle with half of chorizo/chile mixture.
Roll up dough like a jelly roll. Pinch together seam and each end to seal, then gently squeeze and press from the center toward the ends to elongate the roll slightly and even out thickness.
Starting from one end, coil roll (like a rope) to form a large spiral. Gently flatten spiral with your hand to form a 9″ circle, sprinkling with lightly with more flour to prevent sticking if needed. Cover and repeat with remaining dough.
Heat a 10″ cast-iron skillet over medium. Add 1 Tbsp. vegetable oil, swirling to coat. Carefully place 1 spiral of dough in hot skillet (keep remaining spiral covered) and brush with soy glaze. Cover pan with a lid and cook until underside of bread is golden brown, 5–10 minutes. Check carefully as mine got crisp quite fast. I flipped this on to a plate and then placed it back in pan. This was easier than using two spatulas. Brush top with reserved chorizo oil.
Transfer skillet to 400 degree oven and cook, uncovered, until top is golden brown, 15–18 minutes (tent with foil if top gets too dark). Transfer to a wire rack and let cool about 15 minutes. Repeat with remaining round of dough. Slather with your favorite choice of butter and dive in!
Adapted from thisishowicook.blogspot.com