MOLLETES WITH HOMEMADE BOLILLOS, MOLLETES CON BOLILLOS CASEROS
Do you love refried beans and cheese? Do you love homemade salsa? Do you love crusty yet soft rolls? Then let me introduce you to a superb Mexican dish: Molletes (Pronounced: mo-YEH-tes.) They are best eaten for breakfast or appetizers, but you can enjoy them anytime. You can make your own bolillos or you can buy crispy rolls that are soft inside. Trust me they are so good. Enjoy
Provided by Juliann Esquivel @Juliann
Categories Other Breakfast
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Split the bolillo rolls in half, lengthwise. Top each half with one tablespoon of salsa, 1/8 cup of refried beans and 1/4 cup cheese. Bake for 10 minutes or until the cheese is melted. Serve with extra salsa. You can also sprinkle crispy crumbled bacon on top of the cheese and bake. This is how I prepare my molletes, but the fun thing about them is that you can make them anyway you like. Adding any kind of topping you like with the cheese. Serves four. Enjoy.
- Homemade Bolillos: Mix together one cup flour, yeast and warm water. Add one more cup of flour, sugar, salt, and oil and stir until ingredients are combined but dough is still wet and shaggy. Let dough rest for 15 minutes.
- Sprinkle 1/2 cup flour on a clean surface and knead dough until it shapes into a ball, about 10 minutes. Place into a greased bowl, cover and let rise until doubled in size, about an hour. After the dough has risen, divide dough into 8 equal pieces. Take each piece and flatten it into a circle. take one side, and fold it in half into the center. Take the opposite side and do the same. Roll folded dough with your hands until it's spindle shaped, wider in the middle and tapered at the ends. Place shaped rolls on a greased or parchment-paper lined cookie sheet thats sprinkled with a bit of cornmeal. Cover and let rise until doubled in size about an hour. 20 minutes before baking, heat oven to 425 degrees, five minutes before baking, place an oven safe pan filled with water on the bottom of the oven. Mix 1/2 cup of warm water with 1/4 teaspoon of salt and brush on each roll. Then take a sharp knife, razor or lame, make a slash lengthwise through each roll on the top not all the way through.
- Place rolls on bottom rack of the oven (be carful when opening oven as steam might come out) and cook for 15 minutes or until the bolillos are light golden brown in color and make a hollow sound when you thump them. These keep well for a couple of days, though if they get too soft. Just reheat in the oven to firm them up. They also freeze well. Enjoy
TRADITIONAL MEXICAN MOLLETES
A traditional Mexican open sandwich with refried beans and melted cheese served with salsa. Perfect for breakfast, lunch, or as a tasty snack.
Provided by Jenny Aleman
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
- Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
- Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
- Top molletes with Mexican salsa or pico de gallo.
Nutrition Facts : Calories 698.5 calories, Carbohydrate 85.3 g, Cholesterol 77.1 mg, Fat 26.1 g, Fiber 9 g, Protein 28 g, SaturatedFat 15.3 g, Sodium 1022.5 mg, Sugar 5.5 g
MOLLETES MEXICANOS
An authentic breakfast item served around Mexico, these are the true molletes. There are other mollete recipes out there, but this is the traditional one. They are cheap, fast and very good. In restaurants they are served with hot coffee and fresh fruit. They can also be served as an appetizer for brunch. You can find bolillos in Mexican bakeries but can substitute 6 in. sections of French bread for the bollillos. Serve 2 for a main dish or 1 for an appetizer.
Provided by Mami J
Categories Beans
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Make the salsa: combine all the ingredients in a small serving bowl and set aside.
- Cut the bolillos or French bread in half length wise. Take out some of the soft center to make space for the filling. Spread each half with 1/2 Tbs butter, top with the refried beans, place a slice of ham on top (if using), and cover with the cheese. Place the molletes in a jelly roll pan and bake until cheese is melted and bread is warmed through. Serve hot with the salsa.
Nutrition Facts : Calories 409.3, Fat 14.7, SaturatedFat 7.8, Cholesterol 30.5, Sodium 398.6, Carbohydrate 56.6, Fiber 10.3, Sugar 3.5, Protein 14.4
MEXICAN BOLILLOS, CRUSTY OVAL ROLLS
Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll
Provided by Bergy
Categories Yeast Breads
Time 2h30m
Yield 10 rolls
Number Of Ingredients 8
Steps:
- Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
- When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
- Add 2 1/2 cups flour.
- Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
- Gradually stir in as much of the remaining flour as needed to make a soft dough.
- Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
- Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
- Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
- Punch the dough down and knead briefly on a floured surface.
- Divide dough into 10 pieces and roll into balls.
- Work with the palms of your hands and start at the center of each ball to roll out into ovals.
- Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
- Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
- Meanwhile heat oven to 375F degrees.
- Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
- Brush each roll with the cornstarch mixture.
- Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
- Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
- Serve warm & fresh from the oven.
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