I must tell you, as Feed Feed's Wine Editor, I still deeply love a killer Margarita with all things Mexican. Ice cold and made with top shelf ingredients. So while I'm supposed to suggest a wine with which to pair with these incredibly killer Molletes from London based, Mexican food, superstar @holasus? I won't... I'd rather say order a tequila based drink or cold beer. But if you just HAVE to have wine? Make a Sangria with one bottle of dry Rose, 1-2 cups tequila and two handfuls of sliced red fruits and lime to taste. Enjoy!
This recipe is featured in our Weekly Meal Planner here!
1 large French baguette, or sliced sourdough
For the refried beans:
4 cups of organic cooked black beans (from 2 15 oz cans)
1 onion, chopped
1 garlic clove, minced
1 cup of organic chicken stock
2 tsp of dried epazote (optional)
Olive oil, as needed
3 ½ tbsp butter
2-3 cups of grated cheese ( any good melting cheese works like gruyere or cheddar)
For the Pico de Gallo:
4 vine tomatoes
3 serrano chiles (or 1 jalapeno)
1/2 white or red onion
Handful of cilantro
For the crema:
1 cup Greek yogurt
2 -3 tsp of ground Tabasco chili ( alternatively you can use a dash of Tabasco sauce)
3 tsp of white tahini paste
1 tbsp extra virgin olive oil
Maldon salt and black coarse pepper to season
Radishes for garnish (optional)
Start by making your refried beans. Add onion and garlic add a drizzle of olive oil to a medium saucepan and heat over medium heat. When onion and garlic begin to sweat, add the dry epazote (if using), stir and add the beans. Let them simmer for a few minutes, then blend them until smooth. Return the bean puree to a clean saucepan and add your chicken stock, season with salt and pepper and let them simmer on low until the consistency is thick but not too dry, about 10 minutes.
Preheat oven to 350˚F. Cut your baguette in half and then lengthwise, spread the butter on the bread and bake them until the butter melts, about 7-9 minutes.
Make your pico de gallo by finely dicing your tomatoes, chili and onion, add into a small bowl with finely chopped cilantro, lime juice, a drizzle of olive oil, season with salt and pepper and reserve.
To make the tahini crema simply blend the yogurt, tahini paste, ground Tabasco chili, a pinch of salt and black coarse pepper until smooth. Add water as needed.
Top toasted bread with the refried black beans , add a good amount of cheese and drizzle with olive oil, put them back in the oven until the cheese melts.
Serve them warm with pico de gallo, crema and fresh radishes!