Molletes

Prepare the pico de gallo: Dice 50g of white onion, Roma tomatoes, and serrano chile finely. Chop cilantro. Combine diced white onion, Roma tomatoes, serrano chile, and chopped cilantro in a bowl. Add lime juice and 2g of salt. Mix well and set aside.

Prepare the refried black beans: Finely dice 100g of white onion and mince garlic cloves. Heat lard in a large skillet over medium heat. Add diced white onion and cook until softened, about 5 minutes. Add minced garlic cloves and cook for another minute until fragrant.

Add cooked black beans to the skillet with the onion and garlic. Add fresh epazote leaves and 3g of salt. Mash the black beans thoroughly with a potato masher or the back of a spoon until mostly smooth but still with some texture. Continue to cook, stirring occasionally, until the refried black beans thicken, about 10-15 minutes. Remove epazote leaves before serving.