Alright, here’s a great little mollete recipe for you to try out (and fall in love with!) Inside Mexico, molletes are made using bolillos that you slice lengthwise and then top with a layer of frijoles and then some chihuahua cheese. It is then grilled in an oven until the cheese melts.
The Mexican molletes are almost always served with sides of Mexican salsa and/or pico de gallo to further enhance the deliciousness! And sometimes, you’ll also see molletes from Mexico topped with chorizo meat, sliced up ham, bacon, and even mushrooms, but the salsas are more common in my experience, as well as that of my Mexican chef friends, here.
The molletes dish is considered one of the more filling but easy-to-prepare Mexican breakfast recipes. It’s common for either the mother or father in a Mexican family to make this dish on Sundays for the whole family; as this is very much considered a family breakfast recipe in central Mexico.
Oddly enough, some of the best molletes I’ve ever tasted were the ones they serve at Sanborns and at VIPS, two Mexican chain restaurants that serve SUPER delicious molletes breakfasts! Anyway, enough chatter. This authentic Mexican recipe for molletes is going to mimmic the delicious ones I’ve found in those Mexican restaurants. Here we go:
Cook Time: 1 hour
Ingredients (Servings 6):
6 bolillos (a type of savory, crunchy crust Mexican bread that’s soft inside)
1 cup of black or pinto refried beans (the beans need to be on the sweeter side, not bitter or heavy)
1 cup of shredded manchego or mozzarella cheese–I prefer Oaxaca, if you can find it where you live
Slice the bolillos in half, lengthwise.
Warm up your beans/cook your beans, and spread a couple tablespoons on the white side of each piece of your bread.
Cover each with shredded chihuahua cheese and be generous in your portions.
Set them up one by one in an oven tray, with the cheese side facing up.
Heat up oven at 250F. Once hot, insert the tray and bake the molletes until cheese has completely melted: should take about 10 to 15 min, but check them because the bread can burn and the cheese can become crispy if you overdo it. Molletes are normally baked until the top layer of cheese has melted and begun to bubble, and the edges of the bread roll have become slightly golden brown in color.
While the molletes are baking, prepare your Mexican salsas to go with it.
When ready, remove the molletes from your oven and serve one bolillo per person and garnish with pico de gallo and a little bit of salsa de molcajete to taste.
And then enjoy! This authentic Mexican molletes recipe makes one of the easiest Mexican breakfast recipes dishes I’ve seen in a while, so it’s simple if you have an oven and a bit of time on your hands, and you’re eager to learn your next delicious authentic Mexican recipe 😉 Provecho! -Carlos Lima