The first Mexican mollete I ate was something of a disappointment. It was billed as a toasted bolillo (a crusty white roll popular in Mexico) served with refried beans, chorizo and cheese with some pico de gallo salsa on top. And that is exactly what it was, nothing less and nothing more. But I wanted more!
I went home and one of Zandoyo Bed & Breakfast's most popular breakfast dishes was born.
We have gone through various iterations but what we serve now is everything we want in a mollete! Start with a some good bread. Butter it and toast it on one side on the comal, and then pile on the ingredients: Beans, chorizo, bacon, avocado, mushrooms, red pepper, jalapeño and cheese.
The most recent addition was the egg on top. The runny yolk makes a big difference to the texture of the dish.
Our version of the Mexican mollete makes a hearty breakfast but it does need something on the side, preferably light and perhaps slightly sweet. Like a mango and avocado salad, or a cucumber and jalapeño salad dressed with lime juice and agave syrup.
There is a bit of prep to this breakfast but it's a good meal to serve when you have a bunch of people over for breakfast, as we always do at Zandoyo! Service goes fast and smooth. Provecho!
Molletes Chingones
Ingredients
- 1 slices good bread
- Butter to spread on the bread
- 30 g Refried beans
- 30 g Mexican chorizo Cooked
- 3 slices Avocado
- 50 g Bacon One thick slice of cooked bacon, cut in two
- 3 strips Red pepper Julienned, thickly sliced
- 50 g Cheese Sliced gouda or manchego.
- 25 g Mushrooms Sliced and sauteed
- 2 slices Jalapeño chile
- 1 Egg, fried sunny side up
- 2 tbsp Pico de gallo salsa
Method
- Toast the buttered side of the bread on a comal or in a frying pan.
- Spread the refried beans and the chorizo on the toast, before topping with the rest of the ingredients apart from the egg and the salsa. The order of the toppings isn't important but the cheese goes on top.
- Bake the mollete in a 400 F oven for 10 minutes.
- Serve with a fried egg and pico de gallo on top.
Notes
- For maximum flavor salt your ingredients well i.e. red pepper, mushrooms and avocado.
- Sautee your chorizo with some diced white onion.
- We use artisanal bread from a local bakery, usually their white loaf because it is lighter and this can be a heavy meal for breakfast when combined with the fruit course we serve. But we also use their seed bread.
- This goes well with a salad, such as a cucumber and jalapeño. Slice the ingredients thinly and dress with cilantro, lime juice, red pepper flakes, olive oil and a bit of sweetener such as agave syrup.
