To make the topping: In a clean bowl for your mixer, fitted with the paddle attachment, combine the powdered sugar, all-purpose flour, pinole flour, butter, and salt and mix until it achieves a cookie dough consistency.
Lay a large sheet of parchment paper on your work surface. Gather up the dough and place it on the parchment. Top with another large sheet of parchment and, using a rolling pin, roll out the dough as you would roll out butter cookie dough to ⅛ inch / 3mm thick. Remove the top piece of parchment and, using a 2-inch / 5cm biscuit cutter (to match the diameter of the rolls), punch out twelve circles. Carefully lay a circle on each roll. For a simpler method, you can use moistened fingertips to gently pat about 1 Tbsp of the topping onto each bun, spreading it (without pressing it into the dough) so that it covers most of the surface area.
Cover the baking sheet with a dish towel and set aside in a warm place to rise for 30 minutes, or until they’re about doubled again.
Preheat the oven to 375°F / 190°C.
Bake the conchas for about 20 minutes, until the topping is nicely browned. Let cool just until cool enough to handle and then serve. The fresh rolls are best eaten the same day. Store leftover rolls in a sealed container to be split and used for sandwiches the next day.
To make these rolls with mesquite flour, which comes from the mesquite plant and tastes subtly piney, substitute ¼ cup / 40g for the pinole flour. It’s available in bulk at most health foods stores.
Eggs poached in a blended black bean soup make a simple and satisfying meal at any time of day. You can make a single serving by poaching just one or two eggs in a cup of soup. But if you are practiced at poaching eggs, go ahead and poach more at the same time to feed a group. When your spoon breaks into the egg, the runny yolk blends with and enriches the broth, creating a satisfying meal from humble components.

1 recipe Frijoles Aguados (this page)
4 to 6 eggs
Maldon sea salt or another finishing salt
Salsa of your choice for serving
In a saucepan, using an immersion blender, blend the beans and enough bean broth so that you end up with the consistency of a creamy soup, not refried beans.
Bring the pureed beans to a boil over medium heat, then decrease the heat to low and bring to a simmer.
When the beans are simmering, crack an egg into a small measuring cup, ideally one with a long handle. Gently lower the measuring cup into the simmering bean soup, submerging the bottom of the measuring cup in the soup and then easing the egg out. Repeat with the remaining eggs, distributing them evenly in the saucepan.
The cooking time will depend on how you like your poached eggs. Cook for 4 minutes for eggs with well-set whites around a still-runny yolk. If you poach more than 6 eggs at once, you will need to increase the cooking time by about 30 seconds per egg, since each one absorbs heat and lowers the temperature of the soup.
When you think your eggs are cooked, ladle each one with the bean soup in which it was poached into individual serving bowls. Top with a sprinkle of salt and a spoonful of salsa, and serve immediately.
CONCHAS DE MESQUITE CONCHAS DE MESQUITE Reviewed by sports on November 18, 2019 Rating: 5

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