Panamanian Breakfast: Hojaldas with Salchichas Guisadas

I’m a big fan of three things.  Fried food, hot dogs and bread.  The joy that I felt when served a combination of all three on one of my first days in Panama was overwhelming.  Hojaldas (a thin, fluffy, fried bread) with salchichas guisadas (sausage stew) has become one of my favorite breakfast treats.  I’ve had it several times since I’ve been in Panama and last week I decided to attempt to make it myself.

Not to toot my own horn, but I’m pretty good in the kitchen.  I’m not a big fan of recipies, more of a trial and error cook but 95% of the time it works out.  I’m from the south, it’s in my blood to be good in the kitchen.  Now, what I’m not any good at is baking…so from the very begining I had a feeling that my hojaldas were not going to be ideal.

I was right.  They were heavy, not light and fluffy like the previous ones I’d had.  Kind of like a chewy, doughy, hockey puck.  I just can’t get baking/breads/pastries down for some reason.  Other then that the meal was delish.  It’s easy to make for a crowd and it’s hearty so it will definately start your day off right.  As long as your day doesn’t include an early morning workout.  Below is a receipei and some photos of the process.

Buen Provecho!Hojaldas makes 4:
2 cups flour
1 teaspoon baking powder
1 teaspoon sugar
2 teaspoons salt
1 tablespoon olive oil
1/2 cup water
Oil for deep-frying
Salchichas guisadas:
5-6 regular sausages (hot dogs or get fancy with italian sausage/spicy sausage)
1/2 red bell pepper
1 small onion
1 small tomato
70g tomato paste
some oil
salt and pepper to taste
Procedure:
Let’s start by preparing the dough for the “hojaldres”. 

In a deep bowl, combine the flour, baking powder, sugar and salt.
Then add the olive oil in the middle and a bit of the water. Do not add the water all at once, since we might end up not using the half cup completely.
We are looking for a dough that you can knead and won’t stick to your hands. So add the water gradually until you get this result.
Cover the dough with a clean towel and let rest for around an hour.
In the meantime we can already start preparing the sausage stew.
Cut the sausages into 1/2 cm slices.
Chop the onion, bell pepper and tomato into small pieces.

Heat up a bit of oil in a pan. Once hot, start by cooking the veggies (onion, bell pepper and tomato). Mix them until the onion becomes a bit golden color. Add the sausage slices and cook for 2 more minutes combining well.
Finally add the tomato paste and a bit of water to create a sauce. Season with some salt and pepper and let cook until the sauce has unified and become not too liquid.
Back to the “hojaldres”…
Dough should be good to use by now. Divide the dough into 4 equal parts.
Knead each section into a flat, round shape. Something similar to a mini pizza dough.
Heat up some oil for deep-frying.
Once very hot, fry the dough round shapes. Remember to turn them at least once so both sides will get cooked.
We’re looking for a slight brown color and a bit of crunchyness.
Serve them inmediately together with the sausage stew.

Recipe compliments of http://www.food.vanevalentine.com/?p=510