Today I've got an authentic and nutritious Mexican recipe that's perfect for breakfast or dinner. Often enjoyed across Mexico, Molletes are simple yet incredibly satisfying, and my version includes a smoky twist with chipotle beans. Join me as we embark on creating this beloved dish that pairs perfectly with a tangy pico de gallo.
Ingredients:
- 2 cups boiled pinto beans (cooked with garlic, onion, and cilantro)
- 1 clove garlic
- 1/4 medium onion
- A bunch of cilantro
- 1/4 piece of a chipotle pepper (adjust to taste)
- Pinch of salt
- Bolillo bread or whole grain baguette, sliced in half
- Cheese (queso fresco, teeteewah cheese, mozzarella, or a lower-fat option like queso panela), to taste
- 1/2 cup diced tomatoes
- 1/4 cup finely diced onion
- 1 diced jalapeno (remove seeds to reduce heat)
- 1 tablespoon apple cider vinegar or white vinegar
- 1/2 teaspoon dried oregano
- Salt, to taste
---
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: This recipe will serve 4-6 people, depending on the size of your bread and portion preference.
Equipment:
- Blender
- Frying pan
- Cutting board
- Knife
- Spoon
Cooking Tips:
- Adjust the chipotle pepper amount based on your heat preference.
- If the beans are too thin after blending, cook them down to thicken or mash them for a chunkier texture.
Instructions:
1. Place the cooked pinto beans in a blender along with the garlic, onion, cilantro, and chipotle pepper. Blend until smooth.
2. Transfer the bean mixture to a pan and bring to a simmer. Let it cook for about 15 minutes to achieve a thicker consistency or cook until it reaches your desired thickness.
3. While the beans are simmering, prepare your bread by slicing it in half if it's not pre-sliced.
4. Once the beans have thickened, spread a generous layer on top of each bread half.
5. Top the beans with your choice of cheese. You can use either melty or crumbly cheese, depending on your preference.
6. For the pico de gallo, combine the diced tomatoes, onion, and jalapeño in a bowl. Add apple cider vinegar and dried oregano. Mix well and season with salt to taste.
7. To melt the cheese on the molletes, microwave them for 30 seconds or heat in a covered pan until the cheese is melted.
8. Finish the molletes by topping them with the pico de gallo, and they're ready to be served.
---
This recipe is brought to you by Mexican Food by Laura. For more delicious, healthy Mexican recipes, be sure to check out her YouTube channel at https://www.youtube.com/@FoodandDeals.
---
#molletes #mexicanbreakfast #healthyrecipes #spicylatinamom #chipotlebeans #picodegallo #heartybreakfast #nutritiousmeal #cookwithlove #chatgpt
---
Mollete Ranchero