Molletes con Chorizo
Serves 430 mins prep
A traditional Mexican open-faced sandwich made with toasted bolillo bread, topped with refried beans, savory chorizo, melted cheese, and fresh pico de gallo.
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What you need
Instructions
1. To make the pico de gallo, combine diced tomato, onion, jalapeño, and cilantro in a bowl. 2. Season the pico de gallo with salt and pepper, mix well, and set aside. 3. For the refried beans, heat lard in a skillet and sauté garlic and dried chiles until fragrant. 4. Add canned beans to the skillet and mash them until they reach a creamy consistency. 5. In a separate skillet, cook the chorizo until browned. 6. Add shredded quesadilla cheese over the cooked chorizo and cook until the cheese is completely melted. 7. Slice the bolillo rolls in half lengthwise. 8. Spread butter on the cut side of each bread half and toast them on a griddle until golden brown. 9. To assemble, spread a layer of refried beans on each toasted bolillo half. 10. Top the beans with the chorizo and cheese mixture. 11. Garnish with a generous amount of pico de gallo and serve immediately.