There is something very comforting about molletes. I remember fondly our yearly trips to Zihuatanejo, Mexico, when I was a little girl. My parents, brothers, and I often walked downtown just to visit this small cafe called Nueva Zelanda (New Zealand) because its speciality was molletes, I fell in love.
I usually ordered a plate with two molletes and got a licuado de fresa (strawberry milkshake) to go with them. As I grew up I realized making molletes was one of the easiest mexican antojitos you could make and now I make them for my family. My husband can’t resist them.
Molletes make a great lunch or dinner, add a salad and milk or agua fresca and you are set. They are a hit with both young and old, and because we always have canned beans and queso fresco in the house, we can make them in no time.
I hope you like them as much as we do.
Serves 2-4 (depending on appetite)
- 2 bolillos (Mexican style bread rolls, you can find them at many Mexican style markets)
- 1 can (15 oz – 425 gr) jalapeño black beans (I used S&W, Goya is another good option)
- 1 (10 oz) package of queso fresco
- Pico de Gallo salsa
Cut the bolillos lengthwise and put them in a toaster oven. You can also toast them in a pan, add a little bit of butter if you’d like. Open the cans of beans and pour them into a pot or pan. With a potato masher, press on the beans until they get the look of refried beans. When they are heated up and the bolillos are toasted, you can start plating. Take one half of the bolillo, spread beans on top, top with pico de gallo and queso fresco. Repeat, until you’ve finished them all. That’s it! Didn’t I tell you it is the easiest thing in the world?