Atole agrio
A hot, sour maize drink from Tabasco made from maize that is not lime-cooked. The ground grain sours for half a day, then makers strain it and boil it until thick.
Modern adaptation
Pan de pulque
Two Mexican loaves made with pulque, eggs and baker's yeast in a home-oven recipe.
Bread with pulque
Pan de pulque is documented in central Mexico in varied sweet and savoury forms. This home method uses both pulque and commercial dry yeast; it should not be treated as instructions for cultivating pulque or as a stand-alone pulque-leavened process.
Sources for this section
History
Larousse documents pan de pulque across central Mexican states; the first attestation is not established.
Ingredients
Yield 2 loaves · Scaling: source batch only
Wheat flour
500 g
Warm water
59 mL¼ cup as recorded
Dry yeast
9.9 mL2 tsp as recorded
Egg
2 whole
For the doughPulque
237 mL1 cup as recorded
More if needed; use a commercially produced food-grade productSugar
118 mL½ cup as recorded
The source adds it in two stages but does not specify the division.Salt
15 mL1 tbsp as recorded
Lard
59 mL4 tbsp as recorded
Plus more for greasing the trayEgg
1 whole
Beaten, for glazeMethod
Risks and precautions · Standard risk
Contains wheat and egg. Pulque is an alcoholic fermented beverage; this recipe does not establish how much alcohol remains after baking.
Do not taste raw dough or egg wash; raw flour and eggs can contain harmful germs. Wash hands and surfaces after handling them.
Use care with the hot tray.
- Dissolve the dry yeast in the warm water. Mix it with 300 g flour, the pulque, salt and some of the sugar. The source does not specify how much sugar to add at each stage.
- Leave for 30 minutes, then add the two dough eggs, lard, remaining sugar and remaining flour. Knead for 5 minutes until combined.
- Cover in a bowl and let rise in a warm place until doubled.
- Grease a baking tray with lard. Knead the dough briefly, divide into two and shape into rectangular loaves. Place on the tray and let rise again.
- Preheat the oven to 180°C. Brush the loaves with beaten egg and bake for 30–40 minutes until golden and cooked through.
Conditions
Yield2 loaves
Places
Mexico
Documented preparation · Country evidenceLarousse documents pan de pulque in central Mexican states; no precise birthplace is established.
Related
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Moroccan semolina pancakes made from a thin yeast batter, rested until foamy and cooked on one side until the surface sets with a honeycomb of holes. This source-specific batch makes sixteen 5-inch pancakes.
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Biga
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Sources
Secretaría de CulturaInspiration · Method · Geography
Memorias del mole de ollaTwo-loaf pulque and yeast formula, proofing, egg wash and 180°C bake; sugar split not stated.
Cited in: Bread with pulque
Larousse CocinaContext · Geography
Pan de pulqueCentral Mexican associations and traditional pulque-leavened variations.
Cited in: Bread with pulque