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|Cookbook: Mollete Media: Mollete|
A mollete is a kind of bread roll from the Andalusian region, in southern Spain. It is a soft round white bread, usually served lightly toasted with olive oil and raw garlic or spread with lard (usually in the forms of manteca colorá or zurrapa de lomo) in an Andalusian breakfast. The most famous are the ones from Antequera, Málaga.
A mollete, native to northern Mexico, is made with bolillos sliced lengthwise and partially hollowed, filled with frijoles refritos, and topped with cheese and slices of jalapeño or serrano peppers. It is then grilled in an oven until the cheese melts. The frijoles refritos are "frijol mantequilla" known outside of the region as "pinto beans".
The traditional cheeses used were the queso ranchero, asadero or queso menonita. The queso ranchero is most similar to Parmesan with less aging, the asadero is a creamy provolone and the menonita most closely resembles Havarti.
While "mollete" typically is this bean "pizza" it also is generically a "biscuit" In the northern state of Chihuahua a favorite was the "Mollete de natas" somewhat resembling a scone.
There is also a "sweet type" mollete. It is made by putting butter over the bolillo and then sprinkling sugar or honey over it and broiling until crisp.
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