Tastes like home.
Now molletes haven’t got the rock star fame of tacos or tostadas in Australia, but they are extremely popular in Mexico because they are cheap, delicious and super-easy to make. Because of this, molletes are pretty much an essential food group for students all over Mexico.
Daniella Guevara Muñoz says…
I love this recipe because it always transports me back to my younger days in Mexico City, where I spent the first half of my life. Any dish that takes me back to my youth must be a good thing, right? Now molletes haven’t got the rock star fame of tacos or tostadas in Australia, but they are extremely popular in Mexico because they are cheap, delicious and super-easy to make. Because of this, molletes are pretty much an essential food group for students all over Mexico.
Molletes are easy for Aussies to whip up at home because they are ostensibly a Mexican spin on a toasted open sandwich with refried beans, melted cheese and a zesty kick thanks to the final touch: fresh pico de gallo.
They are a great way to use up day-old bread and leftover bread rolls, especially Vietnamese bread rolls, which are the perfect base for molletes. In Mexico, we try not to waste any food, so leftovers from the night before are usually turned into a delicious breakfast the morning after.
I’ve included the recipe for the pico de gallo and refried beans here. You must make the pico de gallo fresh, but with the refried beans you can use the supplied recipe or refried beans from a can (just make sure it’s a Mexican brand – they’re easy to find in shops nowadays).
I still make these at home for breakfast or lunch, but you can enjoy them at any time of day. I used to eat them all the time when I was student in Mexico City, even when I visited restaurants for breakfast with my friends. The cheapest breakfast combo option was literally called the “uni student breakfast”, which was, you guessed it, molletes, with fresh fruit, juice and an Americano coffee. Make this and the flavours might just transport you to your younger days!
Ingredients
Serves 4
Rolls
4 large crusty bread rolls (bolillos) – think Vietnamese bánh mì rolls
30g butter, softened
400g queso Oaxaca or mozzarella, shredded
Refried beans (warm or cold)
70g lard or 100ml vegetable oil
1 can of black beans with some of their liquid as needed
salt, to taste
Pico de gallo
2 ripe Roma (plum) tomatoes, finely chopped
2 small white onions, finely chopped
½ bunch roughly chopped coriander
salt, to taste
freshly ground black pepper, to taste
Method
Start with the refried beans. Heat the lard or oil in a medium frying pan over medium heat. Add the can of beans and salt and bring to a slow simmer. While simmering, mash the beans with a potato masher. Another way to mash them is to blend the beans with some water in a bullet blender before adding to the frying pan – this will give a smoother and finer texture. Cook for 10 minutes, stirring occasionally, until the beans are heated through and smooth. If the refried beans are too thick, add a bit of water and stir to combine. If they are too runny, cook them for a little longer. Taste and adjust the seasoning if needed.
Next make the pico de gallo. Combine the tomato, onion and coriander in a medium bowl. Add salt and pepper to taste. That’s it! You don’t need to do anything else.
For the molletes, preheat the oven to 200°C. Heat a large frying pan over medium heat. Slice the bread rolls in half lengthways and spread with the butter. Place the rolls cut-side down in the pan and cook until they are lightly golden brown and crispy, 1–2 minutes. Spread each roll with a layer of refried beans and add some cheese on top.
Arrange the molletes on a baking tray, then bake in the oven (or under the oven grill) until the cheese has melted and turned golden. Place the molletes on a large plate, top with pico de gallo and serve.
PROVECHO: REAL MEXICAN FOOD AT HOME BY DANIELLA GUEVARA MUÑOZ IS OUT NOW.
Published in ed#752
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