Mexican molletes - (nearly) from scratch
Molletes are a tasty, comforting breakfast or snack, and they're easy to make (almost) from scratch.
Servings: 3 or more
For the salsa
- 1 tomato a large tomato, diced relatively small
- 2 tablespoon onion (quantity once finely diced)
- ½ chili diced small (or more/less to taste)
- 1 tablespoon cilantro coriander (quantity once finely chopped)
- 1 teaspoon lime juice
For the refried beans
- 3 teaspoon vegetable oil or a little more as needed
- 14 oz pinto beans 400g, ie 1 can/tin
- ½ onion finely diced
- ¾ cup stock vegetable or chicken, depending on what you need/dietary requirement
To make dish
- 3 rolls see notes
- ¾ cup Oaxaca cheese grated
For the beans
Next make the beans by warming the oil in a small pan and adding the diced onion. Cook for a couple minutes until it is softening then add the beans and stock. Cook for around 5 minutes until the beans become very soft and it starts to thicken. You can mash the beans to help them on their way. Once it has thickened a bit, set aside to stay warm.
To make up molletes
Meanwhile, warm the broiler then cut the rolls in half through the middle and scoop out a bit of the middle doughy part of each side so you have a slight hollow. Broil the cut sides of the rolls a minute to gently crisp.
Fill the hollow in each side of the rolls with refried beans and top with some grated cheese. Put under the broiler and cook for a minute or two until the cheese melts. Serve warm, topped with some salsa.
Calories: 630kcal | Carbohydrates: 74g | Protein: 30g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 21mg | Sodium: 1060mg | Potassium: 700mg | Fiber: 13g | Sugar: 7g | Vitamin A: 465IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 13.5mg