Molletes mexicanos

Ingredientes

• 1 tomato (a large tomato, diced relatively small)
• 2 tbsp onion ((quantity once finely diced))
• 1/2 chili (diced small (or more/less to taste))
• 1 tbsp cilantro (coriander (quantity once finely chopped) )
• 1 tsp lime juice
• 3 tsp vegetable oil (or a little more as needed)
• 14 oz pinto beans ((14oz= 1 can/tin, can also use black beans))
• 1/2 onion (finely diced)
• 1/4 cup light stock
• 3 bolillo rolls ((see notes))
• 3/4 cup Oaxaca cheese (approx, grated (see notes))
• 1 tbsp butter ((optional but recommended))

Preparación

1. 1

   --- For the salsa fresca (pico de gallo) ---

2. 2

   First make the salsa fresca by dicing the tomato, onion and chili all pretty small Drain excess liquid from the tomato (you can remove seeds, if you prefer) then mix all together along with the chopped cilantro/coriander. Add the lime juice and a little salt and pepper, mix and set aside.

3. 3

   --- For the refried beans ---

4. 4

   Next make the beans by warming the oil in a small pan and adding the diced onion. Cook for a couple minutes until the onion is softening then add the beans and stock.

5. 5

   Cook for around 5 minutes until the beans become very soft and it starts to thicken. Mash the beans to help them break down a little. Once it has thickened a bit, set aside to stay warm. You can also make ahead and either re-heat or use room temperature since you will be warming anyway.

6. 6

   --- To make up molletes ---

7. 7

   Meanwhile, preheat the oven to 400F/200C. Cut the bread in half through the middle and if you like, top with thin slices of butter. Toast the bread until crisp on top and the butter has melted - the bread should be just starting to brown around the edges.

8. 8

   Top the bread with refried beans (you will need around 3tbsp per half roll) and spread them all over. Then, top with some grated cheese. Put back on the oven and cook for a minute or two until the cheese melts. Serve warm, topped with some of the salsa fresca on top.