8 BEST MEXICAN BREADS
Have your own fiesta with these Mexican breads! From tortillas to bolillos to cornbread, these breads pair perfectly with any Mexican feast.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 8
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican bread in 30 minutes or less!
Nutrition Facts :
MEXICAN CORNBREAD
I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. -Sandy Gaulitz, Spring, Texas
Provided by Taste of Home
Time 1h
Yield 24 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 229mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
CONCHAS (MEXICAN SWEET BREAD)
I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!
Provided by MelissaAmador
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
- Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
- Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
- When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 58.9 g, Cholesterol 52.4 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 8.8 g, Sodium 303.1 mg, Sugar 18.6 g
MEXICAN BREAD
Chopped green chilies and flakes of red pepper provide flecks of color in every slice of this large loaf. Slightly spicy with ground cumin, it's great for sandwiches or as an accompaniment to mild soups.
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions; (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CAPIROTADA (MEXICAN BREAD PUDDING)
Capirotada is a seasonal dish eaten for Lent or Cuaresma, a time of the year when many Mexican households whip up meatless meals on Fridays. This cinnamon-scented bread pudding is a balance of textures, and sweet and slightly savory flavors. Its array of garnishes vary, and families debate which ingredients should make the cut and which should be forgotten. In Zacatecas, Mexico, onion is an unexpected ingredient that ties together the piloncillo and cheese. This dish can be made traditional or plant-based by selecting dairy-based or vegan butter and cheese. The key ingredient is a stale or lightly toasted baguette, birote or bolillo, which absorbs sweet piloncillo syrup melded with melted cheese, and holds up your chosen ingredients.
Provided by Jocelyn Ramirez
Categories casseroles
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Add the apple, onion, piloncillo, cinnamon, cloves, salt and 1 whole peeled banana to a medium pot. Depending on what type of bread you are using, add 6 cups water (if using bolillos or birotes) or 7 cups (if using a dense baguette) to the pot. Cover and bring to a boil, then turn to medium-low to simmer for 15 minutes, until the piloncillo has dissolved and the liquid becomes fragrant. Turn off the heat and let steep for 5 minutes.
- Pour the liquid through a strainer or colander, reserving the liquid and discarding the solids. Thinly slice the remaining 2 bananas and set aside.
- Grease a 9-by-13-inch baking dish with the butter, and line the bottom of the dish with a half of the bread cubes. (You'll need enough to cover the bottom of the dish in one layer.) Layer on half the sliced bananas, raisins, almonds and cheese. Ladle half of the liquid over the first layer until completely coated.
- Add another layer with the remaining bread, banana, raisins, almonds and cheese, then use the remaining liquid to coat the top layer. Gently press down on the bread to make sure it fully absorbs the liquid.
- Cover the baking dish with aluminum foil and allow the capirotada to sit in the refrigerator for at least 1 hour so the bread fully absorbs most of the liquid.
- Heat oven to 350 degrees. Add the capirotada, still covered with foil, and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top layer lightly browns.
- Remove from the oven and let the capirotada rest for 20 minutes before serving so it fully sets. Serve with more almond slices.
MEXICAN-STYLE GARLIC BREAD
Twist on traditional garlic bread. Great on the grill but it wont be as crunchy as in the oven under the broiler.
Provided by LAURIE
Categories Breads
Time 30m
Yield 2 half loaves
Number Of Ingredients 9
Steps:
- Split bread lengthwise in half.
- Combine cheese, mayonnaise, onions, dash of garlic powder and olives in a bowl.
- Add desired amount of jalapeños, mix well.
- Spread mixture on each half of bread.
- Drizzle with melted butter.
- Place on baking sheet or heavy duty foil.
- Bake at 350°F for 15-20 minutes until bubbly, or on grill until bubbly.
- If in oven change to broil and broil for 5 minutes until light brown.
Nutrition Facts : Calories 1479.7, Fat 129.5, SaturatedFat 60.1, Cholesterol 285.4, Sodium 2604, Carbohydrate 36, Fiber 2.4, Sugar 9.3, Protein 48.1
BIROTES SALADOS (MEXICAN SOURDOUGH BREAD)
Birotes Salados are crusty delicious Mexican breads with a fascinating history that dates back to Napoleon and a unique sourdough starter fed with beer, lime juice, egg and more. Make the bread for healthy snacking and sandwiches of any sort, or go all out and use the birotes for traditional Guadalajaran drowned sandwiches (tortas ahogadas) which are filled with refried beans, fried pork (carnitas), and pickled onions and then soaked in a couple of salsas.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Yield 5 birotes
Number Of Ingredients 14
Steps:
- Starter Build
- Mix the ingredients for the birote sourdough starter 3-4 hours before you plan to mix your dough. If you need a longer build time, use less starter and replace with more flour and water (e.g. 40 grams sourdough starter, 30 grams water and 30 grams additional flour).
- Cover and let the starter ripen somewhere warm until it is at least doubled in size.
- Final Dough Mixing
- Combine all the dough ingredients in a large bowl, including the ripe sourdough starter, and mix until everything is well incorporated, then cover.
- Over the next hour, do three sets of stretching and folding of the dough with 20-minute rests in between. After just the first round, the dough should feel cohesive with almost nothing coming off on your hands. If it's somehow very wet still and not holding together, add a 30g (1/4 cup) more flour.
- When the dough has almost doubled in size, scrape it out onto a well floured work surface.
- Shaping
- Divide the dough into five (237g) or six (197g) pieces, and roll each piece into a ball.
- Let the dough briefly rest while you flour your linen couche or tea towel where the dough will proof.
- Flip over a dough ball and pinch it into an oval, then roll it into a tapered tube. If it still feels loose, stitch the tube tighter and then re-roll it. You can see a short video of this below.
- Place the shaped dough seam-side up on the couch and fold the linen a bit to give the dough side support. Repeat with all the dough pieces and then cover with the couche or another tea towel.
- Final Proof and Baking
- Let the dough proof for about one hour while you prep your oven.
- Put a stone, steel, or baking sheet on your oven's middle shelf. If you have a large roasting pan, plan to use it over your dough and stone for steam. If not, put an aluminum pan with a pinhole poked into it on the oven shelf under the stone. This creates a drip system for steam. When making the pinhole, test over your sink that water drips through it about 1-2 drops a second.
- Preheat your oven set-up to 500°F for 30 minutes.
- Place a sheet of parchment paper on an upside down or rimless baking sheet.
- When oven preheat and final proof are complete, boil a cup of water in the microwave if you're doing the drip pan.
- Flip the birotes onto the parchment paper and score them down the center and at a slight ~60° angle (as opposed to 90°).
- Slide the parchment sheet onto your hot stone. Immediately pour the cup of boiling water onto the aluminum pan below or place the inverted roasting pan over your dough, and close the oven door to trap the steam.
- Bake for 10 minutes at 500°F (with the roasting pan over the dough if using).
- Turn the oven temperature down to 475°F (remove the roasting pan) and bake another 10 minutes. Rotate the baguettes if needed to get even browning.
- Turn off the oven and prop open the door with a wooden spoon for an additional 10 minutes.
- The birotes can be left out for 1-2 days, after which it's best to wrap them to keep them from hardening and toast them before eating to re-crisp the crust. You can also wrap and then bag them to freeze as soon as they've cooled completely. Defrosting info can be found here.
MEXICAN FRY BREAD (MEXICAN FRIED GORDITAS)
This is a Mexican Chef's recipe that is a quick and fabulous alternative for purchased tortillas or shells. Well worth the effort
Provided by Cook4_6
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well.
- Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
- Roll dough into a ball; place into a plastic bag.
- Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
- In a cast iron skillet, heat oil to 375 degrees F.
- Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
- Use a slotted spoon to remove rounds from skillet; drain on paper towel.
- Fill with prepared fillings as desired.
CAPIROTADA
Capirotada is a classic Mexican bread pudding served during Lent. This version combines raisins, nuts, coconut, and bananas in a sweet custard.
Provided by Josef Centeno
Yield Serves 12
Number Of Ingredients 17
Steps:
- Heat the oven to 350° F.
- Put the piloncillo and water in a saucepan over medium heat, and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside.
- In a large bowl, mix together the torn bread, raisins, peanuts, and coconut. Gently mix in the queso fresco and bananas.
- In another large bowl, whisk together the piloncillo syrup, cream, milk, eggs, granulated sugar, brown sugar, cinnamon, cloves, and salt until thoroughly mixed.
- Put the torn bread mixture into a deep 9" x 13" baking dish. Pour the cream mixture over the bread mixture. Cover with foil and bake for 40 minutes. Remove the foil and bake, uncovered, until the bread pudding is golden brown, an additional 25 minutes.
- Serve immediately with whipped cream, if desired. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in a 325° F oven.
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