Mexican
⭐ Highly Rated
25 minmedium
MexicanBreakfast
Recipe Story
origins & traditionsMolletes are a beloved Mexican breakfast staple that transforms simple bolillo rolls into a satisfying meal. This version elevates the classic preparation by adding savory chorizo alongside traditional refried black beans, creating layers of rich flavors. The bread is split and toasted until golden, then generously spread with warm refried beans and topped with crumbled cooked chorizo. A blanket of melted cheese crowns each mollete before being finished with fresh pico de gallo, diced avocado, and a dollop of crema. This dish perfectly balances textures and flavors - crispy bread, creamy beans, spicy chorizo, gooey cheese, and fresh toppings. Popular in Mexican households and cafes, molletes are versatile enough for breakfast, brunch, or a light dinner, offering comfort food that is both filling and flavorful.
Instructions
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Preheat oven to 375°F and line a baking sheet with parchment paper.
In a medium skillet over medium heat, cook the chorizo for 8-10 minutes, breaking it apart with a wooden spoon until fully cooked and crumbly. Drain excess fat and set aside.
In a small saucepan, heat the black beans over medium-low heat, stirring occasionally until warmed through. Mash slightly with a fork or potato masher to create a spreadable consistency. Season with salt and cumin to taste.
Slice the bolillo rolls in half lengthwise and place them cut-side up on the prepared baking sheet.
Toast the bread in the oven for 5-7 minutes until lightly golden and crispy.
Remove from oven and spread a generous layer of refried black beans on each roll half.
Top the beans evenly with the cooked chorizo.
Sprinkle shredded cheese generously over each mollete.
Return to the oven and bake for 5-7 minutes until the cheese is melted and bubbly.
While molletes are baking, prepare pico de gallo by combining diced tomatoes, onions, cilantro, lime juice, and salt in a small bowl.
Remove molletes from oven and top each with pico de gallo, diced avocado, and a drizzle of crema or sour cream.
Serve immediately while hot and crispy.
Molletes with Chorizo and Black Beans
4.3 (20)
Traditional Mexican open-faced sandwiches featuring toasted bolillo rolls topped with refried black beans, spicy chorizo, melted cheese, and fresh pico de gallo for a hearty breakfast.
easy
35 min
4 servings
Ingredients
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Base
- 4 pieces bread, bolillo rolls split lengthwise
Main
- 2 cups black-beans, cooked and drained
- 200 grams ground-beef, Mexican chorizo crumbled
- 1 1/2 cups cheese-cheddar, shredded
Toppings
- 2 pieces tomatoes, diced for pico de gallo
- 1/2 pieces onions, finely diced
- 3 tablespoons cilantro, chopped
- 1 pieces avocado, diced
- 4 tablespoons sour-cream, for drizzling (optional)
Seasoning
- 2 pieces lime, juiced
- 1 teaspoons cumin, ground
- 1 teaspoons salt, to taste
Chef Tips
expert advice•For a vegetarian version, simply omit the chorizo or substitute with seasoned sautéed mushrooms or plant-based chorizo.
•If you cannot find bolillo rolls, French bread or a sturdy white roll works well as a substitute.
•The key is using bread with a crusty exterior and soft interior.
•You can prepare the refried beans and cook the chorizo ahead of time, then assemble and bake when ready to serve.
•For added heat, include sliced jalapeños or a drizzle of hot sauce.
•Molletes are traditionally served with lime wedges on the side - the citrus brightens all the rich flavors.
•If making for a crowd, you can assemble all molletes on baking sheets and bake them together for easy entertaining.
•Leftover components can be stored separately and reassembled for quick breakfast throughout the week.
