Molletes con Chorizo

Prepare the pico de gallo: Finely dice the White onion and Serrano chile. Roughly chop the Cilantro. In a small bowl, combine the diced White onion, Serrano chile, and chopped Cilantro. Squeeze the juice from the Lime over the mixture and add a pinch of Salt. Stir to combine and set aside.

Cook the Mexican chorizo: Heat the Vegetable oil in a skillet over medium heat. Remove the casing from the Mexican chorizo and crumble it into the hot skillet. Cook, breaking it up with a spoon, until it is fully cooked and browned, about 8-10 minutes. Drain any excess fat and set the cooked Mexican chorizo aside.

Prepare the Bolillos: Preheat your oven or toaster oven to 180 degrees Celsius (350 degrees Fahrenheit). Slice the Bolillos in half lengthwise. Lightly toast the Bolillos halves in the oven or toaster oven for 2-3 minutes until slightly crisp.