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.