This recipe for Mexican Molletes make a great, tasty lunch treat. They don't take long to make when you fancy something hot and spicy. Molletes are a Spanish type of bread roll and Mexican Molletes are a popular Mexican dish.
Cut the bread rolls in half. Take away some of the inside to make more space for filling.
Make the cabbage salad by mixing the cabbage with the pickled jalapeños, vinegar and olive oil. Season the salad with the oregano and salt and pepper. Leave to one side until later.
Brush the bread rolls with vegetable oil. Put them on a baking tray and toast them for between 10 and 15 minutes in a preheated oven (200 degrees Centigrade, 400 degrees Fahrenheit or Gas Mark 6). They should be crisp and light-golden in color.
While the bread rolls are toasting, put the refried beans in a saucepan. Heat them on the hob gently with a little added water (enough to thin the beans to a smooth paste).
Next, take a frying pan and heat up 1 tbsp of oil. Add the onion and garlic. Also put the chorizo in the pan. Cook the mixture until the onion is soft and the chorizo is browned. Now add the tomatoes. Simmer the mixture, while stirring, until the tomatoes break down to make a thick sauce.
Now add the refried beans to the mixture. Stir them in to combine. Stir the cumin into the mixture. Take the frying pan off the heat.
Take the bread rolls out of the oven, but leave the oven on. Fill the rolls up with the mixture from the frying pan. Top the filling off with some grated cheese and close the rolls firmly. Put the rolls back on the baking tray. Put them in the oven to heat through until the cheese has melted.
When you take the rolls out of the oven, open them up and spoon some cabbage salad on top of the filling.
Now you can serve up these delicious Mexican Molletes. They are great for a quick family lunch, or a lunch with friends.