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Molletes are one of Mexico’s simplest yet most satisfying dishes, a delightful open-faced sandwich that’s both comforting and versatile. Whether served as a quick breakfast, a casual snack, or even a light dinner, Molletes offer a delicious combination of toasted bread, creamy beans, and melted cheese, often topped with fresh salsa.
It’s a dish that’s as much about texture as it is about flavour, creating a perfect balance that’s beloved across Mexico.
What Is Molletes?
Molletes are a traditional Mexican dish made from bolillos, small crusty rolls that are sliced in half, hollowed out, and then toasted to golden perfection. The bread is typically slathered with refried beans, topped with cheese, usually queso Oaxaca or queso fresco, and baked until the cheese melts and becomes wonderfully gooey.
Molletes are often finished with a spoonful of pico de gallo or other fresh salsa, which adds brightness and a touch of acidity that balances the richness of the beans and cheese.
Although Molletes are often served for breakfast, they’re versatile enough to be enjoyed at any time of day. Their simplicity allows for endless variations, making them a blank canvas for all kinds of toppings, from slices of avocado and chorizo to scrambled eggs or even a drizzle of hot sauce.
This flexibility is one of the reasons why Molletes have remained a staple in Mexican kitchens for generations.
Ingredients and Taste
The core ingredients of Molletes are straightforward but come together to create an incredibly satisfying dish. Bolillos are essential, these crusty rolls have a soft interior and a crunchy exterior that becomes perfectly crisp when toasted.
The refried beans, made from pinto or black beans, add a creamy, savoury layer that soaks into the bread just enough to soften it without losing the crunch. The cheese, typically Oaxaca cheese or any mild melting cheese, adds a rich, salty contrast to the smooth beans.
When it comes to flavour, Molletes are all about balance. The beans provide a hearty, savoury foundation, while the melted cheese adds richness and indulgence. The bolillo’s toasted texture brings a satisfying crunch that contrasts beautifully with the soft, creamy toppings.
The fresh salsa, with its bright notes of tomatoes, onions, cilantro, and lime, cuts through the richness and adds a fresh burst of flavour. Each bite offers a perfect mix of textures and tastes, from the crispy bread to the smooth beans and melted cheese, all tied together by the zing of fresh salsa.
A Taste of History
The origins of Molletes trace back to the fusion of indigenous and European culinary traditions. Bread, introduced by the Spanish during colonization, became a staple in Mexican cuisine, leading to the creation of dishes that combined local ingredients like beans and cheese with European baking techniques.
Bolillos, a type of bread influenced by French baguettes, became a popular base for many Mexican dishes, and Molletes are perhaps one of the most enduring uses of this beloved roll.
Over the years, Molletes have become a household favourite, especially in regions where bolillos are readily available. They are not only simple and affordable but also endlessly customizable, making them a versatile dish that can be adapted to personal tastes.
While traditionally served with refried beans and cheese, Molletes have evolved to include a wide range of toppings, reflecting the creativity and resourcefulness of Mexican home cooks.
Mexican Molletes (Open-Faced Sandwich) Recipe
Serves: 4 people
Ingredients:
- 4 bolillo rolls (or similar crusty bread, like French rolls)
- 1 cup refried beans (homemade or canned)
- 1 cup shredded Oaxaca or Monterey Jack cheese
- 1/4 cup butter, softened
- 1 jalapeño, finely chopped (optional, for heat)
- Salt and pepper, to taste
For the Pico de Gallo:
- 2 medium tomatoes, diced
- 1 small onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small lime, juiced
- Salt, to taste
Directions
To begin, preheat your oven to 375°F (190°C). Cut the bolillo rolls in half lengthwise, creating 8 open-faced pieces. Lightly spread butter on the cut sides of each half to enhance the flavour and give the bread a crisp, golden texture when toasted.
Place the buttered bolillo halves on a baking sheet, cut side up. Toast them in the preheated oven for about 5-7 minutes or until the edges turn slightly crispy and golden. This step ensures the bread holds up under the toppings.
In a medium saucepan over medium heat, warm the refried beans, stirring occasionally. Season with a little salt and pepper to taste. If you prefer a spicier version, stir in the finely chopped jalapeño at this stage.
Once the bread is toasted, spread a generous layer of the warmed refried beans over each half, ensuring the beans cover the surface evenly. The beans are the key base, providing both flavour and texture to the molletes.
Top each bean-covered bolillo with a handful of shredded Oaxaca or Monterey Jack cheese, distributing it evenly. Make sure to cover the beans fully with cheese for that classic molten top.
Return the prepared molletes to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly. If you'd like a bit of extra crispness, broil them for an additional 1-2 minutes, watching carefully to avoid burning.
While the molletes are baking, prepare the pico de gallo. In a small bowl, mix the diced tomatoes, onion, cilantro, and lime juice. Season with salt to taste. This fresh salsa adds a vibrant and refreshing contrast to the rich, cheesy molletes.
Remove the molletes from the oven and transfer them to a serving plate. Top each one with a spoonful of the freshly made pico de gallo for a burst of flavour. Serve immediately, and enjoy with optional sides like pickled jalapeños or a drizzle of hot sauce to enhance the experience.
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