In a bowl, combine all the ingredients for the bolillos: flour, salt, sugar, yeast, and warm water. Mix well until fully incorporated. Let the dough rest for 1 hour.

After the dough has rested for 1 hour or has doubled in size, shape the bolillos.

Divide the dough into four equal parts and roll each piece by hand to form the rolls.

Place the rolls on a baking sheet lightly greased with vegetable shortening to prevent sticking. Sprinkle generously with flour and let them rest for 1 1/2 hours or until doubled in size.

Preheat the oven to 400°F. Use a sharp knife to make a slit on top of each roll, then bake the bolillos at 400°F for 20 to 25 minutes or until golden brown.

Once baked, cut off the tip of each roll and remove some of the soft bread inside. Fill each roll with 2 to 3 tablespoons of sour cream until evenly coated, then add the ham and finally the pickled jalapeños.

Add the sour cream, ham, and pickled jalapeños.

If you buy the bolillos already made, the preparation should take no more than 5 minutes. Enjoy!