Aguja pronounced AH-WOO-HAH in Spanish

A recipe rooted in tradition, paired with bold new flavor. My mom‘s Pan de Aguja(Needle Bread) brings warmth and nostalgia, while my Lindita’s baked penne with chorizo delivers rich, cheesy comfort with a kick. Together, they’re more than a meal—they’re a story of family, flavor, and passion.

Pan de Aguja It’s a soft, lightly sweet bread. 

Ingredients

• 4 cups all purpose flour
• 2 1/4 teaspoon active dry yeast (one packet)
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 cup warm milk
• 1/2 cup warm water
• 2 eggs
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract

Instructions

1.  Activate the yeast: in a small bowl combine the warm milk, warm water, 1 tablespoon sugar and yeast, stir gently. Let sit for 5 to 10 minutes until foamy.

1. Let’s make the dough: In a large bowl mix flour, remaining sugar, and salt. Add eggs, vanilla, and yeast mixture. Mix until combined. Add softened butter and knead 8 to 10 minutes until smooth and elastic. 

1. Place dough in a greased bowl, cover, and let rise 1 to 1 ½  hours until doubled in size.

1. Divide dough into 10 to 12 equal pieces. Shape into oval rolls, and place on a baking sheet.

1. Using a fork, poke each roll 3 - 4 times. 

1. Brush with egg wash (1 egg +1 tablespoon milk). Bake at 350°F for 18 to 24 minutes until golden brown.

For the ultimate finish, brush with melted butter after baking.

**For a sweet dessert, sprinkle with cinnamon and sugar** 

Perfect with coffee or hot chocolate😋

Lindita’s Baked Penne with Chorizo 

Ingredients

• 1 pound penne, pasta noodles
• 1 teaspoon olive oil oil
• 1 pound ground chorizo
• 2 15oz cans of tomato sauce
• 1oz package of Lindita’s Mild Salsa Mix
• 1 yellow onion, chopped
• 2 minced garlic cloves
• 15 ounces Oaxaca Queso (cheese), freshly shredded
• ½ cup crumbled Cotija Queso (Mexican Parmesan Cheese) 
• 1 teaspoon dried Mexican oregano
•  pinch of salt and pepper 

Instructions

Preheat oven to 350°F

Cook pasta according to its directions. Strain pasta, set aside. 

While pasta is cooking… 

In a medium mixing bowl, add tomato sauce and Lindita’s Salsa Mixes. Stir well. Set aside.

In a large pot or Dutch Oven, add oil and heat for 30 seconds over medium heat. Add chorizo and cook for 8 to 10 minutes. Break the meat apart with a spatula or spoon. Sauté until cooked through. Slide chorizo to the side of the pot, add chopped onion and minced garlic. Cook for 3 more minutes while sautéing. Add tomato sauce, half of the shredded Oaxaca Queso and pasta; mix to combine the ingredients.

Add the mixture to a greased 9 x13 casserole baking dish, then top with the remaining Oaxaca Queso and Cotija Queso and sprinkle with a bid of dried oregano.

Place chorizo penne in the oven and cook for 20 minutes. If you’d like a golden top, switch the oven to boil, and broil for up to 3 minutes. Watch closely so the cheese won’t burn. Carefully remove.

Serve with Pan de Aguja, side salad and your favorite 🍷

Will serve up to 6 hungry jumping beans….