Torta Asada (Mexican Carne Asada Sandwich) - cooking recipe

Ingredients

6 bolillos rolls
1 1/2 lbs flank steaks, thinly sliced
1 (14 1/2 ounce) can rosarita zesty fat free refried beans with jalapeno
2 cups lettuce, finely chopped
1 cup sharp cheddar cheese, shredded (optional)
2 tablespoons hot sauce (optional)
salsa fresca
3 medium tomatoes, diced
3 tablespoons yellow onions, finely minced
1 1/2 jalapenos, minced
1 lime, juice of
2 tablespoons cilantro, finely minced
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
guacamole
3 avocados
1 tablespoon yellow onion, finely minced
1/2 a jalapeno, minced
1 tablespoon cilantro, minced
1 garlic clove, minced
1/2 lime, juice of
1/8 teaspoon sea salt
1/8 teaspoon pepper, fresh cracked

Preparation

start by making the salsa fresca; combine all salsa ingredients & chill for an hour.
about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth. i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.
turn oven on 250 for toasting.
heat beans on med-low until hot.
in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle -- carne asada should not be dark brown & charred.
once done let sit for 5 minutes.
while the meat is resting slice bolillos in half & toast for 4 minutes.
cut carne asada into small pieces or strips.
spread one half of the bolillos with guacamole.
spread the other half with hot beans.
sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.
close sandwich, press down & cut in half.
serve with extra salsa & guacamole (if there's any left still!).