These classic open-faced sandwiches are my absolute favorite.
Ingredients
4 cups water, plus more as needed
1 cup dried black beans
1/4 large yellow onion
4 large cloves garlic
1 teaspoon kosher salt, plus more as needed
2 tablespoons olive oil
1 to 2 medium Roma tomatoes
1/4 large yellow onion
1 medium jalapeño
6 sprigs fresh cilantro
1 medium lime, plus more as needed
1/4 teaspoon kosher salt
2 bolillo rolls, or 2 (6-inch) pieces baguette
4 ounces queso Oaxaca
Instructions
Place 4 cups water, 1 cup dried black beans, 1/4 large yellow onion, 4 large peeled garlic cloves, and 1 teaspoon kosher salt in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Cover and cook until the beans are soft and mashable, about 1 1/2 hours. Meanwhile, make the pico de gallo.
Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 to 2 medium Roma tomatoes until you have 3/4 cup. Dice 1/4 large yellow onion until you have 1/2 cup. Trim and remove the seeds from 1 medium jalapeño, then cut into small dice (about 3 tablespoons). Coarsely chop the leaves and tender stems of fresh cilantro sprigs (about 1/4 cup). Juice 1 medium lime (about 2 1/2 tablespoons) and strain out any pith.
Add 1/4 teaspoon kosher salt and stir to combine. Refrigerate until ready to use.
Pour the bean mixture through a strainer set over a heatproof bowl or liquid measuring cup; discard the onion and garlic. Measure the cooking liquid and add enough water to get to 1/2 cup if needed.
Heat 2 tablespoons olive oil in a small frying pan (about 8 inches) over medium heat until shimmering. Add the beans and fry, stirring occasionally, for 30 seconds. Reduce the heat to medium-low.
While mashing the beans with a potato masher, gradually add the cooking liquid. Continue mashing and cooking until a smooth paste forms, although it’s OK if there are some beans that retain their shape to add more texture. Taste and season with more kosher salt as needed. Turn off the heat.
Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, split 2 bolillo rolls or 2 (6-inch) pieces baguette with a serrated knife and place cut-side up on a rimmed baking sheet. Shred 4 ounces queso Oaxaca with your hands into 2-inch-long pieces (about 1 cup).
Divide the refried beans over the cut sides of the bread (about 1/2 cup each) and spread into an even layer. Divide the cheese evenly over the top.
Bake until the bread is golden-brown and crunchy, 8 to 10 minutes. Let cool for about 1 minute. Meanwhile, stir the pico de gallo, taste, and season with more lime juice as needed.
Divide the pico de gallo over the molletes, leaving any liquid behind. Garnish each with a small sprig of cilantro.
