Snacks & baking
Birote
A sourdough bread roll from Guadalajara with a thick, golden crust and a dense, slightly tangy crumb. It is eaten fresh in the morning, often filled with ham, cheese or chicharrón.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- In a bowl, mix the flour, salt, sugar and yeast, then add the lukewarm water, starter and oil.
- Knead for 10 minutes by hand or in a stand mixer until you have a smooth, elastic dough that no longer sticks to your fingers.
- Leave the dough covered with a tea towel for 1 hour, until it has doubled in size.
- Divide it into 4 pieces, shape each into a tight ball, then flatten them slightly.
- Place them on a tray lined with baking paper dusted with cornmeal and leave to rest for 30 minutes.
- Cut a cross on top with a sharp knife and brush with water. Sprinkle with sesame if using.
- Bake at 220 °C for 20 to 25 minutes, until the crust is well browned and the bread sounds hollow when tapped underneath.
- Leave to cool on a rack before slicing, then fill to your liking.
Variations and tips
Sweet birote. Replace the salt with 1 tablespoon of extra sugar and serve with butter and jam.
Using what's available here. If you don't have liquid starter, use 15 g of extra fresh yeast and allow a little longer for rising.
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Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Original Ecomely recipe.