Molletes – a hearty breakfast!
The first time we had molletes I thought that our hostess was being creative on behalf of the vegetarians, but it turns out that this is an easy, tasty breakfast common around central Mexico. We have had them made with traditional bolillo bread which we can get hot and fresh at our local Hispanic supermarket, Fiesta. Bolillo are a lot like french bread rolls so I would recommend a hearty and crusty bread if you cannot find bolillos locally.
Spread the refried beans evenly among the four slices of bread and top with the cheese.
Bake in the oven at 350 degrees Fahrenheit until the cheese is lightly browned, about 5 minutes.
Serve hot with guacamole, pico de gallo, or a salsa of your choice.
Chilaquiles are a traditional Mexican breakfast that use leftover or stale corn tortillas. There are hundreds of different ways to make chilaquiles in as many different sauces – our recipe cuts down on some of the oil that may typically be used and boosts the flavor with a fresh, tangy salsa verde.
To make the sauce, place the halved tomatillos on a lightly greased baking sheet and bake at 350 degrees until the skin of the tomatillos is starts to brown, about 20 minutes. Scrape the entire contents of the baking sheet including any juices into a blender and puree with the lime juice. Season with salt to taste then set this salsa verde aside.
In a large pot, heat oil over medium high heat. Saute the tortilla pieces, stirring constantly, until they begin to crisp, about two minutes. Add onion, cumin, and jalapeno to the fried tortillas and continue to saute until the onions are tender, about three minutes.
Stir the salsa verde and cilantro into the saute and bring to a simmer.
Serve immediately with avocado slices, refried beans, additional salsa, or a sprinkle of cheese.
Enchiladas Mineras are a special Mexican dish originating in Guanajuato. Mining was and is still a large part of the economy of the city and state of Guanajuato, and miners need hearty food to replenish themselves after a hard day’s work. These enchiladas filled with potatoes and carrots and covered with a rich red sauce certainly fit the bill, though you don’t have to be a miner to enjoy them!
Bring potatoes, carrots, stock, and bay leaves to a simmer in a large soup pot. Cook until the potatoes are just tender, about 10 to 15 minutes. Strain the vegetables, removing the bay leaves, and set aside.
In a large skillet, heat the vegetable oil and saute the onions and garlic with cumin until fragrant and tender, about three minutes. Mix in the lime juice and season with salt to taste.
Combine the potatoes and carrots with the sauteed onions and cheese.
Pour the enchilada sauce in a shallow dish, like a pie pan. Prepare the enchiladas by coating the tortillas with sauce and then filling each with about 1/2 a cup of filling. Roll the filled enchiladas and place in a rectangular baking dish.
When the dish is full, pour the remainder of the sauce over the enchiladas and bake at 350 degrees until the sauce begins to bubble, about 15 minutes.
Remove the enchiladas from the oven and allow to cool for about five minutes.
Serve the enchiladas over a bed of lettuce or shredded cabbage, and garnish with pickled jalapeno slices and cheese, if desired. Consider serving with fresh tomatillo salsa and refried black beans.