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Tu Vez Latino Culinary Academy: Bolillos


Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

One of the greatest sandwiches in the world, (or sangwiche as our moms would say), is the Mexican torta. You may disagree, but you’d be wrong. These big fat bad-boys have all you need. Some kind of meat, a spread of refried beans, slices of avocado, slices of tomato, some lettuce, some jalapeños, maybe some cheese, between two delicious bolillos. Besides the tortilla, the bolillo is the most famous Mexican bread product. These crusty white rolls are the greatest bread for a sandwich. Bolillos are best when eaten the same day after they are made, as they tend to get hard after a couple of days. Like, break your teeth hard. Bolillo is also a not so nice way to refer to white folks, but that’s neither here nor there. This recipe is simple and delicious. Impress your friends at your next sandwich party. We don’t think there is such a thing as a sandwich party, but there should be.

Bolillo

1 Package of active dry yeast. This is one of the times bacteria is a good thing

1 1/3 Cup of warm water. Warm, not hot

1 Tbs of honey. Use local honey for help with allergies

1 Tbs of vegetable shortening, or if you don’t value your life, lard

1 1/2 Tsp of salt

4 Cups of all purpose flour

Pour the yeast and the warm water and mix until the yeast dissolves. It is going to smell like beer, but don’t drink it. Let it sit for 5 minutes. Go to the bathroom or something, but don’t forget to wash your hands. Then, stir in the honey, shortening, and salt then add the flour. Mix it for 5 minutes, until it’s a nice elastic piece with no lumps. Pour some flour on a surface and knead the dough until it is nice and elastic. Put the dough in a slightly greased bowl and let it sit for an hour. It should have grown to twice its size through the magic of science! Punch the dough down. This is therapeutic. Then, divide the dough into 8-10 balls and roll them out into ovals. The should be like 5 1/2 in. and tapered at the end. Put the ovals on a greased cookie sheet and cover with a cloth or damp paper towel for half an hour. They will rise again. Give them a slash on the top. Heat the oven to 375 and bake them for half an hour or until they are golden brown. Then, eat them!

 

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