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Bolillos are most often used for the Mexican sandwich known as a torta, which became popular after WWII. The torta sandwich usually contains mashed avocado, a spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and onion. There are many versions of the sandwich including
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"Layers of bread and shredded Cheddar are arranged in a baking dish, covered with a sweet cinnamon syrup and then baked slowly to golden perfection."
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"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 corn bread and it was a big hit. -Sandy Gaulitz, Spring, Texas"
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Combine flour, baking powder, and salt in a mixing bowl; cut in shortening. Stir in warm water. Place dough on a lightly floured surface. Knead and fold until smooth and satiny. Cover and let stand for 15 minutes. Form into 1 inch balls; keep covered. Roll each ball into a thin 3-inch circle. Cover
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MEXICAN BREAD PUDDING Yield: 6 Servings 1 qt Water 1 lb Brown Sugar 1 3 in stick cinnamon 1 Whole Clove 6 Slices toast, cubed (or -equivalent of leftover -pound cake) 3 Bananas or apples, sliced 1 c Raisins 1 c Peanuts, chopped 1/2 c Blanched almonds, chopped 1/2 lb Monterey Jack cheese, cubed. RE:
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A recipe for Mexican Spoon Bread - - Ingredients -
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Recipes for Mexican Bread