Mexican Molletes with Pico e’ Gallo
These Mexican Molletes are great for any Mexican theme party or dinner. For me, I like to eat them for breakfast. They just help me a lot to start my day with energy.
What are these things?
Molletes are basically a slice toasted bread covered with beans (any type you like) and grated cheese. After the base, you can add as many things as you like. This recipe is a classic mollete with black bean and topped with pico e’ gallo and some additional avocado just because of delicious A-VO-CA-DO.
I discovered this recipe in an incredible Mexican restaurant here in Lisbon. It’s called Pistola y Corazón Taquería. If you are in Lisbon and you are craving for some Mexican food, you must try it.
It’s a very small place that is pretty popular right now, so you might have a hard time finding a table. Still, the wait is well worth it. The ambient truly feels like a classical small restaurant in Tijuana and the Mexican food is so authentic and cheesy-delicious.
Since I like simple recipes that I can remake in my kitchen over and over, I found this recipe perfect for the blog.
The great thing is that molletes are versatile and you can keep adding as much stuff as you like. You can add chicken and meat or just get the meat-free version. There is a mollete for everybody.
One thing that is important is that the beans are not prepared like they’re regular.
Let me explain:
We need “frijoles refritos” and that means that the beans must be thick almost like a paste. You can get the right consistency cooking the beans with some butter and onions until the beans are no longer watery. Also, you have to smash them a little so they form a paste. This way the bread is not going to end up all soggy.
And basically, that’s it. I hope you like this Mexican inspired recipe!
- 4-6 bolillos or baguettes sliced in half
- 1 medium can of black beans
- 2 tbsp butter
- 2 small onions
- 1 to mato
- 2 tbsp coriander thinly chopped
- 1 lime
- 100 gr melty cheese shredded (mozzarella or cheddar)
- 1 Avocado (optional but highly recommended)
Preheat the oven to 180ºC (350ºF)
Spread 1 tbsp of butter over the bread slices and take it to the oven for 5 minutes until they are golden.
For the beans: In a pan over medium heat melt 1 tbsp of butter and toss 1 onion cut into small dices. Then add the beans and smash them. Cook until the beans are pasty.
For the pico e’ gallo: Cut the tomato and the remaining onion into small dices. Mix then along with the chopped coriander and the lime juice. Add salt to taste.
Take the bread out of the oven and cover the slices with the black beans paste and cheese. Take to the oven for 5 -8 minutes until the cheese is grated.
Cover with the pico e’ gallo and avocado (optional)