Flour-Dusted Sandwich Buns with Fillings from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela

Ingredients

• 1 tablespoon sugar
• 1⅓ cups warm water
• ⅓ ounce compressed fresh yeast (about half of a 0.6-ounce cake), or 2 teaspoons dry yeast
• 3 Pickled jalapeño chiles, seeded and sliced
• 1 medium-sized ripe tomato, sliced
• ½ small white onion, thinly sliced
• 4 ounces queso fresco, well drained, crumbled
• 4 ounces Spanish-style chorizo, chopped, or Chile-Spiced Pork Sausage, removed from casings and crumbled (about 1 cup), cooked
• 1 tablespoon vegetable shortening, at room temperature
• 1 teaspoon salt
• About 4 cups unbleached all-purpose flour (1 pound), plus about 1 cup more for kneading and dusting