Mollete
Smoked Brisket, Refried Beans, Oaxaca Cheese, Avocado, Salsa Macha, Mico CIlantro, Micro Thai Basil, Bolillo
Chef Adrian Torres of Maximo | Houston, TX
Yield: 4 servings
“This is one of those dishes I grew up eating, so this was my way of taking something familiar and giving it a Texas twist with smoke and confit brisket suadero. The Fresh Origins Micro Cilantro and Micro Basil Thai bring a fresh, bright finish that helps cut through the richness, while adding another layer of flavor and aroma to the dish.” — Chef Adrian Torres
Adapted by StarChefs | July 2026 | Photo: Caroline Fontenot
INGREDIENTS
4 whole eggs
2 bolillos, halved lengthwise
1 cup refried beans
1 cup shredded Oaxaca cheese
8 ounces smoked brisket
1 avocado, sliced
Salsa macha
Fresh Origins Micro Cilantro
Fresh Origins Micro Basil Thai
METHOD
Heat a plancha over medium-high heat. In a sauté pan over medium heat, fry eggs to desired doneness. Set aside. Place bolillos on hot plancha, cut-side down, and toast until golden. Transfer to a clean work surface and spread each half with refried beans and cheese. Once cheese has mostly melted, layer each sandwich with brisket, 1 fried egg, and avocado. Drizzle with salsa macha. Garnish with Fresh Origins Micro Cilantro, and Fresh Origins Micro Basil Thai. Close sandwiches and serve.
