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1
Dredge steaks in egg and breadcrumbs, set aside.
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2
Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
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3
Test temp of oil by sprinkling some breadcrumbs into oil.
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4
If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
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5
Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
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6
Put steaks in a warm oven to keep warm while you continue with the next steps.
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7
In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.
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8
To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
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9
If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
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10
Then split the bread (or sub buns) down the center and scoop out excess bread.
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11
To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco.
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12
Set aside.
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13
To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife).
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14
Sprinkle with 1/4 of the chorizo.
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15
Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
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16
Top with shredded lettuce.
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17
Then add the sliced tomato.
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18
Followed by the avocado slices.
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19
Then the onions.
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20
Add the sandwich top and open really wide!
