Molletes con Huevo

To prepare the refried pinto beans, finely dice 20 grams of the white onion and mince the garlic clove. Heat the lard in a medium skillet over medium heat. Add the diced white onion and minced garlic clove, cooking until softened and fragrant, about 3 minutes.

Add the cooked pinto beans to the skillet with the onion and garlic. Mash the pinto beans with a potato masher or the back of a spoon until mostly smooth but with some texture remaining. Season the refried pinto beans with 2 grams of the salt. Continue to cook, stirring occasionally, until the refried pinto beans have thickened, about 5-7 minutes. Set aside.

To prepare the pico de gallo, finely dice the Roma tomatoes, the remaining 30 grams of white onion, and the Serrano chile. Roughly chop the cilantro. In a small bowl, combine the diced Roma tomatoes, diced white onion, chopped cilantro, and diced Serrano chile. Add the lime juice and the remaining 3 grams of salt. Stir well and set aside.