|This article needs additional citations for verification. (July 2015) (Learn how and when to remove this template message)|
|Cookbook: Mollete Media: Mollete|
A mollete is a kind of flatbread 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.
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.
- Hernandez, Maura Wall (23 October 2012). "How to make: Mexican molletes". NBC Latino. Retrieved 7 July 2015.
|This bread-related article is a stub. You can help Wikipedia by expanding it.|
|This Mexican cuisine–related article is a stub. You can help Wikipedia by expanding it.|