Ready in: 15 mins
Ingredients
- 1 tbsp of Mölli Acapulco marinade
- 2 large rolls, preferably baguette, kaiser, Portuguese, telera (bolillo), half split
- 1/4 cup refried black beans, homemade or canned
- 6 ounces of shredded mozzarella cheese
- Oil for cooking the beans
A mollete is a bread roll topped with beans and melted cheese. In Mexico, molletes are typically served with pico de gallo, and sometimes the bread is also topped with butter or garlic. They’re easy to make, and it’s fun to experiment with molletes by topping them with various ingredients, from chorizo to other sauces or pico de gallo recipes (try one with pineapple). In the Huasteca region, the beans are spiced with a mix of guajillo and ancho peppers to add an extra layer of flavor, which is what makes our Acapulco marinade perfect for this dish.
Instructions
- Preheat the oven or toaster oven to 500°F. Add oil to a skillet and heat to medium-high heat.
- Add the beans to the skillet and mash with a fork or a potato masher; add 1 tbsp of Mölli Acapulco marinade. Cook about 5 minutes.
- Spread a thin layer of beans over the soft side of each roll. Top with a thin layer of mozzarella. Toast the molletes (open-faced) in the oven until the cheese has melted and turned golden brown in a few spots, 3 to 5 minutes.
- Serve the molletes beside a bowl of pico de gallo and let everyone top each piece on their own.
