Molletes, for me are one of those simple, but so delicious, Mexican recipes that can be prepared any time of the day. It’s a bolillo style roll, sliced in half lengthwise, slathered with refried beans, topped with Chihuahua cheese and cooked under the broiler. It’s that simple! I was so excited to find a big bag of shredded Chihuahua cheese at the local market a couple of weeks ago, I knew I had to prepare some molletes. Molletes are kind of like Mexico’s version of French bread pizza. The toppings are usually kept simple with just beans, cheese, ham and a fresh garnish of pico de gallo. For my recipe, I could not pass up a couple of slices of thick cut bacon. And instead of chopping up the pico de gallo, I decided to just slice all my fresh ingredients separately and garnish to taste. My would would always have these same garnishes anytime she would prepare tortas and well, this is kind of like an open faced torta with melted cheese, the best!! I remember as a kid also enjoying a sweet version of a Mollete. It was the bolillo with a thick layer of butter and then sprinkled with sugar. A minute under the broiler and all that sugar caramelizes, wow! I think I may need to prepare some of those soon. I love how one found ingredient inspires a tasty dish and brings back a flood of wonderful family memories.
Sometimes instead of chopping all the ingredients for pico de gallo, I just slice the ingredients thin and garnish the molletes this way.
The molletes pictured above are layered with beans, rajas(poblano strips), Oaxaca cheese, avocado and fresh pico de gallo(salsa Mexicana)!
- * I prefer to make my own version of refried beans than using store bought
- 1 1/2 cups black or pinto beans cooked
- 1 roma tomato quartered
- 1 quarter small white onion
- 1 serrano chopped
- Salt to taste
- 1 1/2 cups black or pinto beans
- Oil of your choice I used 1 tablespoon of pork lard
- 1 cup homemade salsa
- 8 strips cooked crispy bacon
- 1 cup Chihuahua cheese shredded
- 2 Mexican bolillo rolls or Portuguese style rolls
- 1 avocado sliced
- 2 roma tomatoes sliced
- white onion thinly sliced
- Jalapeño or serrano pepper thinly sliced
- Cilantro chopped
- Preheat 1 tablespoon of oil (your choice) to medium heat in medium skillet. In the blender, combine the tomato, onion, serrano and pinch of salt. Blend until smooth. Add to skillet along with beans. Bring to a boil, reduce heat and mash with a potato masher until desired consistency. Remove from heat.
- Preheat broiler on high for a few minutes. Split the rolls in half, lengthwise. Line a baking sheet with foil paper and spread out the rolls cut side up. Spread each roll with beans, salsa, 2 strips of bacon and Chihuahua cheese.
- Cook under the broiler until cheese is nice and bubbly with a few brown spots. Remove from oven and garnish with avocado, tomato, onion, chile slices and cilantro. Yields 4 servings.
Pictured below, molletes for a tasty Mexican brunch. It includes fresh fruit, papas con huevo(potato and and egg), salsa de mesa, chorizo, jalapeños en escabeche and avocado.
Mom and abuelita, always a source of inspiration for me. Cook for the one’s you love. Share your recipes with your children. They will be so thankful for this. I promise.