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Rachele’s Molletes Traditionales

Description

from Rachele:

I found these in a tiny restaurant in the middle of nowhere Mexico in a town called Tzintzuntzan. This was the epicenter for Dia De Los Muertos in Mexica and the inspiration for the artwork in Coco. I saw locals eating this and asked the waiter what they were. After I had them, they quickly became my favorite breakfast in Mexico, and asked them how to make it. It always reminds me of celebrating life and our past family. Disfrute!

Ingredients

  • Halved bagets one half per person
  • Refried black beans (from an ethnic food store if you can, they are more flavorful)
  • 1/4 sweet onion
  • 1 can mild green chilies
  • heaping spoonful of chopped garlic
  • pico de gallo
  • queso fresco or cotija cheese
  • eggs, one or two per person

Directions

Heat oven to 250

Put the black beans in a pot on the stove and start warming them up. Sauté finely chopped onion/garlic/chilies in some butter until caramelized.

Pour caramelized yummies into black beans and mix. Let mix get to know each other for about 10-15 minutes on low.

While the black bean meet and geet is happening, break up cheese into fine chunks in a bowl.

After the black bean ingredients are best friends, take halves of bread and spread bean mix on top, sprinkle bean spread liberally with cheese, and put in the oven for about 10-15 minutes. Cheese may or may not melt. It’s not white lady cheddar. While it’s warming up start making fried eggs to order.

Take out of oven and top with egg, sprinkle liberally with fresh cold pico and more cheese. Eat with your hands or with a knife and fork.

Enjoy with your living relatives while celebrating the lives of those present in the spirit world! Viva dia de los muertos!