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This is without a doubt Mexico’s favorite bread. This bolillo recipe will make a bolillo with a crusty exterior and soft pillowy center that will be perfect for making tortas, molletes, and pambazos.

yeast, water, and flour in a white bowl with a red rim
Flour, sugar, salt, and a yeast starter in a stainless steel metal bowl

Did you know it was the Spanish that introduced wheat into Mexico?? With it came cakes, pastries, bolillos, and flour tortillas. Corn was the basic grain for the indigenous people of Mexico and in many ways it still is, but with the arrival of the Spanish a mestijaze or mixture of cultures happened with the introduction of wheat. Today, some of the most delicious Mexican delicacies like buñuelos, mantecadas, and empanadas are a result of the combination of skill, taste, and ingenuity of two cultures.

dough place in a oiled metal bowl ready for rising

This bread is also known as “pan frances” or French bread and there are several variations like telera and birote. Telera is generally softer and wider than a bolillo and is a very popular option for making tortas. A birote is a larger and saltier version of bolillo native to Guadalajara. It is used to make the famous tortas ahogadas!

dough shaped into football shapes and placed on a parchment lined sheet tray

dough shaped like a football doubled in size ready to be baked

In our family, we love eating bolillos straight out of the oven with vegan butter or making tortas with them. Whenever I visit Mexico I make sure to go buy some freshly made bolillo. The bakeries there make sure to bake them every few hours so that there is almost always a new, warm, and crispy bolillo to bite into.

Mexican bolillo arrange on a basket lined with a colorful striped towel with a bowl of butter behind it
a bolillo cut torn in half to show the inside

The Recipe: Mexican Bolillo

If you’ve never baked bread before, this is the perfect starting point. This is a pretty straight forward recipe, easy, and you only need flour, sugar, yeast, and water.

  • A baguette pan or perforated sheet tray would work great with this recipe.
  • If you are kneading this by hand, knead an additional 5 – 10 minutes or until the dough comes together and is stretchy, but not overly sticky.
  • These are best eaten the same day, but if you must save the for the next day keep them in a plastic bag.
a little girl with pigtails wearing a black-gray sweater holding the basket of bolillos
Mexican bolillo arrange on a basket lined with a colorful striped towel with a bowl of butter behind it

Mexican Bolillo Recipe

Mexican bolillo, these crusty dinner rolls are perfect for making tortas
5 from 1 vote
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Course: Side Dish
Cuisine: Mexican
Keyword: capirotada, pambazos, torta
Prep Time: 2 hours 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Servings: 6 large rolls
Calories: 260kcal
Author: Dora S.

Ingredients

  • 1 pack Active dry yeast (7 g)
  • 3 1/3 cups All-purpose flour (480 g)
  • 1 tsp. Sugar (4 g)
  • 1 tsp. Salt (7 g)
  • 1 cup + 1/3 Hot Water (225 ml)

Instructions

  • In a small bowl, combine yeast with 1/3 cup warm water, and 2 tbsp of flour. Whisk to combine and let sit for 20 min.
  • In the meantime, combine the flour, sugar, and salt in a mixer bowl and mix on low with the dough hook until combined. Add yeast mixture and continue to mix on low.
  • Add remaining cup of hot water slowly ( the hottest water that comes out of your faucet), and increase speed to medium-low. Continue mixing for 15 minutes or until the dough comes together and is stretchy, but not overly sticky.
  • Place dough in a well-oiled bowl and cover with a towel. Let rest in a warm place for 30 min. to an hour or until it doubles in size. (This will depend on how hot it is where you live.)
  • Place dough on a lightly floured surface and cut into 6 equal pieces.
  • Take each piece and roll with your hands to form an oval shape. Pinch edges to make the characteristic pointy ends of the bolillo.
  • Place on a parchment lined sheet tray ( a perforated sheet tray or baguette pan would be even better). Cover with a towel and let rise for 1 hour or until doubled in size.
  • Preheat oven to 450°F at least 20 minutes before baking. Place a metal cake pan or pie pan on the bottom rack of the oven.
  • Once the bolillos have doubled in size, and right before placing them in the oven, make a ½ inch deep cut using a razor blade or sharp serrated knife at a 45° angle.
  • Spray bolillos with warm water and place in the oven. Add 1 ½ cups of water to pie pan in oven.
  • Bake 20 – 25 min. or until the bolillos are golden brown and they sound hollow when you tap on them.
  • Remove from oven and let them cool on a wire rack.

Video

Notes

A baguette pan or perforated sheet tray would work great with this recipe.
• If you are kneading this by hand knead an additional 5 – 10 minutes or until the dough comes together and is stretchy, but not overly sticky.
• These are best eaten the same day, but if you must save the for the next day keep them in a plastic bag.

Nutrition

Serving: 1roll | Calories: 260kcal | Carbohydrates: 54g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Calcium: 10mg | Iron: 3mg

Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

This torta ahogada recipe or Mexican “drowned” sandwich is a crusty bread torta filled with refried beans and avocado slices, and drowned in a spicy chile de árbol salsa. It is a classic dish from Guadalajara, and it is not for the faint of heart or stomach! The recipe is from Jason Wyrick’s new book Vegan Mexico.  Jason is the chef and author behind Vegan Tacos and the blog The Vegan Taste.

VM-Front-Cover-8-6-16

I am a huge fan of Jason and his recipes, so I was very excited when I received a copy of Vegan Mexico. It has taken me this long to write about it (the book was released in December), because I have been immersed in it since the day I got it! The book has over 100 recipes, all Mexican, and every one of them vegan. The recipes range from very easy to some more time consuming and complicated. My favorite part of the book is the stories and research behind the recipes. Each recipe giving you a little tid-bit of information on Mexican culture and tradition. It is exciting to see so many of my favorite recipes, and even some that I had not even thought of made vegan.

torta-ahogada-1

The only thing I would change in the book, would be to add more pictures. There are a good number of pictures, but I think some of the recipes could benefit from step-by-step pictures. Some of my favorite recipes so far is of course this Torta Ahogada, the Tomato Black Bean Soup, and the Sweet Potato and Black Bean Mole Enchiladas.  Jason’s book is available on Amazon in paperback ($12.12)  and kindle format ($7.99).

torta-ahogada-2

The Recipe: Torta Ahogada Recipe

This is like Jason Wyrick clearly states in his book, one of the spiciest meals you will ever eat. Legend says the sandwich was invented when a street vendor accidentally dropped a torta in a container of spicy salsa, this drowning it. If you would still like to try this, but aren’t a fan of heat, check the recipe notes for a non-spicy or less spicy version. Traditionally a crusty salted bread called birrote is used, but you can use french baguette or bolillo instead. Enjoy!

torta-ahogada-4

 

This Torta ahogada recipe is a crusty bread torta filled with refried beans and avocado, and drowned in a spicy chile de arbol salsa.

Torta Ahogada

This Torta ahogada recipe is a crusty bread torta filled with refried beans and avocado, and drowned in a spicy chile de arbol salsa. Recipe from Vegan Mexico Cookbook.
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Course: Main Course
Cuisine: Mexican
Total Time: 25 minutes
Servings: 2 tortas
Author: Jason Wyrick

Ingredients

Tortas:

  • 2 Bolillo rolls or 6-inch long baguettes, split in half about 3/4 of the way
  • 1 cup Refried beans, using black beans, or store-bought refried black beans
  • 1 Ripe Hass avocado, pitted, peeled, and cut into 1/4-inch thick slices

Sauce: (WARNING: See note)

  • 30 Chiles de árbol, stemmed, seeded, and rehydrated
  • 3 Cloves of garlic
  • 3/4 cup White vinegar (white balsamic works best)
  • 1 cup Water
  • 1 tsp. Dried Mexican oregano
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Freshly ground black pepper
  • 1/8 tsp. Ground cloves
  • 1 tsp. Salt

Garnishes:

  • 2 Radishes, thinly sliced
  • 8 to 12 White pickled onions, separated into rings, or raw white onion rings (see note)
  • Lime wedges

Instructions

Tortas

  • Lightly toast the rolls or baguettes. Warm the beans and spread them evenly in each roll. Add the avocado slices. Place the sandwiches in bowls. 

Sauce:

  • In a blender or food processor, puree the rehydrated chiles de árbol, garlic, vinegar, water Mexican oregano, cumin, pepper, cloves, and salt. (Strain if you want a very smooth sauce.) Pour the sauce over the sandwiches. Garnish the sandwiches with the sliced radishes and pickled onions and serve with lime wedges. Eat these tortas with a fork and lots of napkins.

Notes

WARNING: This sandwich is hot, really hot! For a less spicy version omit the water and add 1 to 3 cups of crushed fire-roasted tomates to the salsa and omit or decrease the chiles de árbol to your taste. 
Another option is to make two sauces, a non-spicy tomato sauce and the chile de árbol sauce. This way you can drown your torta in the non-spicy tomato sauce and drizzle some of the árbol sauce on top.
You can find a recipe for pickled onions here and one for refried beans here. 
 

Summer is quickly coming to an end, or has come to an end for some of you. The heat is escalating quickly and hot summer days will soon be hot school days, where we spend our days lugging our kids from one place to another and rushing home to do homework. I’m not looking forward to the rushing around, but I am looking forward to quiet mornings and maybe more time to blog.

vegan chorizo torta

My favorite part of the summer was definitely the visit from my nieces and all the fun things we did. The worst part of the summer was Dylan breaking his arm doing Jiu Jitsu, which put an end to all of our water filled summer activities. What was the best part of your summer?

broken arm

Before I forget, I have to tell you about a new recipe site called Yummly. You can search for recipes by season, ingredient, tastes, techniques, cuisine, courses, sources, and brands.  You can also add recipes from around the web to your recipe box. Yummly is also working with other bloggers to include as many recipes from around the web as possible. You should definitely go check it out.

vegan chorizo torta

The Recipe: Vegan Chorizo Torta

This vegan chorizo torta is going to knock your socks off! I was already in love with the chorizo recipe, but this torta is something else. What is a torta anyway? It is basically the Mexican version of a sandwich. A bolillo, french- style roll, is spread with refried beans and creamy avocado, and filled with a spicy chorizo center, tomato, and a couple of slices of onion. The whole thing is then toasted on a griddle, kind of like a panini. Serve with pickled jalapeños for an extra kick. Enjoy!

vegan chorizo torta

vegan chorizo torta

Vegan Chorizo Torta

5 from 1 vote
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Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Dora Stone

Ingredients

  • 4 Bolillos or French rolls
  • 1 can (15.5 oz.) Black beans
  • 2 Avocadoes
  • 1 Onion, white, sliced thinly
  • 2 Tomatoes, large, sliced
  • ½ - 1 lb. Homemade vegan chorizo (see note)

Instructions

  • Heat a large sauté pan to medium heat. Add 1 tbsp. of oil or water (if you are oil-free). Add chorizo and cook for 5-6 minutes or until it begins to slightly brown. Remove from heat and set aside.
  • Cut the avocadoes in half, remove the pits, and scoop out the flesh with a spoon into a bowl. Mash with a fork and season with salt and pepper. Set aside.
  • Drain the black beans, but reserve 2-3 tbsp. of the liquid. Mash the beans with a fork or a potato masher until they reach the consistency of refried beans. (You can, of course, use real refried beans instead.) I like to add 2 tbsp. of salsa instead of the canned bean liquid.
  • Slice the rolls in half, lengthwise and scoop out some of the soft interior. Spread 2 tbsp. or more of the avocado on the top half of the bread, and top with 2 slices of onion.
  • Spread 2 tbsp. or more of the beans on the bottom half of the bread. Divide the chorizo mixture between the bottom half of the 4 rolls. Top with 2-3 slices of tomato, and cover with top half of bread.
  • Heat a griddle or cast iron pan over medium heat. Once hot, place the tortas on it and cook for about 5 min, on each side. You can place a heavy sauté pan on top of the tortas while they are cooking to give it a panini effect, or just use a panini press.
  • Serve with pickled jalapeños.

Notes

You can find the recipe for Homemade Vegan Chorizo here or you can buy your own.