17 Authentic Mexican Bread Recipes To Make and Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Mexican Sweet Breads

Mexican Sweet Breads is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/2 cups (320 g) all-purpose flour
• 3/4 cup (180 ml) warm milk (110–115°F / 43–46°C)
• 2 1/4 teaspoons active dry yeast (7 g)
• 1/3 cup (70 g) granulated sugar
• 4 tablespoons unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup (65 g) piloncillo (or dark brown sugar), finely chopped or grated
• 1 teaspoon orange zest
• 1/2 cup (60 g) powdered sugar
• 1–2 tablespoons orange juice (for glaze, optional)

Instructions

1. 1. In a small bowl, warm the milk to 110–115°F (43–46°C). Stir in the yeast and a pinch of sugar; let sit 5–10 minutes until foamy.
2. 2. In a large bowl, whisk together the flour, granulated sugar, cinnamon, and salt. Stir in the melted butter, eggs, orange zest, and the yeast mixture until a soft dough forms.
3. 3. Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic, or mix with a stand mixer fitted with a dough hook on medium-low speed for about 6–7 minutes.
4. 4. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
5. 5. Gently punch down the dough and divide into 8 equal pieces. Shape each piece into a round roll and place in a greased 9×5-inch loaf pan or spaced in a greased baking dish. Cover and let rise until puffy, about 30–45 minutes.
6. 6. Preheat the oven to 350°F (175°C). Bake the rolls until the tops are deep golden and the bread sounds hollow when tapped, about 22–28 minutes.
7. 7. If using the glaze, whisk the powdered sugar with enough orange juice to reach a pourable consistency. Drizzle over the warm bread before serving.

2. Day of The Dead Bread

Day of The Dead Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 360 g all-purpose flour (about 3 cups)
• 50 g granulated sugar (1/4 cup)
• 1/2 teaspoon salt
• 7 g active dry yeast (2 1/4 teaspoons)
• 180 ml warm milk (110°F/43°C)
• 28 g unsalted butter, melted (2 tablespoons)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground anise (optional)
• 1 large egg, for egg wash
• 2 tablespoons sesame seeds (for topping, optional)
• 1 tablespoon coarse sugar (for topping, optional)

Instructions

1. 1. In a small bowl, warm the milk to about 110°F (43°C). Sprinkle the yeast over the milk with a pinch of sugar and let sit 5–10 minutes until foamy.
2. 2. In a large bowl, whisk together the flour, sugar, salt, cinnamon, and optional anise. Stir in the orange zest.
3. 3. In a separate bowl, whisk together the melted butter, egg, and vanilla.
4. 4. Add the foamy yeast mixture to the wet ingredients, then pour into the dry ingredients. Stir until a shaggy dough forms.
5. 5. Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Add a little flour if the dough is too sticky.
6. 6. Lightly oil a large bowl, place the dough inside, cover, and let rise in a warm place until doubled in size, about 1–1.5 hours.
7. 7. Gently punch down the dough and shape it into a round loaf. For a Day of the Dead look, you can press a few shallow bone-like slits on top or decorate later with dough shapes (optional).
8. 8. Place the loaf on a parchment-lined baking sheet. Cover and let rise again for 30–45 minutes, until puffy.
9. 9. Preheat the oven to 375°F (190°C). Brush the loaf with the beaten egg wash and sprinkle with sesame seeds and coarse sugar if using.
10. 10. Bake for 25–30 minutes, until the loaf is deeply golden and sounds hollow when tapped. Transfer to a rack to cool at least 15 minutes before slicing.
11. 11. Optional: dust with a light snowfall of powdered sugar before serving.

3. No-Knead Green Chile Cheese Bread

No-Knead Green Chile Cheese Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT55M · Total: PT295M · Yield: [’12’]

This no-knead Cheese Bread recipe made with Hatch Green Chiles requires only eight ingredients, most of which are pantry staples. If you want to make delicious artisan bread with a little spice that looks and tastes like it came from a high-end bakery in minimal time, this easy bread recipe is for you!

Ingredients

• 1/4 ounce active dry yeast packet
• 1/2 cup water (warm (105-115 degrees F.))
• 1/4 teaspoon granulated sugar
• 1/2 cup milk (lukewarm)
• 1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt (room temperature)
• 1 cup roasted green chiles, peeled and chopped ((about 4 chiles))
• 1 cup shredded cheese (recommend queso Oaxaca or Monterey Jack)
• 3 cups all-purpose flour
• 1 teaspoon sea salt
• 3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt (melted)

Instructions

1. Dissolve yeast in warm water and sugar. Stir until well blended. Let sit for 10 minutes for yeast to activate.
2. In a stand mixer fitted with a dough hook, combine yeast mixture with warm milk and 1 tablespoon butter. Add the green chiles and cheese; mix until well blended.
3. Slowly add flour followed by salt into this mixture and mix until well blended. This dough will be slightly sticky.
4. Place dough in a greased bowl and let rise covered with a tea towel for 2 to 4 hours, or until doubled in size.
5. Preheat the oven to 375 degrees F.
6. Transfer the dough from the bowl onto a floured surface. The dough should still be slightly loose.
7. Lightly spray loaf pan with cooking spray.
8. Gently place dough into the loaf pan so it’s evenly distributed. Place dough in loaf pan and cover it with a tea towel while the oven is preheating or up to 30 minutes.
9. Drizzle dough with melted butter.
10. Bake for about 45 to 55 minutes, or until the loaf is golden brown.
11. Remove the loaf from the loaf pan and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.

4. Conchas

Conchas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Dough: 2 cups (256 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 3/4 cup (180 ml) warm milk
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• Topping: 1/2 cup (60 g) all-purpose flour
• 1/3 cup (66 g) granulated sugar
• 5 tablespoons unsalted butter, softened

Instructions

1. 1) In a small bowl, warm the milk until just warm to the touch.
2. 2) In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the warm milk, melted butter, and vanilla; stir until a soft dough forms.
3. 3) Knead on a lightly floured surface for 6–8 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 60 minutes.
4. 4) While the dough rises, prepare the topping by combining flour, sugar, and softened butter until crumbly and cohesive.
5. 5) Gently punch down the risen dough and divide into 4 equal pieces. Shape each piece into a smooth ball and flatten slightly into discs.
6. 6) Divide the topping mixture into 4 portions; press each portion into a disk and place on top of each dough disc. Lightly score the topping with a knife to resemble a shell pattern.
7. 7) Arrange the topped buns on a parchment-lined baking sheet, cover, and let rise until puffy, about 30–45 minutes.
8. 8) Bake in a preheated 350°F (175°C) oven for 15–18 minutes, until the tops are lightly golden. Cool briefly on a rack before serving.

5. Orejas

Orejas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 900 g pig ears, cleaned and trimmed
• 2 L water for boiling, or enough to cover the ears
• 1 large onion, quartered
• 3 garlic cloves, peeled
• 1 carrot, sliced
• 1 bay leaf
• 1 tsp salt, plus extra to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tsp smoked paprika (pimentón) or sweet paprika
• 1 cup crushed tomatoes (240 ml)
• 1 tbsp white vinegar
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. 1. Rinse and pat dry the pig ears. Trim any rough bits and cut into large chunks.
2. 2. In a large pot, place the ears and cover with water. Add the quartered onion, carrot, garlic, bay leaf, and salt. Bring to a boil, then reduce heat and simmer until the ears are tender, about 60–90 minutes (or use a pressure cooker for 20–30 minutes).
3. 3. Drain the ears and let cool slightly, then cut into bite-sized pieces or slices.
4. 4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
5. 5. Stir in the paprika and cook for about 30 seconds to bloom the spice.
6. 6. Add the crushed tomatoes and simmer until the sauce thickens slightly, about 5–10 minutes. Season with pepper and adjust salt if needed.
7. 7. Return the pig ear pieces to the skillet, stirring to coat with the sauce. Simmer for 8–12 minutes to heat through and blend flavors.
8. 8. Stir in the vinegar, adjust seasoning, and remove the bay leaf. Garnish with chopped parsley if using and serve hot.

6. Capirotada

Capirotada (Mexican Bread Pudding) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT76M · Total: PT206M · Yield: [‘8’, ‘8 to 10 servings’]

Capirotada is a traditional Mexican bread pudding made with piloncillo syrup, cinnamon, cloves, raisins, toasted bolillo bread, and melted cheese. This authentic capirotada de piloncillo is especially popular during Lent and Christmas and is a nostalgic dessert in many Northern Mexican and Texas-border homes.

Ingredients

• 4 bolillo rolls or French rolls
• 4 1/2 cups water
• 12 ounces piloncillo or 1 ½ cups packed dark brown sugar
• 4 cinnamon sticks
• 6 whole cloves
• 3 cups shredded cheese (Longhorn Cheddar, Colby, or cheese of your choice)
• 1 cup raisins
• 4 tablespoons butter or spray butter

Instructions

1. Preheat oven to 350 degrees F.
2. Cut rolls in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool.
3. Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.
4. Spray 8 x 10 ½” baking dish with non-stick spray, layer ingredients in the following order: a third of the toasted bread, third of the raisins, third of the cheese, and 1 1/2 cups syrup evenly over cheese. Wait 15 minutes and layer another third of the bread, raisins, cheese, and 1 1/2 cups syrup evenly over cheese. Let soak for another 15 minutes, and again top with the remaining bread, raisins, cheese, and syrup evenly over bread. Before baking let set for another 15 minutes.
5. Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is golden brown about 10 to 15 minutes more. Serve warm.

7. Telera Rolls

Telera Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT20M · Yield: 12

Make this easy Mexican telera bread recipe for all your sandwich needs.

Ingredients

• 1 1/2 Cups Warm Water
• 1 Tablespoon Active Dry Yeast
• 2 teaspoons Sugar
• 2 Tablespoons Lard, melted
• 2 teaspoons Salt
• 3 1/2 Cups Bread Flour

Instructions

1. In a large mixing bowl, combine the yeast, sugar, and warm water. Let sit until foamy, about 5 minutes.
2. Add the melted lard, salt, and 2 cups of bread flour. Using a wooden spoon or dough hook on an electric mixer, mix the dough until it starts to combine. Add remaining flour as necessary to form a cohesive, soft dough.
3. Turn out the dough to a floured board and knead until smooth and elastic.
4. Place dough inside a greased bowl, turning to coat.
5. Cover the bowl with a kitchen towel and let rise somewhere warm until doubled in bulk. Approximately 45 minutes to an hour.
6. Grease a large baking sheet or line with parchment paper.
7. Punch down the down and turn back out onto a floured work surface. Knead slightly.
8. Divide the dough into 12 equal portions, approximately 2.6 ounces each.
9. Form each portion into a round, flat shape. Flatten each on the prepared baking sheet.
10. Using floured hands, use the edge of your hand to press 2 lines into each roll.
11. Cover the baking sheet with a clean towel and let rise in a warm place for about 30 minutes.
12. Meanwhile preheat the oven to 400 degrees Fahrenheit.
13. Bake the rolls in the preheated oven for 20 minutes or until the crust is a golden brown and the rolls sound hollow when tapped with a knuckle.
14. Remove the baking sheet immediately to cool on wire rack.

8. Jalapeno Cheddar Cornbread

Jiffy Cheddar Jalapeno Cornbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Make this Jiffy cheddar jalapeno cornbread for a cheesy, spicy twist on classic cornbread—perfect for chili night, potlucks, or Mexican dinners.

Ingredients

• 2 boxes Jiffy corn muffin mix
• 3 jalapeno peppers (seeded and finely chopped (for milder flavor, remove membranes))
• 2 large eggs (beaten **see notes for substitutions)
• 2/3 cup milk (or water)
• 3/4 cup shredded cheddar cheese
• 1/4 cup chopped cilantro

Instructions

1. Preheat oven to 400º F. Lightly grease your cast iron skillet or casserole dish with non-stick cooking spray; set aside.
2. Add corn muffin mix into a medium mixing bowl. Then, stir in chopped jalapeno peppers, beaten eggs, water or milk, shredded cheddar cheese, and chopped cilantro. Stir just until mixed.
3. Pour into casserole dish or cast iron skillet. Let batter rest 5 minutes before baking.
4. Bake at 400ºF for 20-23 minutes, until center is set and cornbread is golden in color. Serve warm with butter, honey, or jam.

9. Mantecada Muffin

Mantecada Muffin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (120 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120 ml) milk
• 1 large egg
• 3 tablespoons (45 g) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

Instructions

1. 1. Preheat the oven to 350°F (175°C). Line a 4-cup muffin tin with paper liners or grease well.
2. 2. In a small bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3. In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
4. 4. Pour the wet ingredients into the dry and stir just until a few streaks of flour remain; do not overmix.
5. 5. Divide the batter evenly among the muffin cups, filling about 2/3 full.
6. 6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden.
7. 7. Let the muffins cool in the tin for 5 minutes, then transfer to a rack to cool completely.

10. Corn Tortillas

Corn Tortillas and Chips From Scratch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’16’, ’16 tortillas’]

Skip the store bought. You can make your OWN Corn Tortillas and Chips From Scratch with just 3 ingredients at home!

Ingredients

• 2 cups Instant Masa Flour (yellow preferred, 264 g)
• 1 1/3 cups water (10.6 fl oz)
• 1/4 teaspoon fine ground salt
• oil for frying (peanut, canola, or vegetable)

Instructions

1. Mix Dough: Add the masa to a large bowl with salt and mix. Add water and mix until a soft dough forms. If it feels a little dry, add a teaspoon of water at a time.
2. Separate Dough: Divide the dough into approximately 16 equal balls weighing approximately 1.4 to 1.5 oz each. If you don’t have a scale, just divide dough in half, then halve each half and repeat until you have 16 pieces. Roll them into balls and with a moist paper towel, cover them to keep the dough soft.
3. Press Dough: Line each side of a tortilla press with plastic wrap. Place dough in the middle and press until ball is about 5 to 6 inches in diameter. *With my press, I did one press, then rotated the tortilla and pressed again because it seemed to press thinner on one side.
4. Cook Tortillas: Heat skillet or griddle on medium high heat. Carefully peel tortilla off of plastic and cook for 45-50 seconds on each side. Cover them with a cloth napkin to keep them soft and warm.
5. Enjoy or Store: When cool, enjoy with your favorite tacos or store tortillas in a plastic bag in the refrigerator for up to a week or freezer for a few months.

To Make Corn Tortillas Chips

1. Cut Tortillas: Let tortillas completely cool and then quarter them.
2. Fry: Fill a sauce pan with peanut oil or vegetable oil so that it’s 3 inches deep in the pan. Heat oil on medium high and then slowly add the quartered tortilla pieces, one layer at a time. Fry until they begin to golden and then with a slotted spoon, transfer them to a paper towel lined plate. Sprinkle with salt.
3. Serve and Enjoy! Cool and serve with guacamole, pico, or on their own!

11. Jalapeno Cheddar Corn Muffins

Jalapeño Cheddar Corn Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 muffins’]

These easy Jalapeño Cheddar Corn Muffins have plenty of melty Cheddar cheese with a jalapeño kick in a savory, moist cornbread muffin.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg beaten
• 1/4 cup butter melted and cooled
• 1 cup milk
• 1 cup Cheddar cheese shredded
• 1 large jalapeño (seeded and membranes removed; chopped)

Instructions

1. Preheat oven to 400°F. Grease muffin pan or line with paper muffin liners. Set aside.
2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
3. Add the egg, butter, and milk to the cornmeal mixture; stir gently to combine.
4. Next, stir the Cheddar cheese and jalapeño into the cornmeal mixture.
5. Spoon the batter into the prepared muffin cups.
6. Bake at 400°F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before removing them to eat or to a wire rack to cool completely.

12. Flour Tortillas

Easy Flour Tortillas with 2 Ingredients is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 tortillas’]

These water and flour tortillas are soft, a little chew, and made with only 2 ingredients made for the most simple dough.

Ingredients

• 2 cups White Wheat Flour (all-purpose or white spelt)
• 3/4 cup Lukewarm Water (think bath temperature)

Instructions

1. In a large mixing bowl, add the flour.
2. Gradually add the lukewarm water while you knead the dough. You can use your fingers or a dough hook in a stand mixer.
3. Add water until it forms an elastic white dough ball.
4. Depending on the flour absorption, you will have to add less or more water to form the ball. Add extra water 1 tablespoon at a time until you reach a bread dough that doesn’t stick to your hands. Or add more flour if too sticky. It has to form a dough ball.
5. Divide the dough ball into 4 small balls. Sprinkle some extra flour around each ball if too sticky.
6. Roll each ball on a hard lightly-floured surface to prevent the dough from sticking, and it will roll easily. Roll until flat and about 10cm/4 inches in diameter. You can sprinkle extra white flour to make the rolling process easier, or for a little crunch, use fine semolina.
7. Warm a crepe pan under high heat for 90 seconds. Don’t oil the pan! The pan must be really hot to make the tortillas puff.
8. Place the tortilla on the hot pan, cook it for 90 seconds on one side, then flip over, cook for 90 more seconds and flip again. Press with your spatula in the middle of the tortillas – it will help them puff.
9. Repeat for the next tortillas until they are all cooked.

13. Mexican Chocolate Banana Bread

Mexican Chocolate Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘8’, ‘8 servings’]

This Mexican Chocolate Banana Bread is exotic, sweet, and supremely moist with the addition of sour cream. It is everything you love about classic banana bread with a few additional favorites—chocolate, pecans, and cinnamon.

Ingredients

• 1/2 cup unsalted butter, divided ((1 stick) )
• 1 1/4 cups all-purpose flour (plus more for pan)
• 4 very ripe bananas
• ¼ cup crema Mexicana (or sour cream)
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 (3.3 ounce) tablet Mexican chocolate, grated
• ¼ cup chopped pecan or walnuts

Instructions

1. Preheat oven to 350 degrees F.
2. Grease a 9×5-inch loaf pan with 1 tablespoon butter and dust with flour, tapping out any excess. Or spray loaf pan with Baker’s Joy.
3. Using a potato masher, mash peeled ripe bananas until smooth.
4. Melt remaining butter and add to mashed bananas.
5. Stir in crema, sugar, salt, beaten egg, and vanilla extract.
6. In a separate bowl, whisk together the flour, cocoa powder, baking soda, ground cinnamon, and grated chocolate.
7. Add the flour mixture to the banana mixture and stir until just incorporated and then fold in pecans.
8. Transfer batter to prepared pan and smooth top with a spatula.
9. Bake, rotating halfway through, until batter is set and sides are starting to pull away from pan, and a toothpick inserted into center of bread comes out clean, 50 to 55 minutes.
10. Cool in pan on a wire rack at least 15 minutes.
11. Run a butter knife around the perimeter of the pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.

14. Cornbread

Easy Mexican Cornbread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT85M · Yield: [’12’]

This sweet Mexican cornbread recipe is filled with flavor and so easy to make! Serve with your favorite Mexican dinner, chili or just enjoy a slice when you crave a delicious snack!

Ingredients

• 1 cup salted butter (melted)
• 1 cup sugar
• 14.75 ounces cream style corn ((1 can))
• 4 eggs
• 4 ounces chopped green chilis
• 1 cup fiesta or Mexican blend shredded cheese
• 1 cup all purpose flour
• 1 cup yellow corn flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt

Instructions

1. Heat oven to 350 degrees. Grease a 9×13 baking dish with vegetable oil or spray with non-stick cooking spray.
2. In a large bowl, whisk melted butter and sugar until well blended.
3. Add the corn, eggs, and green chiles. Stir the cheese into the mixture.
4. In another large mixing bowl, whisk together flour, corn flour, baking powder, and salt.
5. Add the wet ingredients to the dry ingredients and stir until just blended.
6. Pour batter into the prepared baking dish and bake for one hour. When done, it will be golden brown, and a toothpick inserted into the center of the cornbread should come out clean.
7. Allow to cool for 10 minutes prior to slicing into squares and serving.

15. Bolillos

Bolillos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 360 g all-purpose flour
• 240 ml warm water
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon salt
• 2 tablespoons neutral oil (such as canola)

Instructions

1. 1. In a small bowl, combine the warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. (If using instant yeast, skip the foaming step.)
2. 2. In a large bowl, whisk together the flour and salt. Create a well in the center and pour in the foamy yeast mixture and the oil; mix until a rough dough forms.
3. 3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is too sticky, sprinkle with a small amount of flour; if too dry, add 1–2 teaspoons water at a time.
4. 4. Lightly oil a clean bowl, place the dough inside, cover, and let rise in a warm place about 60–90 minutes, or until doubled in size.
5. 5. Gently punch down the dough, divide into 4 equal portions, and shape each into a tapered oval (bolillo).
6. 6. Place the shaped dough on a parchment-lined baking sheet or lightly greased tray; cover and let rise 25–40 minutes until puffy.
7. 7. Preheat the oven to 220°C (425°F). If desired, lightly brush the tops with water and dust with a little flour; score each bolillo with a shallow cut.
8. 8. Bake 15–18 minutes, until the crust is golden and the interior is tender; remove to a rack to cool slightly before serving.

16. Instant Pot Pan De Muerto

Instant Pot Pan De Muerto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT40M · Total: PT430M · Yield: [‘8’]

We have prepared an economical soft pillow-like bread recipe, Pan de Muerto. A quick and easy-to-make loaf to complement your high tea for breakfast or brunch.

Ingredients

• 1/4 cup water
• 1 tbsp yeast
• 1/2 tsp sugar
• 2 tbsp orange zest
• 1/4 cup Mexican chocolate (grated)
• 4 cups wheat flour
• 2 eggs
• 1 1/2 cups condensed milk
• 1 tsp salt
• 1 tsp ground anise
• 1 1/2 tbsp butter
• 1 1/4 tbsp sugar
• 2 tbsp water
• 1 1/2 tbsp sugar
• 1 tbsp lemon juice

Instructions

1. Take a bowl, pour in water, add yeast, sugar, and mix. Set it aside.
2. Take another bowl, add flour, previously prepared yeast mixture, eggs, condensed milk, orange zest, salt, ground anise, grated chocolate, and mix.
3. Knead the dough.
4. Add butter, sugar, and knead again.
5. Cover and set aside for 2-4 hours.
6. Now divide the dough into three pieces, make round balls with the two pieces, and set them aside covered for 30 minutes.
7. Now cut out shapes from the dough as shown in the video tutorial and place them on one big round ball. Stick them with help of water.
8. Cover it and set it aside for 2 hours.
9. Take a bowl, add water, sugar, lemon juice, and mix.
10. Now transfer the bread into the instant pot and cover it with an air fryer lid.
11. Bake at 370F for 40 minutes.
12. Dish out Pan De Muerto and apply the previously prepared lemon mixture.
13. Add sugar to the wet surface. Serve and enjoy!

17. Mexican Jelly Rolls

Mexican Jelly Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large flour tortillas (10-inch)
• 8 oz cream cheese, softened
• 1/3 cup sour cream (optional for extra creaminess)
• 1 cup cooked, shredded chicken (rotisserie chicken works well)
• 1 cup shredded pepper jack or Cheddar cheese
• 1/4 cup fresh cilantro, finely chopped
• 1 small jalapeño, finely minced (seeds removed for milder heat)
• 2 tablespoons fresh lime juice
• 1/3 cup jalapeño jelly (for spreading)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. 1. Gather all ingredients and measure them before you start.
2. 2. If using raw chicken, poach or simmer until cooked through, then shred.
3. 3. In a bowl, beat the cream cheese with sour cream (if using), lime juice, cilantro, cumin, and a pinch of salt and pepper until smooth. Stir in the shredded chicken and shredded cheese.
4. 4. Lightly warm the tortillas to make them pliable. Spread a thin layer of jalapeño jelly on each tortilla, then lay an even line of the cream-cheese filling over the jelly.
5. 5. Roll each tortilla tightly into a log, then wrap each log in plastic wrap and refrigerate for about 60 minutes to set.
6. 6. Remove from fridge, unwrap, and slice each log into 4–6 rounds. Arrange the jelly rolls on a platter and serve with optional salsa or crema.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.