~Mexican Bakery~ Add your recipes!

[Kim D.]

I took some photos the last time I was in the Mexican bakery and I thought I'd share them with you.

This is El Bolillo - voted the best Mexican bakery in the city of Houston - and I agree!


Here are some of the sweet breads and pastries


And my Mom, holding a tray of goodies!


Do you guys have any recipes for Mexican cookies, sweet breads or pastries you would like to share?

[Kim D.]

Here's one of mine....

Polvorones de Chocolate (Mexican Chocolate Cookies)

[Molly53]

Empanadas de Calabazas/Pumpkin Empanadas
Mollettes
Pan de Muerto
Rosca de Reyes
Another Rosca de Reyes
Rosca de Reyes (my fav)

[Kim D.]

Molly53 wrote:
Empanadas de Calabazas/Pumpkin Empanadas
Mollettes
Pan de Muerto
Rosca de Reyes
Another Rosca de Reyes
Rosca de Reyes (my fav)

Wow, those look great Molly! I've had your La Mexicana's Rosca De Reyes (King Cake) recipe #84708 in my cookbook for a while now. I hope to get to it soon!

[Bergy]

recipe #12298 Mexican Bolillos, crusty oval rolls- there is nothing better than rushing out first thing in the morning in Mexico to pick the Bolillos up hot from the oven rush back home & have them with butter, a good cup of coffe and fresh fruit,
Well the next best thing is to make them yourself!

My all time favorite recipe #12354 Mexican Flan

Here is a different one recipe #35146 Avocado Icecream

I had this in Acapulco many moons ago recipe #38867 Guilt Free Manderine Orange "n Kahlua

[BecR]

Chocolate Sheet Cake: recipe #112063 is out of this world!!!

Flan: recipe #112771 (I have not tried this yet)

Bizcochitos: recipe #117794

Blue Corn Biscotti: recipe #117937

Pecan Puffs (aka Mexican Wedding Cakes): recipe #111195 is melt-in-your-mouth scrumptious!

Becky

[NcMysteryShopper]

Mexican Chocolate Pots De Crème recipe #133796

Photo by Q.Bacon

Dulce de Leche Bread Pudding recipe #138624

[medusa427]

What about all the rest of the pan dulce recipes, does anyone have recipes for:
Besos (kisses)
Campechanas
Conchas (shells)
Cuernos (horns)
Emapandas (turnovers)
Marranitos/Cochinitos/Puerquitos (little pigs)
Molletes (cheeks)
Orejas (ears)
Pan de Huevo (egg bread)
Piedras (rocks or stones)
Polvorones (wedding cookies)
Roscas (rings)
Semitas
Yoyos (Yo-Yos)


NAMES OF PAN DULCE
Abanico/fan
Abrazo/embrace
Alamar/fabric frog
Almohada/pillow
Arete/earring
Beso/kiss
Bunuelo/fritter
Campechana/cheerful one
Cocol/rhombus
Concha/shell
Copetona/haughty woman
Corazon/heart
Corbata/tie
Cuerno/horn
Chamuco/devil
Chismosa/gossip
Chorreada/dirty face
Chula/pretty one
Churro/doughnut-like stick
Dia y noche/day and night
Dona/doughnut
Empanada/turnover
Hueso azucarado/sugared bone
Ilusíon/illusion
Labios/lips
Lechuza/screech owl
Libro/book
Maleta/suitcase
Marranito/little pig
Media noche/midnight
Monja/nun
Muela/tooth
Novia/bride
Nudo/knot
Oreja/ear
Pan de muerto/Day of the Dead bread
Pan de polvo/wedding day cookies
Peineta/comb
Piedra/rock
Polvorón/powdery cookie
Portamoneda/coin purse
Presumida/conceited girl
Quequecito/little cake
Regañada/a scolding
Rehilete/pinwheel
Rueda/wheel
Sol y sombra/sun and shade
Suspiro/sigh
Trenza/braid
Tljeras/scissors
Tornillo/screw
Volcan/volcano

[duonyte]

Try typing the names of the ones you are interested in into the search bar. Here are the results for conchas, for example, http://www.food.com/recipe-finder/all/conchas

[medusa427]

Thanks for the suggestion, I've tried it:

Mexican Sweet Bread
I've searched Google etc. for hours, and I've found tons of recipes (maybe 50 or 60) for Conchas (or shells), and a few for Marranitos, cochintos or puerquitos (little pig, gingerbread pig), a couple for Polvorón (powdery cookie), OR Polvoron/Polvorones (Mexican Wedding Cookies), OR Polvorones (Mexican Shortbread Cookies) but that's about it.

When I go to a panaderia I find at least 20 to 30 different kinds/shapes of pan dulce, but no luck shearching the internet, other than above.
Actually I've only found two pictures of the the ones shaped like giant pretzels with large granules of sugar on them, no recipe.

I've even found video how to make the two color horns on you-tube, (but not the recipe).

No exageration, I'll bet I've shearched for over 20 hours total, I've even tried shearching in Spanish and tried translating, (not very good at it).

I've found a couple of places that say the panaderias hold the recipes as secret.

It's odd, one can find most anything on the internet, but not how to make pan dulce, including the recipes.

I've been eating these things all my life, love them, I'd really like to try and make some.....other than Conchas.

[duonyte]

From a Dallas panaderia
PETRA'S EMPANADAS DE CERVEZA

(Beer Empanadas)

8 cups all-purpose flour

3 cups vegetable shortening

1 can (12 ounces) beer (not light)

1 can (16 ounces) pineapple OR other fruit pie filling

Granulated or powdered sugar

Grease a large baking sheet.

In a large bowl, combine flour and shortening using 2 knives or a pastry blender. Add beer and mix to form a dough. Knead until dough forms a ball and can be handled without sticking.

Roll dough into 30 balls about size of a small lime. Using a tortilla press or rolling pin, shape balls into flat rounds, similar to tortillas.

Drop a tablespoonful pineapple filling in center and fold dough over into shape of a turnover. Pinch together edges of dough. Pierce top of empanada with a fork. Place empanadas on baking sheet.

Bake in preheated 350-degree oven about 15 minutes or until pastry is golden brown. Sprinkle each pastry with sugar while still warm. Makes about 30 empanadas.

NUTRITION INFORMATION PER SERVING: 326 calories; 21 grams fat; 0 cholesterol; 9 milligrams sodium.

Pan de Muerto- although I think we have recipes posted for this here
http://www.mexicoinmykitchen.com/2012/10/pan-de-muertomexican-bread-of-dead.html

I did run into the same comment that no one makes these at home, they just get them in panaderias. It's like rye bread in Lithuania. No one bakes it at home, as even supermarkets will have 15 or 20 varieties available, nearly all of which are outstanding.

[Mama's Kitchen (Hope)]

Medusa and duonyte! What great info!

[Chef #928625]

Regarding how hard it is to find recipes for different panes dulces :many of them are made using the same dough recipes only baked into different shapes or with different toppings,so if you can find one recipe it can really be used for many.Sometimes you can find recipes that are used in other countries /cultures that are identical or similar.For example French Palmiers are the same as the Palmeras and are essentially just puff pastry.I can think of several Mexican pasrties made with the exact same dough.Good luck!!

[Debbwl]

Oh good, thanks Chef #928625.
Up here in the part of northern CA where I live there is only one Mexican Bakery and I was not sure if it was me or the bakery but had noticed that other than the topping most of the dulces tasted the same.

[medusa427]

Debbwl,
"...I was not sure if it was me or the bakery but had noticed that other than the topping most of the dulces tasted the same."
Yes, like doughnuts, I guess one can say that some of the pan dulces do taste the same, sorta like a doughnut "glaze twisty" and a glaze doughnut, they both taste the same....but, but, we eat with our eyes first, and the varity of pan dulce is such that it's fun the eat the various types. Probably the Conch, (shell), the Cuerno (horn). elote (corn), all start off with the same basic recipe, but they sure look different, and seem to "taste" different. And do a glaze doughnut and a sugar dounut really taste different?

Now if one trys a Conch, a Marranitos/Cochinitos/Puerquitos (little pigs), a Piedras (rocks or stones), etc. they certainly taste different and have different recipes for the dough.

Northern California?.....I was born and raised in the SF Bay area, now that I've moved to Southern Texas; funny, just can't seem to find as many Panaderias in this area.