Penca - Mollete Recipe

Toast and finish sourdough

Preheat a grill pan or skillet over medium-high heat. Brush both sides of each sourdough slice with achiote oil (about 1/2 tbs per slice). Toast slices in the hot pan until crisp and golden, 2–3 minutes per side. Immediately after toasting, lightly dust each slice with the allium ash (use sparingly — about 1/8 tsp per slice) so it adheres to the warm bread. Keep toasted slices warm in a low oven (200°F / 95°C) while you prepare the rest.

When assembling, sprinkle crumbled queso fresco (or vegan alternative) evenly over each mollete just before serving and garnish with chopped cilantro and a lime wedge.

In a sauté pan over medium heat, warm 2 tbs olive oil or lard. Add the finely diced onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add the drained black beans, cumin, salt and black pepper. Stir to combine and cook 1–2 minutes to warm the beans through.

Using a potato masher or back of a sturdy spoon, mash the beans in the pan, adding warm stock a tablespoon at a time until you reach a spreadable, creamy consistency (you should use about 1/2 cup stock but add slightly more if needed). Taste and adjust seasoning. Keep warm.

If using pork: in a bowl combine ground pork, achiote paste, smoked paprika, ground chile, ground coriander, oregano, garlic powder, kosher salt and black pepper. Mix thoroughly until spices are evenly distributed. If using tofu/TVP: crumble and press tofu dry or rehydrate TVP and then toss with the same spice mixture.

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add the seasoned protein in a single layer and cook, stirring and breaking up large pieces, until deeply browned and cooked through (pork about 7–10 minutes; tofu/TVP about 5–7 minutes). Taste and adjust salt or chile if needed. Keep warm while assembling.

Combine apple cider vinegar, water, sugar and 1/2 tsp kosher salt in a small saucepan and bring to a simmer until sugar and salt dissolve. Place thinly sliced red onion in a jar or heatproof bowl and pour the hot pickling liquid over the onions. Let cool to room temperature (about 20–30 minutes); chill if you have time. These are ready in 30 minutes but improve after several hours.

Spread about 2–3 tablespoons of hot refried black beans onto each toasted sourdough slice, leaving a small border around the edge.

Top the beans with a generous spoonful (about 2–3 tbs) of house chorizo, distributing evenly across each slice.

Scatter crumbled queso fresco over the chorizo, then add a few slices of pickled red onion (about 1 tbs per mollete). Finish with a sprinkle of chopped cilantro and a final light dusting of allium ash if desired.

Serve immediately with lime wedges for squeezing over the molletes. For vegan option, use the tofu/TVP chorizo, vegan cheese, and vegetable oil/olive oil in place of lard.