Molletas are my favorite Mexican breakfast. It’s an easy hardy breakfast, made of an open-faced roll topped with refried beans, cheese and pico de gallo. Heavenly!
Start with a fresh bolillo. Look for bolillos in the bakery section of your supermarket. If you can’t find bolillos, use any kind of thick bread like French bread or a baguette. In Mexico we buy them fresh from the panaderia, or sometimes from a street vender at the end of the day.
Slice the bolillo in half. Remove some of the bread from the middle of the roll, to make room for toppings.
Spread butter on the cut side of the bolillo and place buttered side down on a hot skillet or griddle. Toast the bolillo for a couple of minutes until it’s nice and brown.
Remove the roll from the skillet and place it on a serving plate. Spread with a layer of warm refried beans. I love these mayocoba beans, available from Amazon. Isadora is an authentic Mexican brand. Maycoba beans are also known as peruano beans or canary beans.
Then add then a layer of shredded cheese. I like Queso Fresco or Oaxaca cheese on my mollletes.
Microwave for 30-45 seconds until the cheese is melterd. Top with pico de gallo (salsa fresca.)
Pico de gallo is made of fresh chopped tomato, onion and jalapeño pepper.
¡Buen Provecho!