Mexican Mornings Start With Molletes! The 3-Steps Recipe You Want To Include In Your Brunch Menu
There are 3 key ingredients to a good Mollete: the bread, fried beans and pico de gallo salsa.
Sourdough Molletes, Yes Please!
Molletes are a classic breakfast dish everywhere in Mexico. They are simple, quick to make, and you can have many add- ins, like chorizo, steak or avocado slices or keep it simple with beans and melted cheese.
In Mexico, we use sourdough bread that we call birote salado, which is baked in a longer shape, like a baguette. When it comes to fried beans, you have two options: open a can of fried beans or make your own. This means a little more labor, but it is totally worth it!
4 Sourdough slices
1 ½ cups of fried beans
1 cup of chihuahua cheese
Pico de Gallo Salsa
1 chopped tomato (for this recipe I used about 1 ½ cup of mixed of cherry tomatoes)
¼ of chopped red onion
1 tablespoon of chopped cilantro
Preheat the oven to 400 degrees. On a baking sheet, place the bread with a spread of 3-4 tablespoons of fried beans on each one, sprinkle the chihuahua cheese generously: place in the oven. Bake for about 15 min or until the cheese is melted and the bread gets a little crispy. Take them out and top them with pico de gallo.
In a medium bowl, combine the chopped tomatoes, onion and cilantro and mix them. Add salt and lime to taste.