Torta pan

Ingredients:

4 cups all-purpose flour

1 package of active dry yeast

1 Tbs sugar

1 1/2 cups of warm water

1 Tbs salt

½ cup white cornmeal

wash:

1 egg white 

1 tablespoon of milk

Instructions:

In a large bowl combine, all the dry ingredients then add water knead the dough until it is combined well then with oily hands make a ball. Put a towel over the dough and let it rise for 1 hour.

After the dough has risen for an hour. Punch the dough down and dump it onto a lightly floured surface and divide dough into 8 portions.

Make the buns and place them into a cookie sheet, press down the middle with a knife, brush with the wash mix, sprinkle cornmeal over, cover them with a towel and plastic, let them rise for an hour or until they are almost double in size.

Bake at 375°F until golden brown.

Tortas de pierna toppings:

Mayonnaise, mustard, avocado and cooked pork tenderloin.

Sliced tomato, onion, red and green pickled peppers.