32 mexican bread recipes

Traditional New Mexican fry bread made with just 5 pantry ingredients. Simple dough kneaded smooth, rolled thin, and deep-fried golden in minutes. Serve with honey.

A wonderfully soft and easy bread machine recipe infused with refried beans and sharp cheddar cheese, lightly spiced with chili powder and garlic. Ideal as a side for Mexican dishes or a hearty addictive snack.

This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla.

Spicy chorizo, smoky chipotles, and melted Cotija and Manchego cheeses broiled on crusty French bread. This open-faced Mexican bread makes game day or weeknight snacking seriously addictive.

Homemade flour tortillas with lard, warm milk, and baking powder. Five ingredients, no yeast, and the lard makes them pliable and flavorful in a way shortening can't match.

Homemade corn tortillas from instant masa flour and water. Just two ingredients, rolled by hand, and cooked on a dry skillet in minutes.

Fry bread made from flour, baking powder, milk, and water shaped into thin discs and fried golden in hot oil. The puffy, pillowy base for Indian tacos, sweet honey drizzles, or savory toppings.

Homemade flour tortillas with just four ingredients: flour, shortening, salt, and warm water. Soft, pliable, and ready to wrap around tacos, burritos, or quesadillas straight off the griddle.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Homemade flour tortillas with just 5 ingredients (flour, salt, baking powder, shortening, hot water). Granny's traditional Mexican recipe with the secret puff-up technique for soft, fluffy tortillas.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

Homemade Mexican corn tortillas with maize meal, white flour, and lard, kneaded, rested, rolled thin, and dry-fried on a griddle. A versatile flatbread for tacos, enchiladas, or scooping.

Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.

Sonoran-style fry bread with ground toasted cumin and black pepper kneaded right into the dough. Puffy, golden, and crispy on the outside with a soft, pillowy center.

Crispy baked tortilla baskets shaped in a brioche pan. Just oil and a flour tortilla, baked golden at high heat for a crunchy edible bowl for salads and fillings.