Quick! Name all the different Mexican breads you know!
If you said “tortillas” and then stopped, don’t feel bad; you’re pretty much on par with most other people outside of Mexico.
If you said both “corn tortillas” and “flour tortillas,” you’re ahead of the game.
However, there are other marvelous Mexican breads aside from tortillas.
It’s true that Mexico may not be as well known for its bread as somewhere like France, Germany, or Italy.
Still, there are some tasty Mexican bread options from which to choose.
I’ve given you eight delicious choices for this list, and yes, one of them is for tortillas.
Give the other seven a try, and see how you like them, as well.
Conchas, Bolillos, and More!
Since tortillas are a Mexican bread everyone seems to know, it makes sense to start here. This recipe is for corn tortillas and uses only three ingredients.
With nothing more than masa harina, hot water, and fine sea salt, you can whip up some of the softest, tenderest, and most easily foldable corn tortillas imaginable.
It takes less than an hour to make 15, so if you regularly enjoy Mexican food, you might want to bookmark this recipe.
If you’re looking for something sweeter and more dessert-like, use this recipe for conchas instead.
It’s fluffy, airy, and has a delightful sweetness in the bread itself.
Once you add the chocolate and vanilla toppings, though, they’re even sweeter. If you’re concerned about how intricate they look, don’t be.
You’ll simply top each concha in one of the two toppings.
Then, you’ll make swirls or other designs in them with a knife. It’s actually remarkably simple.
This knobby, sugar-coated bread may look a little strange, but it tastes phenomenal. It has a crispy, crunchy exterior, but the inside is soft and fluffy.
The unique appearance represents the bones of the dead, making this bread perfect for your Dia de la Muerta celebrations.
It’s sweet, aromatic, and tastes of butter, sugar, and citrus.
It will almost melt on your tongue, and you don’t have to worry about pairing it with anything because it tastes fantastic by itself.
4. Ojos de Buey
Ojos de buey literally translates to “ox eyes,” and while that may not sound incredibly appealing, this bread is muy delicioso!
It’s another Mexican sweet bread; it combines common baking ingredients, butter, whole milk, vanilla, orange zest, and granulated sugar.
They have an oversized eye-like appearance, hence the name, and they taste like a less sweet, less messy version of an orange roll.
You can make these light and airy Mexican dinner rolls with only five ingredients: all-purpose white flour, dry active yeast, salt, sugar, and hot water.
The process of making them is straightforward as long as you get your measurements just right and don’t mind investing some time in them.
The rolls are yeasty, perfectly textured, and taste fantastic with soups, salads, or four-course meals.
I’ve even drizzled molasses on one right out of the oven and enjoyed it that way once or twice.
However you choose to eat them, you won’t be disappointed in these football-shaped bread rolls.
Also known as three kings bread, rosca de reyes is a decorative and tasty Spanish sweet bread that takes a bit of time and effort to make.
Because the process is somewhat time-consuming, most people make it only on January 6, the day of Epiphany, so it’s a treat people look forward to eating all year long.
Even without the decorations, the bread is exceptionally yummy.
It’s perfectly golden brown, crispy on the outside, and light and airy on the inside. It’s also lightly orange-flavored.
You’ll top it with sugar icing, an egg wash, guava paste, and red and green glace cherries.
It almost looks like a festive Christmas bread wreath and could double for that holiday if you wanted.
7. Pan De Yema
Here’s another option for excellent Spanish dinner rolls.
These are just as tasty as the bolillos, but they have a more buttery exterior and feature a slightly sweet and salty taste that’s unbelievably scrumptious.
Basically, pan de yema is a type of brioche bread, so if you’re already a fan, this is the same thing, only under a different name.
Since I started with a fan favorite, I thought I’d end with another popular option, as well.
While most people don’t think of Mexican cornbread as quickly as tortillas, it’s still relatively well-known.
It has the dense, crumbly texture that all good cornbread has, but there’s a lot more going on under the surface, such as onions, cheese, creamed corn, chiles, and more.
You’ll also top the cornbread with some jalapeno peppers for extra spice and flavor.
If you’re looking to add a bit of heat to your traditional red beans and rice, this is the bread you’ll want.
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