Make Your Own Mexican Bolillo Bread With Only 6 Ingredients (2024)

FAQs

What is a substitute for bolillo bread? ›

Can't find bolillo bread rolls? You can use any French bread, Italian bread, or sub sandwich bread instead. Instead of traditional refried beans made with pinto beans, you could use refried black beans.

What is the traditional recipe for a Mexican bread bolillo? The traditional recipe for Mexican bread bolillo typically includes bread flour, salt, active yeast, lukewarm water, and sugar.

The most common breads sold are still basic white breads for sandwiches and other meals. These are made with a simple flour dough with only a little salt and/or sugar for flavoring.

A variation of the bolillo is the 'telera', which is very similar, but in this case, is usually softer and as a current trend sweeter. Other variations include bolillos made of alternate ingredients such as whole wheat, wheat germ, or flax.

Crunchy on the outside but soft on the inside, the “birote” (also known as “bolillo”) is a delicious French-style baguette native to Guadalajara.

In Mexico, a torta is a kind of sandwich, served on one of two types of white sandwich rolls. The first is similar to a small baguette, and may be referred to as a bolillo, birote, or pan francés depending on region. The second is a flat, oblong, soft roll called a telera.

bolillo m (plural bolillos) (regional) bread roll. (El Salvador, Mexico) type of bread. (regional, derogatory) Caucasian person.

Mexican ingredients such as corn flour, piloncillo (raw sugar cane), chocolate and vanilla as well as native fruits (pineapple, guava) and native vegetables (sweet potato, pumpkin) were added to some of the breads to make the pan dulce we're familiar with today.

What is the most popular bread in Mexico? ›

Among all the different kinds of traditional Mexican Pan Dulce (“sweet bread”), Conchas are without a doubt the most popular and recognizable. Conchas are a soft and sweet Mexican bread with a sugar paste topping that resembles the surface of a seashell.

Conchas do require just a little patience, so be sure to let the dough mix for 15 to 20 minutes in the stand mixer in order to develop gluten and strengthen the dough. (A properly mixed concha dough makes for deliciously fluffy conchas.)

Can't find a bolillo? Here is a common substitution to make sure you have a tasty, thick sauce. French bread worked well as a substitution, as it is the most similar to Bolillo bread, only with a rougher crust. Using french bread produced a richer and sweeter mole compared to Paloma's recipe.

Guajolota (Spanish: [ɡwaxoˈlota]), also known as a torta de tamal, is a form of street food commonly found in Mexico City and within the State of Mexico. It is essentially a sandwich composed of a tamal placed inside a bolillo or a telera, which is a rounder version of a bolillo.

Note: don't use sliced bread, it's not the same, if you can't get your hands on some Vlaa's, use babs, a good quality crusty roll or a ciabatta bread.

You can substitute a soft white roll, hoagie roll, or a “soft French” roll with a crisp crust for the Cuban bread. Avoid anything too crusty like a baguette.

Source your bread. A fresh bolillo or telera roll ideal, but any other type of crusty-but-not-too-crusty roll will work just fine. As well, you can find recipes online for Mexican-style torta rolls. Have all of your garnishes ready.