2 skirt steaks, thin sliced (8oz each) or chorizo, shredded chicken or pork
4 Bolillos or other crusty sandwich bread (sliced lengthwise)
2 cups refried beans (homemade or 1 can)
2 cups fresh guacamole
2 cups shredded lettuce
1 cup shredded Monterey jack cheese or crumbled queso fresco
Sliced pickled jalapenos
1Fresh lime (quartered)
Heat grill or pan to medium high and cook steaks approximately 5 minutes per side or to desired doneness. Let steaks rest for 5 minutes and chop into ¼" pieces.
Lightly toast rolls. Spread guacamole on one side of each roll, spread refried beans on the other side of each roll.
Top one side of each roll with chopped skirt steak, lettuce, cheese, jalapenos and squeeze a lime on each sandwich, close and serve.