The Humble Mollete

Blog Post, Recipes | September 14, 2016 | By

Don’t like words? Skip to the recipe below.

Mexican breakfast is perhaps different to what you usually eat. As a general rule, breakfast refers specifically to desayuno, its literal translation. However there is a sort of a second breakfast, the almuerzo. If you took Spanish in school, you might remember almuerzo as lunch. A more fair explanation would be 2nd breakfast, as the early afternoon meal here is called la comida and in terms of sitting down and the types of foods prepared, it better parallels what is often called dinner or supper. This probably merits an entire post later on. Suffice it to say, molletes are morning food.

If you're feeling piggy, you will probably want to eat two molletes.

If you’re feeling piggy, you will probably want to eat two molletes.

So, what’s a mollete? In Mexican context, what you’re looking at is a pizza-type food using readily available Mexican ingredients. If you had the misfortune of eating school lunches in the United States in the 80’s or 90’s, you remember “french bread pizzas”. I hate to make the comparison and disparage the mollete, but it is the first thing that comes to mind. Let’s try again. The mollete (moy-YET-eh) is an open-face sandwich, held together with refried beans and cheese, usually eaten before noon. You can find these little meals in the same street-side eateries where you pick up gorditas or egg dishes.  I don’t think there are many rules surrounding the mollete, but they are essentially: bread, beans, cheese and at that point, you can get crazy.

Usually, the bread you will use for a mollete is the bolillo, but here in the north, sometimes it is the mexican Pan frances, which is a french inspired roll with a bit more substance than a telera or a bolillo. Cut the bread in half, as if to make a sandwich, butter the inside of the piece(s) you will use, and toast on a griddle/comal. This bread can be topped with hot refried beans of any kind, then cheese. Pile on as much cheese as you like. If you have a topping/guisado from previous days, this is a good time to use it. I used salpicon de res (shredded beef) for the mollete shown here. Top with your favorite salsa.

Molletes
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1281 calories
217 g
45 g
20 g
59 g
9 g
483 g
2499 g
10 g
0 g
8 g
Nutrition Facts
Serving Size
483g
Amount Per Serving
Calories 1281
Calories from Fat 174
% Daily Value *
Total Fat 20g
30%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 45mg
15%
Sodium 2499mg
104%
Total Carbohydrates 217g
72%
Dietary Fiber 12g
46%
Sugars 10g
Protein 59g
Vitamin A
8%
Vitamin C
2%
Calcium
47%
Iron
81%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Mexican French Bread or Bolillo
  2. 4 Tbsp Refried Beans
  3. 2 oz grated Oaxaca or Chihuahua cheese
  4. Topping and Salsa of your choice
Instructions
  1. Slice your bread, butter, toast.
  2. Spread beans over toasted bread
  3. Sprinkle cheese to melt
  4. Add hot topping and salsa
  5. Eat
beta
calories
1281
fat
20g
protein
59g
carbs
217g
more
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