Growing up in a house of seven, dinner was a balancing act to say the least. Some of us wanted pizza, some of us wanted frijoles, some of us wanted tacos— it really depended on the day. Our mom, Aida, was up for the challenge. She took two of those cravings and started cutting what we called "bolillos" (rolls of bread) in half, smearing butter across the top, and covering them in frijoles, pizza sauce, cheese, and sticking them in the oven. We didn’t really have a name for these until one day it hit us. From our family to yours, Frijolizzas.
2-3 Gluten Free or Grain Free Bread Rolls of Choice
1 tbsp Ghee
1 cup Refried Beans
1 cup Shredded Cheese (Mexican Blend - Mozzarella & Cheddar)
2 tbsp Extra Virgin Olive Oil
3 Garlic Cloves, thinly sliced
½ tsp Red Chilli Flakes
½ tsp Dried Oregano
1 tsp Coconut Sugar
12 oz Tomato Puree
Salt and Pepper to taste
In the same skillet, add oil, chilli flakes, garlic, oregano, and sugar. Cook for 1-2 minutes. Add tomato puree and simmer for 10-15 minutes.
Spread about ⅛ cup of sauce over each piece of bread. Top with refried beans, and cheese.
Broil on high for 2-3 minutes or until the cheese has completely melted.
In a food processor or mortar and pestle, add all ingredients for molcajete salsa except lime juice and oil. Pulse or mash to a fine paste. Stir in lime juice and oil.
Open each potato down the middle and fluff potato using a fork. Season with salt.
Top baked potato with warm queso, al pastor meat, and salsa. Garnish with fresh cilantro.
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