bolillo

Milanesa Torta with Matador Guacamole and Melty Cheese recipe from Pati’s Mexican Table Season 8, Episode 5 &quot;A Taste of Mazatlán&quot;

Milanesa Torta with Matador Guacamole and Melty Cheese

Vegetable oil (for frying)

boneless skinless chicken breasts (pounded to 1/4-inch thickness)

Kosher or sea salt (to taste)

black pepper (to taste)

all-purpose flour

eggs

milk

butter

chiles

mayonnaise

Oaxaca cheese

Cotija cheese

baby arugula

Matador Guacamole

soy and lime mixture

Preheat the oven to 450°F.

In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes.

Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do. Place them on a baking sheet and continue with the remaining chicken.

Fry the chicken breasts in the heated oil one or two at a time, making sure the pan is not over crowded, for about 3 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate or rack and repeat with the remaining chicken breasts.

In another bowl, mix the mayonnaise with Oaxaca and Cotija cheeses.

To build the torta, place the split bread rolls on a baking sheet. Spread the cheese and mayonnaise mixture on the split sides of the rolls. Bake until the cheese is bubbling and melted, about 4 to 5 minutes.

Toss the arugula with 1/4 cup of the soy and lime mixture from the Matador Guacamole. Top the bottom half rolls, with the cheese already melted on them, with the chicken, Matador Guacamole, and the dressed arugula. Cover with the top half of the rolls.

Grilled Cheese and Bean Heroes recipe from Pati&#x27;s Mexican Table Season 3, Episode 3 “My Three Favorite Boys”

Grilled Cheese and Bean Heroes

teleras, bolillos, Portuguese buns,

refried beans (homemade

(about 8 ounces) shredded Oaxaca cheese, mozzarella, Monterrey Jack

Traditional pico de gallo (or other salsa of your choice)

chorizo

Crisped bacon

Turkey or ham

Sautéed mushrooms

avocado

Preheat the oven to 350°F. Slice the bread in half lengthwise. Spread each piece with 3 to 4 tablespoons of refried beans and top with 3 to 4 tablespoons of grated cheese. Arrange the molletes on a baking sheet as you make them. If you want to add more toppings like ham, turkey, bacon or chorizo, sprinkle them on top of the cheese.

When they are all assembled, bake until the cheese has melted and the bread has a nice toasted crust on the bottom and around the edges, 8 to 10 minutes. Eat while hot. Serve with pico de gallo, or your favorite salsa, on the side.

Try vegan pambazos for a mouthwatering fusion of flavors! They feature crispy, sauce-soaked bread with a chorizo and potato mixture. Top it off with lettuce, salsa, crema, and queso.

Best Vegan Pambazos

pambazos, French rolls

guajillo chiles

white onion

garlic

½ - 1 cup reserve cooking water

Salt

potatoes

olive oil, divided

green lettuce

salsa verde

Mexican crema

cotija cheese

Stem and seed the guajillo chiles, then add them to a pot of water with the onion and garlic. Bring it to a low boil, then turn the heat to low for 10-15 minutes until the chiles are soft.

Drain the chiles, onions, and garlic, then transfer to a blender. Add in &frac12; cup of cooking water or vegetable broth and a generous pinch of salt. Blend on high until a paste is formed, adding more liquid as needed. Strain into a bowl and set aside.

Sauce

In the meantime, scrub and cube the potatoes into &frac12;-inch pieces. Steam or boil them for 10-12 minutes, or until tender when pierced with a fork.

Heat about &frac12; tablespoon olive oil in a large skillet over medium. Add the potatoes and cook for 2-3 minutes, then mix in the vegan chorizo.

Season with salt and cook for an additional 3-4 minutes until the chorizo is hot. If your potato chunks are larger, roughly mash them, then transfer everything out of the skillet.

Filling

Heat &frac12; - 1 tablespoon olive oil in the same skillet over medium. Cut your pambazo bread in half, leaving the top partially attached. Brush one side with guajillo paste, then add it to the skillet paste side down. Press down on the bread with your spatula to make sure the whole surface is cooked.

While the first side is cooking, brush the bottom surface with more paste. Fry each side of the bread until crispy. Continue this process with the rest of the buns, adding more oil to the pan as necessary.

Frying

Add a scoop of chorizo and potatoes to the bread, then top with lettuce, salsa verde, Mexican crema, and queso cotija. Serve your vegan pambazos immediately while warm. Happy eating!

Assembly

A bolillo or pan francés is a traditional bread made in Mexico. It is a variation of French baguette, although shorter and often baked in a stone oven.

Bolillo

water

dry yeast

all purpose flour

salt

The night before baking, place yeast and water in a small bowl, mix well and add the flour. Mix again. You don’t need to knead here.

Cover with a plastic wrap and let sit on your kitchen countertop all night or at least 8 hours. Making this starter will increase the flavor of your bread. The next morning, the starter will have a larger volume and will have formed lots of bubbles.

Starter

In the bowl of a stand-mixer, place the starter, flour, salt, yeast and melted shortening.

Start kneading the dough, adding the warm water slowly right at the beginning of the kneading process.

Knead for 7 minutes on speed low to medium speed. The dough will separate from your mixing bowl while kneading.

Remove dough from the bowl and place on your working surface to form a ball. It should look soft but still a little rough.

Grease a large bowl with shortening or oil. Place the dough and turn it all over to make sure all sides are covered with a coating of the grease. Cover with a plastic wrap and let it rest in a warm place for 2 to 3 hours or until the dough has doubled in volume.

After the dough has doubled in volume, gently push your fist in to deflate it. Divide the dough in 10 pieces (about 4 oz / 110 g each). Place the pieces of dough into your slightly greased working surface. Cover with a greased plastic wrap and let them rest for 15 minutes to allow gluten to develop and help to shape your bolillos easier.

To form the bolillos rolls, dust your work surface with flour very lightly, flatten one piece of dough with the palm of your hand and fold ⅓ of the dough towards you and press down with your fingers, sealing it very well. Fold the dough again, repeating the sealing process until you form a roll, pinching the dough tightly. Make sure all the ends are sealed.

To shape the rolls, place your hands over the dough and press gently but firmly, cupping your fingers, rolling back and forth. While doing this, press the heel of your hands to leave some dough uncovered to form the traditional bolillo ears.

Place each bolillo seam side down on the greased baking sheet and cover with a greased plastic. Allow them to rise until they’ve doubled in volume. About 90 minutes.

Before the end of the rising period, turn oven on at 450 F / 230 C. Place the metallic pan for the water on the oven floor.

Once the rolls have doubled in volume, make a deep cut using a sharp serrated knife or a razor blade, holding your hand at a 45-degree angle.

Spray the rolls with warm water, place them in a preheated oven and add 1½ cup (400 ml) of cold water to the metallic tray you placed on the oven floor. The steam will create that beautiful thin and crunchy crust.

Bake for 20 to 25 minutes until they are golden, remove form the oven, and let them cool on a wire rack.

The bread keeps well for a couple of days in a plastic bag, or it can be frozen for up to a month. To reheat: thaw bread lightly, spray water, and place in preheated 400 F / 200 C oven for about 12 to 15 minutes until warm and crunchy.

Baking day

Muy bien! My go too from now on! Mucho gracias! My husband and toddler LOVED this bread!! No need to look any further for an authentic bolillo...u wont be disappointed!!

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Milanesa Torta with Matador Guacamo...

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Top 4 bolillo recipes from across the web

The most viewed bolillo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Milanesa Torta with Matador Guacamo...

Grilled Cheese and Bean Heroes

Best Vegan Pambazos

Bolillo

The most viewed bolillo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine