Mexican pan bread

Introduction

History

Mexican pan bread has its roots in traditional Mexican cuisine, where cornmeal is a staple ingredient in many dishes. This recipe puts a modern twist on a classic ingredient, creating a unique and tasty bread that is perfect for any occasion.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to preheat your oven before mixing the ingredients to ensure even cooking.

- Grease your iron skillet well to prevent the bread from sticking.

- Feel free to add in additional ingredients such as cheese, jalapenos, or bell peppers for extra flavor.

Serving Suggestions

Mexican pan bread is delicious on its own, but can also be served with a side of salsa, guacamole, or sour cream for added flavor. Pair it with a fresh salad or some grilled vegetables for a complete meal.

Cooking Techniques

Baking is the main cooking technique used for this recipe, as the bread is baked in the oven until golden brown and cooked through. Be sure to keep an eye on the bread to prevent burning.

Ingredient Substitutions

If you don't have mexe-beans on hand, you can use black beans or pinto beans as a substitute. You can also use regular eggs instead of an egg replacer if desired.

Make Ahead Tips

Mexican pan bread can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Serve Mexican pan bread on a decorative platter with a sprinkle of fresh cilantro or chopped green onions for a pop of color. You can also cut the bread into slices or wedges for easy serving.

Pairing Recommendations

Mexican pan bread pairs well with a variety of dishes, including tacos, enchiladas, or grilled meats. Serve it alongside your favorite Mexican-inspired dishes for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of Mexican pan bread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Mexican pan bread contains approximately 200 calories, making it a relatively low-calorie dish that is perfect for a light meal or snack.

Carbohydrates

Mexican pan bread is a carbohydrate-rich dish, with the main source of carbs coming from the cornmeal and mexe-beans. Carbohydrates are an important source of energy for the body and can help keep you feeling full and satisfied.

Fats

This recipe is relatively low in fat, with the main source of fat coming from the egg replacer. Fats are essential for overall health and can help the body absorb important vitamins and minerals.

Proteins

Mexican pan bread is a good source of protein, with the mexe-beans and egg replacer providing a healthy dose of this essential nutrient. Protein is important for building and repairing tissues in the body.

Vitamins and minerals

This dish is rich in vitamins and minerals, with ingredients such as garlic and onion providing important nutrients like vitamin C and potassium. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains eggs and cornmeal, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, Mexican pan bread is a nutritious and delicious dish that is perfect for any occasion. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this recipe is a healthy and satisfying option for your next meal.

Summary

Mexican pan bread is a delicious and nutritious dish that is perfect for any occasion. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this recipe is a healthy and satisfying option for your next meal. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. As soon as I walked in, I was greeted by the wonderful aroma of freshly baked bread. Maria had a big smile on her face as she proudly presented me with a plate of Mexican pan bread.

I had never tasted anything like it before - the bread was soft and fluffy on the inside, with a crunchy crust that was sprinkled with a hint of cinnamon and sugar. It was absolutely delicious, and I knew right away that I had to learn how to make it myself.

Maria laughed when I asked her for the recipe, saying that it was a family secret that had been passed down for generations. But she saw the eager look in my eyes and decided to share it with me.

She took out a worn and stained recipe card from her recipe box and handed it to me. As I read through the ingredients and instructions, I couldn't believe how simple it was to make this delightful bread. Flour, sugar, yeast, salt, and a few other basic ingredients were all that was needed.

Maria patiently walked me through the steps, showing me how to knead the dough until it was smooth and elastic. She taught me how to let it rise properly and how to shape it into the traditional round loaves that are characteristic of Mexican pan bread.

As we waited for the bread to bake in the oven, Maria and I sat at her kitchen table sipping on cups of hot tea and reminiscing about old times. She told me stories of her own grandmother, who had taught her how to make this bread when she was just a little girl. I listened intently, soaking in every word and feeling grateful for the opportunity to learn this special recipe from such a dear friend.

When the bread was finally done baking, we eagerly sliced into it and savored every bite. The taste and texture were perfect - just like Maria's. I knew that I had found a new favorite recipe that I would cherish and pass down to future generations.

From that day on, I made Mexican pan bread regularly in my own kitchen. I would often invite friends and family over to enjoy it with me, just like Maria had done with me that fateful day. The bread always brought smiles to their faces and warmth to their hearts, just as it had done for me.

Over the years, I have tweaked the recipe slightly to make it my own. I added a touch of vanilla extract to the dough and experimented with different toppings like sliced almonds or dried fruits. Each time I bake a fresh batch of Mexican pan bread, I am filled with joy and gratitude for the memories and friendships that this recipe has brought into my life.

Now, as I sit here writing this story, I can't help but feel a sense of pride in knowing that I have preserved a piece of my friend Maria's family history through this recipe. I hope that one day, my own grandchild will find the same joy and connection in making Mexican pan bread as I have.

For now, I will continue to bake this delicious bread with love and gratitude in my heart, knowing that each loaf carries with it a little piece of my dear friend Maria and the beautiful moments we shared in her kitchen that summer day.

Categories

| Better Digestion Recipes | Cornmeal Recipes | Mexican Recipes | Red Chile Powder Recipes |

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