Molletes

Marisela who cooks amazing food, demonstrated these Mexican bean and bread toasts on television. She is a font of all things Mexican, including a vast repertoire of  traditional foods. I had never heard of these beauties till I saw her making them on her show. That show was followed by a quick trip to our local Hispanic store!

I make the beans from scratch, pressure-cooking pinto beans till soft. Sauteed onion, garlic and the cooked beans are sauteed with a few spices and then roughly pureed. I slice crusty buns in half and slather them with the bean puree. Use a crusty roll like a bolillo or Portuguese bun or even crusty French bread for best results. Topped with a mound of shredded Jack cheese, the buns are baked for few minutes till the cheese melts and the bread is crusty. Eat them hot for a just reward!

MOLLETES

By Marisela De La Parra

Serves 4-6

3-4 Portuguese Rolls or Bolillos

2 teaspoons Canola Oil

1 Onion, chopped

1 cup uncooked Pinto or Red Beans OR 1 can Pinto or Red Beans, drained and rinsed

1/2 teaspoon Chile Powder

1/2 teaspoon Cumin Powder

1/2 teaspoon Kosher Salt

3 cups shredded Monterey Jack Cheese

Pressure cook beans till soft. OR drain and rinse the canned beans.

Heat canola oil. 

Add onions and saute till translucent.

Add cooked beans to onion along with spices and salt. Saute for afew minutes. 

Puree beans. 

Heat oven to 350F/180C.

Cut bread rolls in half. 

Slather halves with bean puree.

Cover the beans generously with Jack cheese.

Place halves on a baking sheet. 

Bake for 5-8 minutes till cheese has melted and edges are crusty. 

Eat them hot or warm...cold rolls are an unsatisfactory option!

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