32 mexican bread recipes

Homemade flour tortillas made with just flour, salt, lard, and water. Soft, blistered tortillas in three sizes from a 4-ingredient dough that beats anything store-bought.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Homemade whole wheat tortillas made with a blend of whole wheat and all-purpose flour, cooked on a dry griddle. Soft, pliable flatbreads with a nutty flavor ready in 20 minutes.

Homemade whole wheat flour tortillas with just five ingredients and no yeast. Soft, flexible, and ready in under an hour. Great for wraps, tacos, or baked into chips.

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Tastes delicious when filled with very lean beef cooked with a little green pepper, lean shredded cheese, shredded lettuce, tomato, and a good shot of hot sauce. Of course a nice Mexican beer with it makes it extra good.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Bread machine taco bread made with cornmeal, whole wheat flour, taco seasoning, and applesauce. A savory, spiced loaf that pairs with chili, soups, or sliced for sandwiches.

Buttermilk cornbread studded with sharp cheddar and chopped green chilis. Made with whole wheat flour and cornmeal, this quick bread bakes up in just 10 minutes with a golden crust and moist, savory crumb.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Mexican style pizza trades marinara for a chili-spiked bean sauce, piled on homemade yeast crust with mozzarella and cheddar. Half pizza, half nachos, all flavor.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

Bolillos: crusty Mexican-style hard rolls with a golden cornstarch-glazed crust and soft, chewy interior. Made with bread flour, honey, and yeast. Freezer-friendly!

Mexican-style bread pudding (capirotada) with orange juice, brown sugar, cinnamon, raisins, Monterey Jack cheese, and toasted almonds. A sweet-savory dessert tradition.