Traditional Mexican molletes are part-bruschetta, part-tartine — and currently trending as an appetizer or small plate, says San Francisco chef and caterer Andrea Gray Lawson.
Whether you’re partying with your family or your small social bubble, the co-founder of Private Chefs of the SF Bay Area offers a foolproof recipe for molletes that calls for bolillo rolls, refried beans, Oaxacan cheese and higo, or fig, de gallo.
“The figs add a subtle sweetness that’s a great foil for the acid of the tomatoes and heat of the jalapeños,” she says.
Mexican bakeries and some supermarkets carry bolillos, but in a pinch, French bread rolls work fine, too.
Molletes with ‘Higo de Gallo’
Serves 6-12
Ingredients
6 bolillos (Mexican rolls) or French bread rolls
Butter
2 cups frijoles refritos (see recipe below)
1 large chorizo link or four bacon strips, optional
½ white onion, chopped
8 ounces shredded Queso Oaxaca or mozzarella
Higo de gallo (see recipe below)
Directions
Cut rolls in half crosswise. Spread butter on cut sides. Working in batches, place the bread buttered-side down in a hot skillet to toast. Repeat with remaining rolls.
Warm the refried beans and set aside.
In a separate skillet, sauté the chorizo or fry the bacon. Transfer meat to a plate. In the same skillet, saute the onion in the rendered chorizo fat, bacon fat or oil, until onions are translucent but not browned. Crumble or chop the meat and stir it into the onions.
Place bread on an ovenproof serving platter or baking sheet. Spread a generous portion of beans on each piece, top with the onion-chorizo or bacon mixture and sprinkle with cheese.
Place under broiler until cheese melts and starts browning.
Serve as is, topped with Higo de Gallo or Pico de Gallo, or sliced into smaller servings.
Frijoles Refritos
Serves 6 to 8
Ingredients
2 teaspoons lard or oil
½ onion, finely chopped
1 jalapeño, minced, optional
1 small clove garlic, minced
2 cups cooked Rancho Gordo pinto beans, drained and stock reserved (or canned beans)
½ to 1 cup bean stock
½ teaspoon salt, or to taste
½ cup Cotija or queso fresco
Directions
In a hot skillet, warm the lard or oil. Add chopped onion and cook for four minutes, or until lightly browned. Add jalapeño and continue sautéing for about 30 seconds. Add garlic and saute for 30 seconds more.
Add the cooked beans and ½ cup bean stock. Cook until beans start to simmer. Turn off heat.
Using a potato masher or the side of a wooden mallet, smash the beans to your desired consistency, adding more stock, if needed. (Or use a food processor and pulse to desired texture.) I prefer to leave some beans whole or partially whole. Others prefer a smooth purée, which is also fine.
“Higo” de Gallo
Makes 2 cups
Ingredients
½ medium red onion, finely chopped
4 tomatoes, finely chopped
4 fresh figs, finely chopped
4 tablespoons fresh chopped cilantro
1 or 2 jalapeños, veins and seeds removed, minced
Juice of ½ Mexican lime, optional
Salt to taste
Directions
In a small bowl, mix all the ingredients. Refrigerate for up to four days or freeze for up to six months. Drain off any excess liquid before using the salsa to top your molletes.
— Chef Andrea Gray Lawson, Private Chefs of the SF Bay Area