📝 About This Recipe
A beloved staple of Mexican breakfast tables, Molletes are the ultimate comfort food, featuring crusty bolillo rolls topped with velvety refried beans and a molten blanket of melted cheese. This dish perfectly balances the earthy richness of pinto beans with the bright, crisp acidity of a fresh Pico de Gallo salsa. Whether you are seeking a hearty brunch or a quick savory snack, these open-faced sandwiches offer a symphony of textures that celebrate the vibrant soul of Mexico City's street food culture.
🥗 Ingredients
The Bread and Base
- 4 pieces Bolillo or Telera rolls (sliced lengthwise; French baguettes can be substituted)
- 4 tablespoons Unsalted butter (softened at room temperature)
- 2 cups Refried pinto beans (homemade or high-quality canned, warmed)
The Cheese Topping
- 2.5 cups Oaxaca or Chihuahua cheese (shredded; Monterey Jack or Muenster are good substitutes)
Fresh Pico de Gallo
- 3 pieces Roma tomatoes (seeded and finely diced)
- 1/2 piece White onion (finely chopped)
- 1/2 cup Fresh cilantro (chopped)
- 1-2 pieces Serrano or Jalapeño pepper (de-seeded for less heat, finely minced)
- 1 tablespoon Lime juice (freshly squeezed)
- 1/2 teaspoon Kosher salt (to taste)
Optional Garnishes
- 1 piece Avocado (sliced)
- 8-10 slices Pickled jalapeños (for an extra kick)
- 2 tablespoons Mexican Crema (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and position the rack in the upper third of the oven.
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2
In a medium bowl, combine the diced tomatoes, onion, cilantro, minced chili, and lime juice. Season with salt, toss gently, and let it sit at room temperature to allow the flavors to marry.
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3
Slice the bolillo rolls in half lengthwise. If the bread is very fluffy, you can pull out a little of the inner crumb (the 'migajón') to create a shallow boat for the beans.
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4
Spread a generous layer of softened butter over the cut side of each bread half.
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5
Place the bread halves, buttered side up, on a large baking sheet. Toast in the oven for 3-5 minutes until the edges are golden and crisp.
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6
Remove the toasted bread from the oven. Spread about 1/4 cup of warm refried beans evenly over each piece, reaching all the way to the edges.
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7
Generously top the bean layer with the shredded Oaxaca or Chihuahua cheese.
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8
Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is completely melted and starting to bubble.
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9
For a perfect finish, switch the oven to 'Broil' for the final 1-2 minutes to get those beautiful golden-brown toasted cheese spots. Watch closely to prevent burning!
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10
Remove from the oven and transfer the molletes to a serving platter.
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11
Top each mollete with a generous spoonful of the prepared Pico de Gallo.
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12
Garnish with fresh avocado slices and a drizzle of Mexican crema if desired. Serve immediately while the cheese is gooey.
💡 Chef's Tips
For the most authentic flavor, use Oaxaca cheese which has a wonderful stringy texture and mild saltiness. If your refried beans are too thick, stir in a tablespoon of milk or chicken broth while warming them to make them spreadable. Toasting the bread with butter before adding the beans is the secret to preventing the bread from becoming soggy. For a 'Mollete con Chorizo,' crumble and fry some Mexican chorizo and sprinkle it over the beans before adding the cheese. Make sure to seed your tomatoes for the Pico de Gallo to avoid a watery salsa that would dampen the crispy bread.
🍽️ Serving Suggestions
Pair with a hot cup of Mexican Café de Olla (spiced coffee with cinnamon and piloncillo). Serve alongside a glass of fresh Hibiscus water (Agua de Jamaica) for a refreshing contrast. Add a fried egg on top of each mollete to transform it into a more substantial 'Mollete Montado'. Offer extra salsa verde or a smoky chipotle salsa on the side for those who enjoy more heat. A side of fresh papaya or mango slices makes for a perfect light fruit accompaniment.