{"id":4554,"date":"2011-04-11T12:00:08","date_gmt":"2011-04-11T16:00:08","guid":{"rendered":"http:\/\/dev.patismexicantable.com\/2011\/04\/molletes\/"},"modified":"2021-03-19T17:14:09","modified_gmt":"2021-03-19T21:14:09","slug":"molletes","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/molletes\/","title":{"rendered":"Molletes with Pico: No Way not to Fall in Love"},"content":{"rendered":"

It takes three ingredients, plus any extra topping that you fancy, 8 minutes in the toaster or oven and you get one of the most comforting foods I have eaten since I can remember: Molletes.<\/p>\n

One of the most popular Mexican anytime antojitos or cravings, that can be\u00a0eaten\u00a0for breakfast, brunch, lunch, a hearty afternoon snack or dinner.\u00a0 It\u00a0used to be a standard option for breakfast or dinner at my house growing up in\u00a0Mexico City<\/a>, just as quesadillas<\/a> were. But I also used to crave Molletes from my school cafeteria.<\/p>\n

So yes, even if I had some at home in the morning, I would have more for lunch at school…<\/p>\n

First, you need the earthy and filling refried beans<\/a>. You can make your own at home -I make a weekly double batch of beans and use it all week long- or buy ready made at the store. I usually go for Pintos<\/a>, from photo below, or Black beans<\/a>.<\/p>\n

\"molletes<\/p>\n

Secondly, you need crispy bread. In Mexico it is always a bolillo or telera, the Mexican adaptation of the baguette (since times of Maximilian in the 1860’s…). But you can use petite baguettes or cut individual portions from a large baguette. Portuguese buns are similar too.<\/p>\n

Slice the breads in half lengthwise and slather 2 to 4 tablespoons of refried beans on each half.<\/p>\n

\"Molletes<\/p>\n

Lastly, add a generous amount of shredded, melting cheese. Something flavorful, but not too overpowering, like Oaxaca<\/a>, Mozzarella (but not the fresh wet one), Monterey Jack, Light Cheddar or Muenster. In Mexico I would also go for the Chihuahua or Mexican Manchego, but those are hard to come by in the US.<\/p>\n

Then in the toaster or oven they go, for about 8 minutes. Until the bread crisps on the outside even more, the earthy beans have heated up and the cheese is oozing on top of it all.<\/p>\n

\"Molletes
\nAs with\u00a0most antojitos, they can be messed around with. You can add extra toppings like crumbled bacon, chorizo,<\/a> turkey or ham.<\/p>\n

My boys love to have those choices! It makes them feel empowered in the kitchen, different from one another and like they are fully enforcing their free will on my territory. Which honestly, is more and more theirs, as the years go by. And I just love that, I can’t begin to tell you how much.<\/p>\n

In restaurants and coffee shops Molletes are usually served with a side of Pico de Gallo<\/a>.<\/p>\n

\"Molletes<\/p>\n

Talk about a way to make them even more wholesome and colorful. A healthy mix of ripe tomatoes, a bit of onion, cilantro and fresh chile, all mixed with fresh squeezed lime juice. But sometimes I will serve them along a Salsa Verde<\/a> or Chipotles in Adobo<\/a>. Delicious as well.<\/p>\n

There is no way not to fall in love with this quick, fun and tasty meal. There’s just… none.<\/p>\n

Enjoy!<\/p>\n

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Grilled Bean and Cheese Heros<\/h2>\n
Molletes<\/span><\/div><\/div>\n <\/div>\n
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