Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Molletes with Pico de Gallo
This recipe is free for 7 more days. 12 WEEKS FOR $1 TO ACCESS EVERY MILK STREET RECIPE. Learn More.
Mexican molletes are not unlike Italian bruschetti, but the bread is topped with mashed beans and cheese, then toasted until the cheese is melted and browned. They make a great breakfast, light lunch or midday snack. We had molletes in Oaxaca, Mexico, where the bread of choice typically is soft-crumbed, thin-crusted rolls called bolillos that are split open before they’re topped. For our version, we opted for ½-inch-thick slices of supermarket bakery bread with a soft crumb; look for a loaf that measures about 10 by 5 inches and weighs about 1 pound. Pico de gallo (fresh tomato salsa) adds color and fresh flavor to the molletes, so we consider it a necessary embellishment; sliced avocado and pickled jalapeños are delicious but optional.
Don't walk away from the bread as it broils. Broilers vary in heat output, so keep a close eye on the slices to make sure they don't scorch.
½-inch-thick slices crusty bread
Kosher salt and ground black pepper
cups Black Bean Puree
ounces mozzarella cheese, shredded
cup finely chopped fresh cilantro
Pico de Gallo, to serve
Sliced avocado, to serve (optional)
Pickled sliced jalapeños, to serve (optional)
Pico de Gallo
Black Bean Puree
01Heat the broiler with a rack about 6 inches from the element. Line a rimmed baking sheet with foil and mist with cooking spray. Arrange the bread in a single layer on the baking sheet and brush the tops with the oil. Season with salt and pepper. Season with salt and pepper. Broil until the bread is golden brown, 3 to 5 minutes. Flip each slice and broil until the second sides are golden brown, 1 to 2 minutes. Remove from the broiler.
02Flip each side once again. Spread ¼ cup bean puree on each slice, then top each with some of the cheese (about 5 tablespoons each), dividing it evenly. Broil until the cheese is melted and begins to brown, 4 to 6 minutes. Transfer the baking sheet to a wire rack and cool for 5 minutes. Sprinkle with cilantro,then transfer to a platter. Serve with pico de gallo, sliced avocado (if using) and pickled jalapeños (if using).
I suppose these are, essentially, the origin of very traditional nachos, which I had as a kid growing up in the '60s and early '70s in north Texas. The chips are smeared with a bit of refritos, and topped with cheese and a jalapeño slice, then broiled only until the cheese melted. In Fort Worth Joe T. Garcia's uses a whole tostada for their nachos (serving one for each diner), but other places, like the Original (a standby in mid-century Fort Worth) used basic tortilla chips.