Salsa : remove seeds, veins and stem from the Guajillos. Toast the guajillos and chiles de arbol on a comal over medium to medium-low heat. Turn continuously and remove as soon as they become fragrant. Rinse, drain and cover completely with hot water. Allow them to hydrate. Keep the comal over medium-heat. And, roast the tomatoes, tomatillos and garlic until they char all around and are cooked through. Transfer them into a blender, but peel the garlic first. Also, add in the hydrated peppers, we won’t need the water. Season with salt to taste and blend until smooth. Transfer into a bowl. Mix in more salt, if needed. Set aside. 

Refried beans: place a large pan over medium heat. Pour in the oil and once hot, add the onion. Sauté until golden brown. Then, stir in the garlic and sauté for one minute. Stir in the beans, and mash with a potato masher until broken down. Pour some of the broth the beans were cooked in or water, to loosen it up. But, keep a spreadable consistency. Mix in salt to taste and set aside until needed.

Prep the meat: Have the butcher cut the meat into a quarter of an inch thick slices. Or, you can slice it yourself. Cut each slice in half so they fit in between the sandwich. Place a piece of plastic wrap over the slices and tenderize them with the flat side of a meat mallet. Remove the plastic. Then, season both sides with salt and pepper. Transfer onto a plate and set aside momentarily. 

Breading station prep : You will need three shallow large dishes. Beat the eggs until well combined on the first one. Whisk the flour with the spices until evenly distributed on the second one. And, the last one holds the bread crumbs. 

Milanesa: Take a piece of meat, and coat both sides in the flour. Then, coat it in the eggs and finally the bread crumbs. Slightly press to make sure the crumbs stick. Once the steaks are breaded all around, transfer onto a sheet-pan and continue making the rest. 

Frying: in a large pan or pot, heat one and a half inches of oil, ideal for frying. Carefully add in the breaded meat and try not to overcrowd the pot.  Once the bottom turn a golden brown color, flip so the other side does the same. When fully cooked, crispy and golden brown, transfer onto a rack to drain off the excess oil. Continue frying the rest. 

Avocado mash: Mash together the avocado flesh, with a touch of lime juice and salt. Keep creamy and slightly chunky. 

Bread: Slice the bread in half. Spread mayo or softened butter on both cut sides and toast. 

Assemble: Spread the refried beans on the bottom half, then the avocado mash, add lettuce, tomato, onion, Mexican crema, salsa, and two pieces of Milanesa (breaded steak.) Now, over a non-stick comal or pan, melt a handful of Oaxaca cheese. Place the cut side of the top piece of bread over it. Slightly press. Slide a spatula under the cheese. Secure and hold tight. Now, carefully flip and scoop the cheese onto the bread (watch video tutorial above to get a better visual.) Place over the already assembled torta and enjoy!!!