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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

"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."

"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"

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

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:

A recipe for Mexican Spoon Bread - - Ingredients -
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Recipes for Mexican Bread