📷 CC BY-SA 4.0 · Niorichard · via Wikimedia CommonsPetit-déjeuner · Mexique · Puebla
Molletes Poblano con Pico de Gallo 🍅
In Puebla the morning starts with a soft bolillo roll split and spread with refried beans the color of clay, crowned with a salsa of tomato, onion and chile that's still fresh enough to taste like the market, then buried under melting queso. The pan handles them until the cheese blisters and the bread edges fry in butter. It's a dish that answers a question every bread culture eventually asks — what do we do with yesterday's roll? — and Puebla's answer is so good the rolls are now baked fresh for the purpose. Eat it standing at a street stall with a coffee de olla, or slow at home with the whole pan.
Méthode
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1
Slice each roll almost through like a book, or split tops and bottoms. Spread a thick, even blanket of warm refried beans inside.
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2
Pile the fresh pico de gallo generously over the beans — including its juice; that juice is the whole point.
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3
Shower with cheese until the bean layer disappears.
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4
Melt butter in a large skillet over medium-low, load the molletes, cover with a lid, and cook until the cheese collapses and blisters and the bread bottom is golden, 5–7 minutes.
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5
No pan? Bake 200 °C for 8–10 minutes, then broil briefly for the blistered top.
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6
Finish with extra cilantro, a lime wedge, and sliced avocado if the mood is festive. Serve immediately — molletes do not wait for anyone.
Recettes similaires
Tacos poblano 🌮
Poblano grillé, haricots noirs et citron vert dans des tortillas chaudes.
Yucatán Cochinita Pibil 🌮
Citrus-marinated pork cooked low and slow until it pulls apart for tacos.
Léger et fraisPuebla Quinoa Bowl 🌽
Fluffy quinoa with black beans, corn, avocado and a fresh lime salsa.
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