Mexican Molletes
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A Note from Feedfeed
@theemoodyfoody is giving us a taste of one of his favorite childhood snacks with these Mexican-style molletes! Molletes are a popular snack food in Mexico. They are open-faced sandwiches made with beans and cheese, and often topped with pico de gallo.
- Recipe Card
Recipe Card
ingredients
- 1 pound dry black beans
- 6 cups chicken stock
- 1/4 yellow onion, diced
- 3 garlic cloves
- 2 bay leaves
- 1 Fresno chili, diced
- 1 teaspoon grapeseed oil
- 1/2 cup pork chorizo
- 1 pint cherry tomatoes
- 1 stalk green scallion, finely chopped
- 1/8 cup shallots, finely diced
- 1/8 cup cilantro, finely chopped
- 1 lime, juiced
- Kosher salt, to taste
- 2 bolillos, toasted
- 2 cups Monterey Jack cheese, shredded
Method
Step 1
Begin by rinsing then soaking your dry black beans for at least six hours, ideally overnight.
Step 2
Add your soaked black beans and chicken stock into a large pot with the onion, garlic and bay leaves. Bring to a boil, then turn the heat down to low and simmer until soft. This will take 1-1/2 hours.
Step 3
In the meantime, in a large pan over medium heat, sauté the Fresno chili with a touch of grapeseed oil for 2-4 minutes or until soft. Add the chorizo and cook for 8-10 minutes. Add the beans with remaining stock, garlic & onions. Remove bay leaves. Cook until the stock has reduced to a thick, chili-like consistency. Carefully blend everything together in a blender or in the pot using an immersion blender. Check for seasoning.
Step 4
Make the pico de gallo: In a medium bowl, mix tomatoes with scallions, shallots, cilantro, lime juice and salt. Set aside.
Step 5
Set the oven to broil. Cut the toasted bolillos in half and smear on the bean mixture. Top with shredded cheese and place into the oven on broil until the cheese is fully melted, about 5 minutes. Remove from the broiler and top with pico de gallo. Enjoy!