Molletes con Carnitas y Pico de Gallo
Toasted bread rolls spread with beans, topped with pork and melted cheese, finished with fresh pico de gallo.
Made with Fresh pico de gallo and Refried beans (frijoles refritos) and Carnitas (slow cooked pork). Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to high. Toast the cut sides of the rolls under the grill for 2 minutes until just crisp.
2 min - 2
Warm the refried beans (see the base recipe) with a splash of water, then spread over the toasted rolls.
- 3
Warm the carnitas (see the base recipe) in a pan until steaming hot all the way through, then scatter over the beans.
- 4
Cover with cheese and grill for 3 to 4 minutes, until melted and bubbling in spots.
3 min 30 s - 5
Top with pico de gallo (see the base recipe) and avocado, and serve hot.
Tips
- Toast the bread first so the beans do not turn it soggy.
- Use a cheese that melts well. Chihuahua, Oaxaca or mozzarella are best.
- Add pico de gallo at the end so it stays fresh and cool.
Storing and freezing
Best eaten straight away. Leftover components keep separately in the fridge for 3 days.
Questions
What are molletes?
Molletes are a Mexican breakfast of bolillo roll halves spread with refried beans, topped with cheese and grilled, usually served with pico de gallo.
Can I make them ahead?
Prepare the toasts up to the cheese stage and grill when ready to eat.
Can I use sliced bread?
Yes, though a bolillo or ciabatta gives the classic chewy crust.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.