El Rancho Grande Recipe
2 (8 oz.)skirt steaks, thin sliced (or chorizo, shredded chicken or pork)
4 Bolillos or other crusty sandwich bread, sliced lengthwise
2 cups refried beans
2 cups fresh guacamole
2 cups shredded lettuce
1 cup shredded Monterey jack cheese or crumbled queso fresco
sliced pickled jalapenos
1 fresh 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 2/4 inch 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.