Molletes de Chorizo (Edit recipe)

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These open-faced Mexican sandwiches are one of my favorite childhood breakfasts. Made with just a handful of simple ingredients, they’re savory, crispy, and oh so comforting. Whenever I’m missing home or my mom’s cooking, this easy recipe brings me right back to my family kitchen. Ready in under 30 minutes, they’re perfect for breakfast or brunch. I like to garnish with cilantro, onion, queso fresco, and Mexican crema. Provecho amigos!

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PREP TIME

10 minutes

COOK TIME

15 minutes to 20 minutes

INGREDIENTS

11

Serves: 4

Ingredients

2 whole Bolilo, Sliced in half, lengthwise - see note below for substitutions
1 cup Vegan Refried Ranchero Beans - Siete Foods
4 Tbsp Butter, Unsalted
0.5 whole Yellow Onion, Finely diced
1 lb Chorizo
1 cup Oaxaca Cheese

Garnishes

0.25 cup Crema Mexicana
0.25 cup Queso Fresco, crumbled
0.25 cup Cilantro, finely chopped
0.5 cup Pico de Gallo

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a skillet over medium heat and melt a small knob of butter.
Add half of the diced onion and sauté until softened and slightly translucent, about 2–3 minutes.
Add the chorizo to the skillet and cook, breaking it apart as it browns. Continue cooking until fully cooked through. Remove from heat.
In a separate skillet, melt a little butter over medium heat. Place bolillo halves cut-side down and toast until golden and crisp. (Repeat as needed.)
Remove the bolillos from the heat and place on a serving dish.
With the cut-side up, spread a generous layer of refried beans on each half. Optional: Add a layer of Oaxaca cheese over the beans so it melts slightly from the heat.
Spoon the cooked chorizo over the beans (and cheese, if using).
Finish with garnishes: remaining diced onion, cilantro, salsa, crema, and queso fresco.
Serve immediately while warm.

Notes

Traditional bolillos give the best texture for this sandwich, but English muffins work great for a quicker option.
For extra protein, top with a sunny-side-up or over-easy egg. The runny yolk pairs perfectly with beans and chorizo.
You can alternatively bake these in the oven.
- Bake at 400°F for 8–10 min after assembling the bread with beans, Oaxaca cheese, and chorizo. Bake until hot and cheese is melted.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	968
Fat:	75 g
Carbohydrates:	19 g
Protein:	52 g
Cholesterol:	84 g
Sodium:	940 mg
Fiber:	5 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.