Traditional Mexican Lunch: Cheese Molletes with Refried Beans, Salsa Mexicana, and Quince Atole

Steps

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1. 1
   Wash the quinces thoroughly and peel off their skin.
   ▶ ≈0:27
2. 2
   Halve the peeled quinces and remove all seeds. Clean thoroughly and transfer to a pot.
   ▶ ≈1:00
3. 3
   Add cinnamon stick, piloncillo, sugar, and water. Bring to a boil and simmer until quinces are very soft.
   ▶ ≈1:35
4. 4
   Once cooled slightly, blend the cooked quinces with the sweetened liquid and masa ball in a blender until smooth. Remove the cinnamon stick.
   ▶ ≈3:55
5. 5
   Pour the blended mixture back into the pot and simmer, stirring frequently, until it thickens to the desired consistency. Adjust with water if needed.
   ▶ ≈5:06
6. 6
   For the salsa: finely chop tomatoes, onion, and chili peppers. Mix with fresh cilantro and salt in a molcajete or bowl.
   ▶ ≈2:39
7. 7
   Heat the cooked beans in a skillet with a bit of oil, mashing them until they become dry and well-fried.
   ▶ ≈2:03
8. 8
   Cut bolillo rolls in half and warm them in a skillet with a bit of butter.
   ▶ ≈6:10
9. 9
   Place the warmed bread halves on a plate. Top with refried beans and cheese.
   ▶ ≈6:34
10. 10
    Cover the plate and place it on a warm pan briefly until the cheese melts.
    ▶ ≈7:11
11. 11
    Transfer the molletes to a serving plate, top with the salsa mexicana, and serve alongside the warm quince atole.
    ▶ ≈7:30