Molletes

Split bolillo rolls spread with refried beans and melted cheese, toasted open-face and served with fresh pico de gallo.

Ingredients

• 700g chicken thighs
• 1 cup bolillo rolls
• a handful of rehydrated dried chilies
• 2 tsp dried oregano
• 1/4 cup olive oil
• 2 ripe tomatoes, chopped
• a handful of fresh oregano, chopped
• a drizzle of pickled red onions
• 400ml beef stock
• 1 1/2 tsp ground cumin

Instructions

1. 1

   Gather and prep the corn tortillas and ground beef, measuring everything out so it is ready to go.

2. 2

   Heat lard in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the rehydrated dried chilies and red bell peppers, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the ground beef, season with ground cinnamon, and cook until just done, about 10 mins.

5. 5

   Warm the corn tortillas alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the corn tortillas and spoon the cooked mixture over the top.

7. 7

   Drizzle with toasted pumpkin seeds and finish with a sprinkle of epazote.

8. 8

   Serve immediately while everything is warm.

💡 Tips