Name: Molletes with Pico de Gallo
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 fresh bolillo rolls, approximately 6-7 inches (15-18 cm) long; 1 tablespoon (15ml) neutral oil or lard (for refried beans); 1 can (15 ounces / 425g) high-quality refried pinto beans; 1/4 cup (60ml) water or chicken broth (for thinning beans, if needed); 1 cup (4 ounces / 113g) shredded Mexican cheese blend (e.g., Monterey Jack, Oaxaca, or a cheddar-Jack blend); 3 medium Roma tomatoes, finely diced (about 1.5 cups); 1/2 small white onion, finely diced (about 1/2 cup); 1-2 serrano peppers or 1 jalapeño, finely minced (stems, seeds, and membranes removed for less heat, or left in for more); 1/4 cup (10g) fresh cilantro, finely chopped; 2 tablespoons (30ml) fresh lime juice, from 1-2 limes; 1/2 teaspoon (3g) Diamond Crystal kosher salt (or 1/4 teaspoon fine sea salt), plus more to taste

Magic Sous

Molletes with Pico de Gallo — Magic Sous