Molletes Yucatecos con Cebolla Morada Encurtida
Molletes Yucatecos con Cebolla Morada Encurtida·(mo-YEH-tehs yoo-cah-TEH-cohs)
Grandma's Pantry: Everyday Recados, Salsas, and Hacks
Molletes are the ultimate Mexican fast food—toasted bolillos slathered in refried beans and blanketed under a bubbling layer of cheese. In the Yucatán, they elevate this humble canvas by crowning it with earthy, citrus-braised cochinita pibil and a sharp, neon-pink tangle of cold-cured pickled red onions. Forget boiling vinegar and sugar; true Yucatecan onions rely on the enzymatic acidity of bitter orange to chemically cook the raw bite away while preserving a crucial crunch. We replicate that acidic sweet spot using a precise blend of citrus and white vinegar you can find at any Midwest supermarket. Assemble these on a busy Wednesday night using Sunday’s leftover pork, and your kitchen will instantly smell like a back-alley cantina in Mérida.
Before you start
Cure the onions at least an hour ahead.
Combine the sliced red onion and habanero in a glass jar. Whisk the grapefruit juice, orange juice, lime juice, vinegar, oregano, and salt together, then pour the mixture over the onions. Press them down to submerge, shake vigorously, and let sit at room temperature for 1 to 2 hours to chemically soften.
Ingredients
- red onion1 large
- habanero pepper1 med
- fresh grapefruit juice1/4 cup
- fresh orange juice1/4 cup
- fresh lime juice1/4 cup
- white distilled vinegar1/4 cup
- Mexican oregano1 tsp
- kosher salt1 tsp
- bolillos4 med
- unsalted butter3 tbsp
- canned black beans15 oz
- bacon fat1 tbsp
- cochinita pibil1 1/2 cup
- Edam cheese1 1/2 cup
Method
- 01
Fry the black bean paste.
To replicate velvety Yucatecan frijoles colados without tedious straining, pour the undrained canned black beans into a high-speed blender and puree until completely smooth. Heat the bacon fat in a skillet over medium heat, add the bean puree, and fry for 5 minutes, stirring constantly until it forms a thick, spreadable paste.
- 02
Hollow and butter the bread.
Preheat your oven's broiler to high. Using your fingers, pull out a little bit of the soft white crumb from the center of each bolillo half to create a shallow boat. Spread a thin layer of softened butter across the cut sides to create a waterproof barrier against the wet beans.
- 03
Toast the bolillos.
Place the buttered bread halves cut-side up on a baking sheet. Broil for 2 to 3 minutes, just until golden and toasted.
- 04
Layer the foundation.
Remove the bread from the oven and spread a thick layer of the hot black bean paste all the way to the crusty edges to prevent the bread from burning. Pile a generous mound of warm cochinita pibil directly on top of the beans.
- 05
Melt the cheese.
Blanket the pork entirely with the shredded Edam cheese. Return the baking sheet to the broiler for 3 to 5 minutes, watching closely, until the cheese is bubbling, melted, and developing brown spots.
- 06
Crown with the pink onions.
Pull the molten molletes from the oven and immediately top each one with a hefty pinch of the cold, crisp pickled onions. Serve immediately.
Notes
The citrus hack.
Boiling vinegar destroys the fresh floral notes of citrus. We use a cold, raw cure. If you happen to have access to authentic Naranja Agria (bitter orange), replace the grapefruit, orange, lime, and vinegar entirely with 1 cup of fresh bitter orange juice.
Why Dutch cheese in Mexico?
Edam (Queso de Bola) arrived in the Yucatán peninsula via 19th-century maritime trade routes from Europe and the Caribbean. It melts beautifully and provides a salty, sharp counterpoint to the sweet earthiness of the achiote pork. If you can't find it, a mild Gouda or Monterrey Jack is a fine substitute.