Leftover breads

Enough edges of sandwich bread or white bread • milk (about 500 ml) • Cinnamon to taste • small lemon (zest of the peel) • sugar (about 150 grams) • eggs

bolillo rolls, split in half with a firm crumb • mashed or refried beans • roasted pork or carnitas, cut into small pieces • onion rings marinated in lime juice, salt, and dried oregano • For the broth: • tomatoes • freshly ground toasted spices with cinnamon and cumin • fresh cilantro • apple cider vinegar • apple juice • large onion, peeled and roughly chopped • garlic, peeled and chopped •

green chilaquiles (about 1 kg) • bolillo or telera rolls • refried beans (about 240 ml) • sour cream (about 1/4 kg) • onion, thinly sliced and soaked to mellow flavor • tomatoes • fresh cheese (about 100 grams) • mozzarella cheese (about 100 grams)

bolillo or telera rolls • raisins (about 60 grams, optional) • unsalted peanuts (about 60 grams, optional) • chopped walnuts (about 100 grams) • piloncillo (about 300 grams) • cinnamon stick • whole cloves • panela cheese (about 150 grams) • water (1 liter) • butter (about 45 grams, half of a 90-gram stick)

all-purpose flour (about 225 grams) • whole wheat flour (about 25 grams) • olive oil • sourdough starter (about 50 grams) • warm water (about 175 grams) • salt • pepperoni (about 100 grams) • mozzarella cheese (about 150 grams) • red onion, sliced • Pizza sauce to taste • roasted red bell pepper