Bread and I have had a very long and delicious relationship. Back in Mexico we consumed fresh baked bread from the local panadería (bakery) that supplied my parents’ restaurant. We rarely bought packaged bread at the store. When I moved to the States, however, most of my bread came wrapped in plastic and loaded with chemicals and stuff like high fructose corn syrup (eek!), until I conquered yeast and fell in love with bread making. In the last 12 months or so I have made many different kinds of breads. Some have been successful and others not so much, but it’s been fun all the same.
That’s why I never thought that a loaf of store-bought bread would excite me so much. But when I received these two loaves, courtesy of Nature’s Pride and Foodbuzz, everything I believed about bread changed:
I am not going to suddenly stop making bread, but from now on I will always have a 12 grain loaf for sandwiches, toast, French toast or to eat with cajeta, nutella (Jon loved this combination) or for PB&J sandwiches. Yes, I liked it that much. The first thing I made with this bread was chicken and cheese paninis served with this avocado dip.
But I wanted to create something with a Mexican twist so I made mini molletes with guacamole. Even though I have already posted recipes for molletes before I am re-publishing the recipes for chorizo refried beans (a.k.a Ben’s refried beans) and guacamole that I used for this mini molletes because I want to win a trip to the Foodbuzz Blogger Festival in San Francisco courtesy of the guys at Nature’s Pride.
- 6 slices of 12 Grain Nature’s Pride bread
- 1 cup chorizo refried beans (see below)
- 1/2 cup Oaxaca cheese, or any other stringed cheese
- 1/2 cup guacamole
- Pre-heat oven to 350°F.
- Cut bread slices in 4 diagonally. Spread a spoonful of refried beans and top with some Oaxaca cheese.
- Bake for 7-10 minutes or until the cheese melts and the bread is well toasted.
- Serve with guacamole and enjoy as a side dish, party snacks or even breakfast.
Ben’s refried beans
- 1/2 lb Mexican chorizo
- 1 small onion
- 4 cups cooked pinto beans drained
- Chicken broth (if needed)
- 2 epazote leaves, finely chopped
- salt (if needed) and pepper
- Peel the chorizo casing (it is the thin skin of the chorizo tubes) and fry it in a hot cast iron skillet or heavy skillet until it browns.
- Add onions and sautee in the chorizo fat until translucent (actually they will turn red).
- You can either smash the beans with a potato smasher or with a blender, food processor or hand blender. Smashing them with any kind of machine will result in smoother refried beans. If you use a potato smasher add the beans to the skillet and smash them. If using a processor, blend them with a little bit of chicken broth before pouring them to the skillet.
- Add epazote and adjust seasoning. Cook for 20 minutes over medium low heat stirring constantly.
- 2 large avocados
- 1/2 red onion, chopped
- handful of cilantro, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 lime, juiced
- salt and pepper to taste
- Cut avocados and place in a bowl.
- Smash with a fork and add the rest of the ingredients.
- Mix well until they form a smooth salsa.
Note: You can also use mango guacamole for an even more delicious result.