Pan Dulce

An assortment of Mexican sweet breads—conchas, cuernos, and polvorones—best enjoyed with a warm café de olla.

Ingredients

• 700g white fish fillets
• 400g corn tortillas
• a handful of minced garlic
• 1/2 tsp chili powder
• 1/4 cup olive oil
• 200g red bell peppers
• a handful of fresh oregano, chopped
• a generous spoonful of pickled red onions
• 400ml beef stock

Instructions

1. 1

   Gather and prep the bolillo rolls and pork shoulder, measuring everything out so it is ready to go.

2. 2

   Heat olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the rehydrated dried chilies and white onions, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the pork shoulder, season with ground cinnamon, and cook until just done, about 20 mins.

5. 5

   Warm the bolillo rolls alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the bolillo rolls and spoon the cooked mixture over the top.

💡 Tips