Need a quick meal or appetizer for yourself or family? These no-fuss open-faced Mexican sandwiches or Molletes are easy to make and tasty! I discovered Molletes while observing Chef Diane Davila prepare them during a 15-minute chorizo challenge with Chef Rick Bayless during Chicago Gourmet. Mexican food is the BEST and this challenge was one of my favorites moments from the day.
It was quite enjoyable watching the banter and interviews conducted during the demonstration. The passion both chefs have for food intertwined with their recollections of family meals in Mexico took me back since I too have tons of family memories centered around food.
My fondest are those feelings I’d get when I’d hear my grandparents moving around the kitchen and the smells that followed. My grandparents made everything from scratch and with love and meals at their home were my favorite! As a child though, those meals seemed to take forever to make, lol. I rarely prepare the kinds of dishes that my grandparents made, only on special occasions. Quick and easy is my route nowadays. Therefore, when the chefs stated that they wanted to show families how to make simple meals without sacrificing taste and quality, I was all for it. I’ll share Chef Bayless’s 15-minute black bean soup recipe with fried plantains on a later post.
Chef Davila was very personable and all smiles as she spoke about mollettes, referring to it as the original brunch dish of Mexico. Both chefs chose to use Mexican chorizo in their dishes because, as Chef Davila recalled, whenever she’d awaken to the smells of chorizo cooking in her home, she knew it was going to be a good day; chef Bayless concurred. I don’t remember having chorizo when I was growing up, however, I could relate those happy feelings to waking up to the smell of bacon!
Chef Davila spoke about her desire to convey those same feelings she had as a child at her restaurant Mi Tocaya Antojería in Chicago’s Logan Square neighborhood. It was named as one of Bon Appetit ‘s best new restaurants of 2017! Describing the atmosphere and cuisine she stated “it’s home, something that you need…a mother’s nurturing food…it reminds me of my fondest memories growing up, it’s a small place that opens the door for everybody to enjoy what they’re eating, relax, and have a glimmer of what it’s like growing up Mexican.”
Since it was my first event of the day, I was pretty hungry and salivating over the smells. As a result, I couldn’t wait to make them. It truly was easy. My husband requested that I make them for breakfast every Sunday and I’m fine with that. You can also make them as an appetizer or dinner. This recipe is a keeper.
- Mexican chorizo
- Black beans
- Mexican Bread (I used French bread)
- Pico de gallo
- Queso Chihuahua
- Heat Skillet on Medium
- Cut bread in half and butter
- Sear bread in the skillet
- Smear black beans over bread
- Add chorizo over black beans
- Top chorizo with Pico De Gallo
- Cover sandwich with cheese and melt
- Top with cilantro and sour cream (optional)