Green Chorizo Molletes Toluca Style
Bolillo rolls with refried beans, Toluca green chorizo and melted cheese.
About this recipe
Green chorizo molletes are an exceptional version of the classic Mexican mollete, where the opened and toasted bolillo bread roll is spread with refried beans and topped with green chorizo from Toluca - Mexico's most singular sausage, green due to the addition of poblano chilli, herbs and fresh vegetables - and melted cheese, resulting in a combination of herbal, creamy and spiced flavours that makes this breakfast a unique experience.
History & Origin
Toluca's green chorizo is one of the most singular sausages in Mexico and the world, with regional origin designation for the State of Mexico. Its green colour comes from the combination of poblano chilli, epazote, coriander, parsley, garlic and in some recipes green tomatillo, mixed with minced pork and spices. Historical records of green chorizo in Toluca date from the eighteenth century, when the artisan butcher families of the Toluca market developed this unique recipe as an alternative to the red Spanish-origin chorizo. Molletes, a breakfast of Spanish inspiration adapted by colonial Mexican cooking, became the perfect vehicle to showcase this unique sausage.
Estimated cost
£8.00
Total cost
£2.00
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
480
Calories
22g
Protein
44g
Carbohydrates
24g
Fat
5g
Fibre
820mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Preheat the oven to high grill/broil. Cut the bolillos in half lengthways and place on a tray cut side up. Toast in the oven for 3-4 minutes until golden and crisp.
- 2
Meanwhile, crumble the green chorizo and cook in a frying pan with the oil over medium heat, breaking up the lumps, for 6-8 minutes until thoroughly cooked and fragrant.
💡 The green chorizo must be thoroughly cooked - its colour changes from bright green to green-brown.
- 3
Generously spread the toasted bolillos with warm refried beans.
- 4
Distribute the cooked green chorizo over the beans. Cover generously with grated cheese.
- 5
Return to the oven under the grill for 3-4 minutes until the cheese bubbles and browns lightly.
- 6
Serve immediately with fresh pico de gallo on the side.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Mexican-Style Scrambled Eggs
Scrambled eggs with tomato, onion and serrano chilli — the colours of the Mexican flag.
Divorced Eggs
Two fried eggs on tortillas — one with green salsa, one with red, divided by beans.
Huevos a la Chiapaneca (Chiapan-Style Eggs on Tostadas)
Tostadas with refried beans, fried eggs, plantain and red salsa.
Machaca with Eggs
Shredded dried beef sauteed with eggs, tomato, onion and chillies. A classic northern Mexican breakfast.