4 fresh telera rolls (or you can use sub, Cuban or hoagie rolls)
4 thin sandwich steaks, well marbled or tenderized, sized to fit rolls
1-1/2 cup breadcrumbs
vegetable oil (for frying)
1/4 lb fresh chorizo sausage, ground fine
1 can refried beans
4 oz. sour cream
4 ounces queso asadero (queso oaxaca) , can use Fontina or Monterrey Jack
8 thin red onion, sliced into thin rings
2 Roma tomato, sliced thin
1 avocado, sliced thin
- Break eggs into a shallow pan for coating steaks.
- Put breadcrumbs in a shallow dish for breading steaks.
- Slice 8 very thin slices of red onion and set aside in refrigerator.
- Slice 16 thin slices from the Roma tomatoes and set aside in refrigerator.
- Slice the cheese into 4 slices and set aside in refrigerator.
- Peel avocado, cut into thin slices. Set aside and sprinkle with lime juice to keep from browning. Set avocado aside in refrigerator.
- Shred lettuce for 4 sandwiches and set aside in refrigerator.
- Chop ½ cup of fresh cilantro and set aside in refrigerator.
Heat oven to 225 degrees.
In a small skillet, cook the chorizo until done, 5 or 6 minutes. Drain grease and set skillet in warm oven for later. Heat refried beans over low heat or in double boiler and keep warm on stove. Slice the rolls in half sandwich style, scoop out excess bread inside and place on sheet in oven to warm. Dip the steaks in egg bath, then coat in breadcrumbs and set aside.
Heat 1/4 inch oil in a large skillet over medium heat. Fry the steaks two at a time until golden brown, turn and repeat for other side. Put them on a plate to drain, top with the sliced cheese. Keep them in a warm oven until you build your sandwiches.
For each sandwich bottom half: coat with layer of refried beans and sprinkle the chorizo over it. Place two thin red onion slices on top of the chorizo on each bottom half.
Put the tops on the sandwiches and its torta time!