Here is a recipe for little Mexican bolillos, a key component of delicious, delicious tortas (Mexican baguettes). A bolillo is sort of like a baguette had a baby with brioche, then emigrated to Mexico, but much easier to make than a brioche and more tasty than a baguette. Ideas for sandwich fillings also listed below. 

Ingredients

750g flour

562g water

15g fresh yeast

1 egg

10g salt

8g sugar 

2 tbsp salted butter⁠⠀

Directions

1. Dissolve fresh yeast in water, then add flour and mix until just combined. Leave dough.⁠⠀
2. After 20 minutes, add salt, sugar and egg. Rest dough for 30 minutes then fold and stretch. Repeat folding and stretching twice, leaving 30 minutes between each rest. ⁠⠀
3. Cover dough and bench proof for 1 hour⁠⠀
4. Weigh dough into 80g balls and shape once, leaving to proof for 3 hours in the fridge/cold store. ⁠⠀
5. Shape into small baguettes and bench proof using a floured couche for a 1 - 2 hours. 
6. Score a line down the middle of each bolillo and bake, using steam, at 200/oC for 20-25 minutes.⁠⠀

Filling ideas

Unfortunately for the veggies and vegans amongst us, a torta is traditionally filled with some kind of meat. However, the basics of any torta are good enough alone - refried beans, guacamole, shredded lettuce, tomato, and pickled onions and jalapenos along wit some kind of Mexican table sauce and, very often, mayonnaise and sometimes cheese. The three most common types of torta include chopped pork or pulled pork, a thin slice of steak, grilled on the barbecue or marinaded chicken. The bolillo is often also soaked in a spicy sauce before being served.