Best 5 Molletes Recipes

TRADITIONAL MEXICAN MOLLETES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
• Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
• Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
• Top molletes with Mexican salsa or pico de gallo.

MOLLETES

Steps:

• Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
• Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
• Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
• Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
• Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.

MOLLETES

Steps:

• Preheat the oven or toaster oven to 500°F.
• Heat a large pan over medium heat until it's nice and hot. Spread the butter over the cut sides of the roll halves. Place them, cut sides down, in the pan and cook until they are lightly golden brown and crispy, a minute or two.
• Spread a thin layer of beans over the toasted side of each roll. Top with a thin layer of cheese. Cook the molletes (open-faced) in the oven just until the cheese has melted and turned golden brown in a few spots, 3 to 5 minutes.
• Serve the molletes beside a bowl of the pico de gallo and let everyone top the molletes with pico de gallo themselves.

MOLLETES - MEXICAN ANISE SEED ROLLS

Steps:

• Dissolve yeast and 2 tablespoons sugar in warm water in a large mixing bowl; set aside.
• In a medium-sized mixing bowl, cream shortening with remaining sugar.
• Beat in eggs; add salt and anise seed.
• Add creamed mixture to yeast and thoroughly combine.
• Gradually add flour to mixture until a moderately firm dough is formed.
• Knead dough on a lightly floured board until it is smooth and elastic.
• Place dough in a greased bowl, cover, and allow to rise until double in size.
• Punch dough down, knead, and allow to double in size again.
• Knead dough and shape into round balls the size of an egg.
• Preheat oven to 375°F.
• Place in a well-greased pan, cover, and allow to double in size again.
• Lightly brush with margarine and bake for 20-25 minutes.

MOLLETES WITH DECONSTRUCTED GUACAMOLE

Steps:

• Preheat oven to 400 degrees F.
• Place the bolillo roll halves cut side up on a baking sheet and spread each with 1/2 tablespoon of butter or margarine. Bake in preheated oven for 5 minutes.
• Place refried beans in a microwave-safe bowl and microwave on high for 1 to 2 minutes until warm.
• Divide the refried beans among the toasted rolls and spread evenly to the edges. Sprinkle each roll with 2 tablespoons of shredded mozzarella. Return rolls to oven and bake until cheese is melted, 7 or 8 minutes.
• Remove from oven and top each roll with the sliced tomatoes, avocados, red onion and chopped cilantro. Sprinkle each roll with a pinch of cumin and a pinch of salt. Drizzle each roll with 1/4 teaspoon of olive oil.
• Serve warm with fresh sliced lime.