Let’s get cooking! This process is straightforward and incredibly rewarding.

Start by making your salsa fresca, a fresh topping that will brighten everything. In a mixing bowl, combine the olive oil, chopped cilantro, minced onion, chopped chili pepper, diced tomato, lime juice, and sea salt.

Stir until well mixed, and set it aside to let the flavors meld while you prepare the other components.

In a medium skillet, heat the neutral oil over medium heat. Once hot, add the finely chopped onion. Sauté for about two minutes until it becomes translucent. Toss in the minced garlic, stirring well for about a minute until fragrant.

Add the drained beans and broth to the skillet. Mash the mixture gently with a fork or potato masher, allowing it to become creamy while leaving some bean chunks for texture. Cook until heated through, then taste and add more salt if needed.

Slice the bolillo rolls in half lengthwise. Spread unsalted butter on the cut sides for that delicious toastiness. Place them facing down on a hot skillet or under a broiler until they’re golden and crispy, about 3–5 minutes. Keep an eye on them; nobody likes burnt bread!

On each toasted bolillo half, spread a generous layer of refried beans. Top them with the shredded Oaxaca cheese. Place them in the oven or under the broiler until the cheese melts, usually 2–3 minutes.

Once the cheese is all gooey, take them out. Top with your fresh salsa, a dollop of sour cream or crema, and any additional toppings you desire. Your molletes are now ready to be devoured. Enjoy each hearty bite!