Carne asada tortas with chile con queso and refried beans

Roast the roma tomatoes, a small piece of onion and the serranos until nicely charred.

Blend with the garlic, a little salt and water until smooth.

Heat a little oil in a pan over medium heat and saute a quarter onion for 3 minutes.

Grill the queso panela about a minute per side.

Add the salsa, rinse the blender with a little more water into the pan, and bring to a simmer; adjust salt.

Add the queso Oaxaca and give it a couple of minutes to begin melting; set aside.

Melt 2 tablespoons lard over medium-high heat and lightly fry the yellow jalapeños and chiles de arbol a couple of minutes.

Add 4 cups frijoles de la olla, smash them down and simmer a couple of minutes.

Season the steak with salt and black pepper and grill a couple of minutes per side.

Remove from the grill, cover and rest while the rest of the steaks cook.

Spread refried beans on the bottom of the toasted bolillo, add the chile con queso and the carne asada.

Top with lettuce, tomatoes, purple onion, crema mexicana and queso fresco; spread avocado on the top bun and close.