Salporcitos, also known as alporcitos, are traditional Mexican sweet corn breads made from masa de maíz (tortilla flour). They originated as a simple way to use leftover masa, turning it into a snack that families enjoy with coffee or as a modest dessert.

In central Mexico, Salporcitos are often flavored with cinnamon and brown sugar, while in the south they may include anise or be shaped into small rings. Some regions add orange zest or use piloncillo instead of brown sugar for a deeper caramel flavor.

They are typically served warm, dusted with extra brown sugar, and enjoyed alongside a cup of café de olla or hot chocolate. They can also be paired with fresh fruit or a dollop of crema.

Salporcitos are popular during family gatherings, religious festivals such as Día de los Muertos, and as a simple treat for afternoon merienda. Their quick preparation makes them a go‑to snack for spontaneous celebrations.

They showcase the versatility of masa de maíz, turning a staple ingredient for tortillas into a sweet, soft bread. The combination of cinnamon, butter, and brown sugar gives them a comforting flavor that is both familiar and distinctively Mexican.

Common errors include over‑mixing the dough, which creates a tough texture, and using cold butter that doesn’t blend well. Also, failing to preheat the oven fully can lead to uneven browning.

Butter adds a rich, creamy flavor while lard contributes a flaky texture and authentic Mexican taste. Using both creates a balanced crumb that is tender yet slightly crisp on the outside.

Yes, you can shape the dough, cover, and refrigerate for up to 24 hours before baking. After baking, store them in an airtight container at room temperature for one day or freeze for longer storage.

The tops should be a deep golden brown with a slight sheen from the sugar. Inside, the crumb should be soft, slightly moist, and fragrant with cinnamon.

The YouTube channel PAN PAN Y MAS focuses on simple, home‑style Latin American recipes, especially Mexican comfort foods, with an emphasis on using everyday pantry ingredients and quick preparation methods.

PAN PAN Y MAS emphasizes ultra‑simple, budget‑friendly recipes that use staple ingredients like masa de maíz, often showing how to repurpose leftovers. The host’s friendly, conversational style makes the dishes feel accessible to beginners.