Hornito's Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the granulated sugar and active dry yeast. Stir gently and let stand 5–8 minutes until foamy.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour and salt.

Combine to form dough

Make a well in the flour, add the foamy yeast mixture, vegetable oil, and softened butter. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6–8 minutes. Dough should be slightly tacky but not sticky; add up to 1 tbsp flour if necessary.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1 to 1 1/4 hours, or until doubled in size.

Cook chorizo and aromatics

While dough is rising, heat a medium skillet over medium heat. Add the chorizo, breaking it up with a spoon. Cook 6–8 minutes until browned and cooked through. Add the finely chopped onion and continue to cook 3–4 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.

Season and cool

Stir in ground cumin, black pepper, and 1/2 tsp salt. Remove skillet from heat and let the mixture cool 8–10 minutes so it will not melt the cheese immediately when combined.

Combine cheeses and herbs

In a bowl, combine shredded monterey jack, crumbled queso fresco, chopped cilantro, and the cooled chorizo mixture. Toss gently to distribute evenly. Taste and adjust seasoning if needed.

Prep work

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats.

Portion dough

Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions (about 2.5–3 oz / 70–85 g each). Roll each portion into a ball and let rest 5 minutes to relax the gluten.

Shape Hornito

Take a dough ball and flatten it into a 4–5 inch round with your fingers or a rolling pin, leaving the edges slightly thicker. Place about 2–3 tablespoons of the filling in the center. Fold the edges up and pinch them together to form a little pouch or hornito (small horn) leaving a small opening at the top for steam; alternatively fold into a crescent or sealed bun as preferred. Repeat with remaining pieces. Place seam-side down on prepared baking sheets, spacing about 2 inches apart.

Egg wash & seeds

Whisk the large egg with 1 tsp water to make an egg wash. Brush each hornito lightly with egg wash. Sprinkle with sesame seeds if using.

Second rise

Let assembled hornitos rest at room temperature for 20–25 minutes until puffy.

Bake

Bake in the preheated oven for 14–18 minutes, rotating pans halfway, until the hornitos are golden brown and the cheese inside is bubbling.

Finish

Remove from oven and immediately brush tops with melted butter. Let cool on a wire rack for 5 minutes before serving so filling sets slightly.

Serve warm. These hornito's are excellent with salsa, pickled jalapeños, or a simple crema. Store leftovers airtight in the refrigerator up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes.