Description
Molletes Mexicanos are the perfect Mexican open faced sandwich topped with melted cheese, refried beans and Pico de Gallo.
Ingredients
For the refried bean puree:
1/2 onion (chopped)
2 cloves of garlic (chopped)
1 tsp of cumin powder
1 tsp of smoked paprika
1 tsp of brown sugar
1 tbsp of apple cider vinegar
1 can of black beans
Salt and black pepper ground
Olive oil
For the Pico de Gallo:
1 large tomato (diced)
1/2 onion (chopped)
1/2 jalapeño (chopped)
2 tbsp of fresh cilantro (chopped)
Juice of half a lime
1/2 tsp of salt
3-4 bolillos (or a French baguette)
1 cup of grated cheese (emmental cheese)
Olive oil
Instructions
To prepare the refried bean puree:
Heat olive oil in a medium Dutch oven on medium heat.
Add the onion and a pinch of salt, cook for 3 minutes.
Add the garlic and cook for a minute.
Add cumin and smoked paprika and cook for a minute.
Add the sugar and cook until the onion caramelizes.
Add the apple cider vinegar and cook until it’s absorbed.
Add the black beans, a pinch of salt and ground black pepper and cook for another 10 minutes.
Mix to make the bean puree.
Leave to rest.
To prepare the Pico de Gallo:
Mix the tomato, onion, jalapeño, cilantro, lime and salt in a bowl.
Put aside.
To prepare the sandwich:
Preheat oven to 400°F.
Cut the bread in half, lengthwise, and drizzle a tablespoon of olive oil over each slice of bread.
Bake for 5 minutes.
Remove from the oven.
Slather each slice of bread with the bean puree.
Top with grated cheese and bake for 10 minutes.
Remove from the oven.
Top with Pico de Gallo to serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: Mexican
