This is a type of savory roll traditionally made in Mexico. This crusty hard roll is usually broken in half with the soft, fluffy insides (known as the migajón) removed- and devoured! The exterior shell is then used as a torta or to scoop up and hold other food.
- measure the temperature of your water for the best possible rise!
- try dipping a fresh, warm roll in my Mexican Hot Chocolate Sauce.
- Weird but delish!!
Have you tried making these rolls or the hot chocolate dip?? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni
Hi Claudia! I’m so happy that you’ve reached out. Thank you so much fir the kind words and the recommendation!…
Hi Jenni, I heard your husband Greg talking about your new blog and so I thought I would check it…
It’s been awhile since I’ve made the instant pot version, I’m sorry.
I plan to make this for my book club. Great idea. Do you happen to have the directions for the…
This was my favorite slider out of the four! Thank you, Azilde! I hope you enjoy 💕