Traditional Mexican Mollete

EVENT: SHHH COOKING SECRETLY

THEME: MEXICAN FOOD

RECIPE: MEXICAN MOLLETE

What is Mexican Mollete?

Before we go into any other details let’s get the explanation of what is a Mexican Mollete out of the way. Basically, we all know that Mexico was colonized by the Spanish. So technically the word Mollete is Spanish word for a type of bread. However, in the Mexican Cuisine its an open faced sandwich. As we all know that the Spanish do not pronounce ‘LL’ as we do in ball. Double LL becomes Y. Therefore Mollete is pronounced as Mo – ya -te.

Traditional Mexican Cuisine

Authentic Mexican Cuisine followed by the Mayan Indians was healthy and nutritious as they believed in living off the land. Using naturally found ingredients like beans, corn, peppers, some fruits like avocado, guavas, mangoes, custard apples, peppers, tomatoes and chocolate. Commonly, meat from chicken, duck and turkey was used. Also cacti flowers and pads(stems) too are a part of the traditional cuisine. Tortilla (tor -ti-ya) was back then and still is the most common flatbread used.

Mexican Cuisine as we know it today

In reality, the Mexican Food or Cuisine as we know it today is a multicultural blend of Native American, European, African, and Caribbean influences. Animals bred for food like cattle, sheep, pigs, spices, confectionery goods (dulce), cheese were brought to Mexico from Europe. Rice was introduced from Asia and plantains from the Caribbean. The extra yellow cheese loaded, canned vegetables, wheat flour, nachos laden dishes, is actually part of Tex Mex Cuisine. With International influence in all world cuisines, there is a fine line between Mexican and Mex Tex food.

A bit about the group:

Members of this group give their partners two secret ingredients according to the theme decided and prepare a dish. Once the dish is ready we add the photo only and other members try and guess the secret ingredients. Towards the end of the month the secret is revealed when we share the recipe link. This month’s theme Mexican Cuisine  was suggested by Narmadha who blogs at Nams Corner. Narmadha’s blog has both Indian and International dishes which are easy to follow and fun to make.Check out her kids party ideas.

My Partners

As I mentioned above, this group is all about partners. Again we were an odd number of participants so for this theme my partners are Priya VJ and Sasmita.

Priya blogs at Sweet Spicy Tasty. If you are looking for Jain recipes then you’ve got to check out Priya’s blog. I’ve bookmarked her Gasgasse Payasa (Khus Khus Kheer) to try out as I’m a big fan of anything that has poppy seeds and coconut in it. Priya my main partner, gave me corn and tomatoes to include in my dish and I gave her paprika and beans. With those two ingredients Priya made delish Mexican Bean Rice.

Sasmita blogs at First Timer Cook. If you look at her recipes and what she makes from traditional Odia food to desserts, you will definitely not think of her as a first timer cook…she is an experienced cook. I don’t get Pointed Gourd here in Mombasa but when I’m in India next, definitely want to try her Odia traditional Potala Rasa recipe. I gave Sasmita onion and pepper powder as her secret ingredients. Using those ingredients she prepared Mexican Corn Fritters.

Mexican Dishes you may want to check out:

Actually, I’m a huge fan of Mexican Dishes. My first ever dish Tacos was prepared when I was just 18, using Tarla Dalal’s recipe. when my kids were growing up, I prepared vegetarian Mexican food often as that was a good way of getting them enjoy salads and have their most loved ingredient cheese included in them. Hubby complains that now the kids are not at home, I don’t make Mexican Food enough. I should as all my clicks need updating.

• Huevos Rancheros – Mexican Style Breakfast
• comforting Mexican Vegetable Soup
• A fusion dish – Mexican Macaroni
• Colorful and healthy Mexican Rice 
• Mexican Salad
• Persimmon Salsa Fresca
• Veggie Flautas – rolled up much thinner an burrito and fried
• Kiwi Cucumber Salsa
• Paneer and Mushroom Enchiladas – replaced the white cheese with paneer
• Veg Enchiladas
• Corn and Bean Quesadilla
• Veggie Mini Taco Boats
• Mini Taco Salad Cups
• Veg Tacos
• Nachos and Mango Salsa
• Tomato Salsa – cooked
• Cemita Buns
• Eggless Conchas

More About Mexican Mollete

The Mexican style open faced sandwich is usually made using Mexican Bread Bolillos. I baked the bread before making Mollete, recipe for the bread will be on the blog soon. The topping is usually leftover refried beans,  cheddar cheese and sometimes bacon, chorizo, etc are added. Mollete are served with queso fresco and Pico de Gallo. However, one can add any other toppings like avocado, mangoes, green salsa, eggs, etc.

I made two varieties one with refried beans as the topping and the other with white corn and roasted poblano.

Ingredients required for Mexican Mollete

• Bread – I used home baked Bolillos. However you can use any buns or rolls
• Beans – red or black. I used canned black beans
• Onion – for the toppings and pico de gallo
• Oil – any oil of your choice, I used olive oil
• Garlic – for the refried beans
• Tomatoes – for the refried beans and pico de gallo
• Paprika powder – for the refried beans
• Salt 
• Fresh Cilantro – for the toppings and pico de gallo
• Pablano Pepper – for the corn topping
• Fresh White Corn
• Lime Juice – for the corn topping and pico de gallo
• Jalapeño – for the pico de gallo
• Cheddar Cheese 
• Feta – I replaced queso fresco with feta as I don’t get it here.
• Butter – for the corn topping and for the bread

MEXICAN MOLLETE

Mexican Mollete is a traditional open faced sandwich using refried beans, cheese and served with Pico de Gallo. Tasty and filling, its pretty popular as restuarant, cafe and street food.

4.90 from 19 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 45 mins

Course Breakfast, Light Meal, Lunch, Street Food

Cuisine Mexican

Servings 6 pieces

Ingredients

  

• 3 Bolillos or any other big rolls
• some butter

FOR THE REFRIED BEANS:

• 1 cup cooked red or black beans
• ½ cup onion finely chopped
• 2 cloves garlic finely chopped
• 1 tbsp olive oil
• ½ -1 tsp paprika powder
• 1 medium tomato finely chopped
• ½ - ¾ tsp salt
• 2 tbsp cilantro chopped
• 1 tsp dried oregano

FOR THE CORN TOPPING:

• 1 cup tender white corn cut off the cob
• 1 tbsp butter
• ¼ cup onion finely chopped
• 1 pablano roasted and chopped
• 2 tbsp water
• ½ tsp salt
• 1 tbsp lime juice
• 2 tbsp cilantro chopped

FOR THE TOPPING:

• 1 cup cheddar cheese grated
• ½ cup feta cheese crumbled
• 1 cup Pico de Gallo

FOR PICO DE GALLO:

• 1 large onion finely chopped
• 2 large tomatoes diced
• 1 tbsp lime juice
• 1-2 jalapeno deseeded and chopped
• 2 tbsp cilantro chopped
• ¼ tsp salt

Instructions

 

PREPARATION OF REFRIED BEANS

• Heat oil in a pan over medium heat.
• Add chopped onion and stir fry till it becomes soft.
• Add chopped garlic and stir fry for a few seconds. Add oregano and paprika powder.
• Add chopped tomato. Mix well. Allow the tomato to cook till it becomes soft.
• Add the tomato puree and salt. Allow it to cook for 1-2 minutes.
• Add the cooked beans. Mix well. Mash them lightly.
• Allow the mixture to become hot and its thick.
• Add cilantro, mix and take the pan off the heat.

PREPARATION OF CORN TOPPING:

• Heat butter in a pan over low heat.
• Add chopped onion and stir fry till it becomes soft.
• Add corn, water and salt. Mix well.
• Cover the pan and allow the corn to cook till done.
• Add chopped pablano pepper, cilantro, lime juice and mix well.
• Take the pan off the heat.

PREPARATION OF PICO DE GALLO:

• Mix all the Pico de Gallo ingredients in a bowl.

PREPARATION OF MOLLETE:

• Preheat the oven to 180°C.
• Slice Bolillos or any other rolls into halves horizontally.
• Butter the halves.
• Arrange them on a baking tray. Bake till the bread becomes crispy and golden brown on top.
• Remove the tray from the oven.
• Apply a thick layer of the refried beans or corn filling on each half of the toasted bread.
• Sprinkle grated cheese over them.
• Turn the oven to the Grill or Broiling setting.
• Place the tray with the bread in the oven. Grill or broil till the cheese melts.
• Remove the mollete from the oven.
• Top them with Pico De Gallo and Feta Cheese.
• Serve immediately.

Notes

• I've included the recipe for both the refried beans and the corn topping.Use both or either.
• This recipe does not work well with normal slices of bread. Use good quality rolls like a baguette or ciabatta.
• Topping with feta cheese is optional.
• Can toast the bread under a broiler. However since we prefer the bread crispy, I allowed it to toast in the baking mode.

Keyword best open faced sandwich, traditional Mexican open face sandwich

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A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
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• or tag me on Twitter as #Mayuri1962