66 mexican bread recipes

This traditional bread served in Mexico celebrates the Epiphany! Usually hidden inside is a coin or toy baby and whoever finds it gets to make the tamales for Candelmas!

Mexican cornbread baked in a cast iron skillet with jalapeños, sharp cheese layered through the middle and on top, creamed corn, and red bell pepper.

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.

Mexican dump cornbread with three cheeses, green chili peppers, and honey. A quick sheet pan cornbread where everything gets dumped into one bowl, stirred, and baked golden.

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.

Bread machine cornmeal yeast bread with corn kernels, mild green chilies, and sharp cheddar baked right into the loaf. Tex-Mex flavor in sandwich-bread form.

Moist Mexican-style cornbread layered with melted cheddar cheese and jalapeños. This savory quick bread is perfect alongside chili or as a hearty breakfast.

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.

Popcakes are buttermilk quick breads baked in muffin tins that pop up tall and golden. Includes a Mexican masa harina variation and a stovetop pancake version from the same batter.

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.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Hot chile pepper twists: braided cilantro-cornmeal bread stuffed with refried beans, green chilies, olives, salsa, and Monterey Jack. A Tex-Mex stuffed loaf that pulls apart in golden ropes.

Savory sourdough Mexican muffins loaded with cheddar, creamed corn, green chiles, bacon, and pimentos. A Tex-Mex twist on cornbread muffins with sourdough tang and chili powder kick.

A puffy, golden egg bake loaded with Monterey Jack, cottage cheese, and mild green chilis. This crustless chili cheese puff is ready in an hour and works for brunch, lunch, or a light supper.