MEXICAN MOLLETE
Mexican Mollete is a traditional open faced sandwich using refried beans, cheese and served with Pico de Gallo. Tasty and filling, its pretty popular as restuarant, cafe and street food.
Ingredients
- 3 Bolillos or any other big rolls
- some butter
FOR THE REFRIED BEANS:
- 1 cup cooked red or black beans
- ½ cup onion finely chopped
- 2 cloves garlic finely chopped
- 1 tbsp olive oil
- ½ -1 tsp paprika powder
- 1 medium tomato finely chopped
- ½ - ¾ tsp salt
- 2 tbsp cilantro chopped
- 1 tsp dried oregano
FOR THE CORN TOPPING:
- 1 cup tender white corn cut off the cob
- 1 tbsp butter
- ¼ cup onion finely chopped
- 1 pablano roasted and chopped
- 2 tbsp water
- ½ tsp salt
- 1 tbsp lime juice
- 2 tbsp cilantro chopped
FOR THE TOPPING:
- 1 cup cheddar cheese grated
- ½ cup feta cheese crumbled
- 1 cup Pico de Gallo
FOR PICO DE GALLO:
- 1 large onion finely chopped
- 2 large tomatoes diced
- 1 tbsp lime juice
- 1-2 jalapeno deseeded and chopped
- 2 tbsp cilantro chopped
- ¼ tsp salt
Instructions
PREPARATION OF REFRIED BEANS
- Heat oil in a pan over medium heat.
- Add chopped onion and stir fry till it becomes soft.
- Add chopped garlic and stir fry for a few seconds. Add oregano and paprika powder.
- Add chopped tomato. Mix well. Allow the tomato to cook till it becomes soft.
- Add the tomato puree and salt. Allow it to cook for 1-2 minutes.
- Add the cooked beans. Mix well. Mash them lightly.
- Allow the mixture to become hot and its thick.
- Add cilantro, mix and take the pan off the heat.
PREPARATION OF CORN TOPPING:
- Heat butter in a pan over low heat.
- Add chopped onion and stir fry till it becomes soft.
- Add corn, water and salt. Mix well.
- Cover the pan and allow the corn to cook till done.
- Add chopped pablano pepper, cilantro, lime juice and mix well.
- Take the pan off the heat.
PREPARATION OF PICO DE GALLO:
- Mix all the Pico de Gallo ingredients in a bowl.
PREPARATION OF MOLLETE:
- Preheat the oven to 180°C.
- Slice Bolillos or any other rolls into halves horizontally.
- Butter the halves.
- Arrange them on a baking tray. Bake till the bread becomes crispy and golden brown on top.
- Remove the tray from the oven.
- Apply a thick layer of the refried beans or corn filling on each half of the toasted bread.
- Sprinkle grated cheese over them.
- Turn the oven to the Grill or Broiling setting.
- Place the tray with the bread in the oven. Grill or broil till the cheese melts.
- Remove the mollete from the oven.
- Top them with Pico De Gallo and Feta Cheese.
- Serve immediately.
Notes
- I've included the recipe for both the refried beans and the corn topping.Use both or either.
- This recipe does not work well with normal slices of bread. Use good quality rolls like a baguette or ciabatta.
- Topping with feta cheese is optional.
- Can toast the bread under a broiler. However since we prefer the bread crispy, I allowed it to toast in the baking mode.