Mollete

SAVORY
Written By Team StarChefs

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.

Similar Recipes
Mollete
Mollete

Smoked Brisket, Refried Beans, Oaxaca Cheese, Avocado, Salsa Macha, Mico CIlantro, Micro Thai Basil, Bolillo | Chef Adrian Torres of Maximo

Pork Spare Rib Tlacoyo
Pork Spare Rib Tlacoyo

Refried Beans, Pico de Gallo, Pickled Onions, Cilantro, Lime | Chef Edgar Victoria of Alebrije

Enfrijoladas
Enfrijoladas

Chorizo, Goat Cheese, Mayakoba Bean Purée, TCHO Chocolate Sauce, Crème Fraîche, Chile Oil, Sesame Crisps | Chef Alan Sanz of Mírate

Lamb Barbacoa Taco
Lamb Barbacoa Taco

Spiced American Lamb Shank, Cilantro, Lime, Corn Tortilla, Lamb Consommé | Chef Edgar Victoria of Alebrije

Al Pastor Tlayuda
Al Pastor Tlayuda

Pineapple, Oaxaca Cheese, Poblano Crema, Pineapple Gel, Lime, Cilantro | Chefs Ana Aguilar and Joshua Cook of Tantísimo

Lamb Taco
Lamb Taco

Spiced American Lamb Shoulder, Cucumber Pico de Gallo, Morita Salsa, Tahini Crema, Cilantro, Heirloom Corn Tortilla | Chef DJ Flores of Milpa

Mole Blanco
Mole Blanco

Maitake Mushrooms, Charred Cabbage, Pine Nuts, Black Truffle, Habanero Oil, Corn Tortillas | Chef Sarah Thomspon of Casa Playa

Black Bean Tlayudita
Black Bean Tlayudita

French Shallot-Mushroom Asiento, Avocado, French Shallot-Chile Oil, Cilantro, Fried French Shallots | Chef Matt Diaz of For All Things Good

Butternut Squash Tetela
Butternut Squash Tetela

Fried Eggs, Shimeji Mushrooms, Cauliflower, Salsa Macha, Cilantro | Chef DJ Flores of Milpa

Grilled Carrots
Grilled Carrots

Grilled Carrots with California Almond Mole, Toasted California Almonds, Cilantro, Lime Zest, Smoked Salt | Chef Jesus Cervantes of Damian

El Tacote
El Tacote

New York Strip Steak, Chihuahua Cheese, Avocado Salsa, Pico de Gallo, Chicharrón, Flour Tortillas | Chef Alam Menzed of Apapacho Taqueria

Tacos de Lengua
Tacos de Lengua

Braised Beef Tongue, Salsa Verde, White Onions, Cilantro, Lime, Corn Tortillas | Chef Alam Méndez of Apapacho Taqueria

Team StarChefs
Next

Beef Empanadas