Mollete
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A mollete (Spanish pronunciation: [moˈʎete]) refers to an open-faced sandwich in Mexican cuisine or to a type of bread in Spanish cuisine.
Spanish cuisine[edit]
A mollete is a flatbread from the Andalusian region, in southern Spain. It is a soft round white bread, usually served lightly toasted with olive oil and raw garlic or spread with lard (usually in the forms of manteca colorá or zurrapa de lomo) in an Andalusian breakfast. The most famous are the ones from Antequera, Málaga.[1]
Mexican cuisine[edit]
A mollete, native to northern Mexico, is made with bolillos sliced lengthwise and partially hollowed, filled with frijoles refritos, and topped with cheese and slices of jalapeño or serrano peppers. It is then grilled in an oven until the cheese melts. The frijoles refritos are "frijol mantequilla" known outside of the region as "pinto beans".
The traditional cheeses used were the queso ranchero, asadero or queso menonita. The queso ranchero is most similar to Parmesan with less aging, the asadero is a creamy provolone and the menonita most closely resembles Havarti.
Molletes in southern Mexico can be served with salsa or pico de gallo or topped with sliced ham, chorizo, bacon or mushrooms.
Molletes are considered a distant cousin of the Italian bruschetta dish.[2]
There is also a "sweet type" mollete. It is made by putting butter over the bolillo and then sprinkling sugar or honey over it and broiling until crisp.
Molletes as a breakfast[edit]
Molletes can also be eaten as a simple and inexpensive breakfast. Common toppings are frijoles refritos, queso ranchero, fresh hot sauce (or a bottled salsa such as Valentina) and occasionally crema. Sliced avocados can also be added.[3]
See also[edit]
References[edit]
- ^ Malcolm Coxall (22 June 2018). Traditional Baking Recipes of Spain. Cornelio Books. p. 73. ISBN 978-84-945305-5-5.
- ^ Hernandez, Maura Wall (23 October 2012). "How to make: Mexican molletes". NBC Latino. Retrieved 7 July 2015.
- ^ "Mexican Molletes (avocado, bean & cheese melts)". Notey. Retrieved 2017-05-09.
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