Molletes (Mexican Bean and Cheese Sandwiches)
"The bolillo, a French-style crusty white bread roll from Mexico, is the traditional foundation of this comforting dish, but a kaiser or most any other sandwich roll will work well. This recipe first appeared in our August/September 2012 issue with Mnica de la Torre's article Breakfast at the Border...."
INGREDIENTS
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SERVES 8
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INGREDIENTS
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FOR THE SALSA:
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2 lbs. plum tomatoes, cored, and cut into ½" cubes
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⅔ cup roughly chopped cilantro
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6 serrano chiles, stemmed, seeded, and finely chopped
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1 large white onion, finely chopped
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Kosher salt, to taste
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FOR THE BEANS AND ROLLS:
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½ cup lard (available at emperorfood.com) or canola oil
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4 cloves garlic, minced
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1 small white onion, finely chopped
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2 cups chicken stock
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3 (15-oz.) cans pinto beans, drained and rinsed
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Kosher salt and freshly ground black pepper, to taste
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4 bolillos (see Mexico's Daily Breads) or kaiser rolls, split
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12 oz. queso Oaxaca, grated (available at mexgrocer.com)
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