Molletes

Molletes

Molletes are the perfect brunch or light dinner. You can make them as vegan as you want. They go together with “pico de gallo” salsa which you can find on our Salsa section. [ingredients] [method] Ingredients 2 baguettes or 8 bread rolls Butter or margarine 1 can Black or Borlotti beans (non baked) 300 gr or 16 slices Colby cheese (substitute with vegan cheddar cheese) 2 spoons Olive oil Method Steps Turn your oven on to 150 degrees (120 for fan force) Cut each baguette in 4 even pieces and cut each through the middle. Take the bread filling out. Spread the butter or margarine on bread. Leave aside On a mid heat fryer pan add 1 spoon of Olive oil. Pour the can of beans and start smashing with a potato masher until you get a smooth mix. Add the second spoon of oil and check salt. Let them boil and then cool down for 3 minutes. Spread the beans on the bread leaving a thick layer. Cover beans with cheese slices. Put beans on a baking tray and into the oven until the cheese has melted. Serve with “Pico de Gallo” on the...
Green Chilaquiles

Green Chilaquiles

This green version of the traditional dish of chilaquiles is the perfect hangover food. With a tangy flavour from the green tomatoes, and the full texture from corn tortillas it gives you energy, making it also perfect to have as breakfast before a busy day. You can serve it with eggs, chicken or steak. Serves: 4 People Preparing time: 20 mins. Ready in: 2 mins Ingredients 1 Dozen white corn tortillas (the older the better) 3 to 4 Green chillies 1 Can of green tomatoes 4 Spoons of cooking oil 1/2 Onion julienne Sour cream Feta or Cheddar cheese Method Cut the tortillas in medium squares; heat the oil in a frying pan; once hot put the tortillas to fry until crispy. Set aside. On a food processor or blender put the green tomatoes and chillies, add some of the brine from the tomatoes (1/4 high to the top of the tomatoes approx.) and blend. Put a little bit of the remaining oil you used to fry the tortillas in a 4 lt. saucepan; once the oil is medium hot, pour the tomato and chilli blend. If it’s too thick add a bit of water or stock (chicken or veggie) and simmer. Add salt to taste. When the salsa starts boiling, add the crisp tortilla chips into it and let them sink. Turn the heat off. Serve on a plate with a spoon of sour cream a bit of onion Julienne and bits of cheese (in Mexico we use “fresh” or “Manchego” type cheese). This will calm the heat from the...