Chorizo Torta

For the chorizo spice mix

1. Add the chili powders, paprika, cayenne, onion powder, garlic powder, coriander, cumin, and Mexican oregano to a bowl.

2. Grind the Mexican cinnamon stick using a mortar and pestle, then strain it into the bowl.

3. Add salt and freshly cracked black pepper.

4. Pour in the oil and white vinegar, then whisk together until a thick paste forms.

For the chorizo meat

5. Add the ground pork to the spice paste bowl and thoroughly work the mixture into the meat with your hands.

6. Cover and marinate in the refrigerator.

   Then 15 min of waiting

For the lime pickled red onions

7. Thinly slice the red onion along the grain to keep it crisp.

8. Toss the sliced onion in a bowl with a big pinch of salt and a small pinch of sugar, massaging it until it starts to sweat.

9. Squeeze the juice of two limes over the onions and stir well to combine.

10. Let sit until the onions turn bright pink and soft.

    Then 15 min of waiting

For the refried beans

11. Heat a tablespoon of lard in a pan over medium heat until melted, then add the whole garlic cloves.

12. Fry the garlic until it is blistered and browned, about 3 minutes.

13. Transfer the browned garlic and the lard into a blender.

14. Add another dollop of lard, two-thirds of the canned pinto beans, and 1/4 cup of water to the blender.

15. Purée until smooth, about 1 minute.

16. Pour the puréed bean mixture back into the pan with the remaining un-blended beans.

17. Bring to a simmer over medium heat, stirring until the mixture reduces and thickens to a spreadable consistency, 3–5 minutes.

For the guacamole

18. Grate the garlic clove into a bowl, then add the lime juice to mellow the flavor.

19. Score the avocado flesh inside its shell, scoop it into the bowl, and mash with a fork.

20. Add a pinch of salt and the torn cilantro.

21. Slice, core, and dice the tomato, then fold it into the mashed avocado.

For the assembly

22. Remove the core from the iceberg lettuce head by smashing the stem against a cutting board, then halve and slice into thin shreds.

23. Shred the Oaxaca cheese using a box grater.

24. Heat a large skillet or griddle over medium-high heat with a tablespoon of lard.

25. Add the marinated chorizo meat to the hot pan and break it apart into a fine crumble with a wooden spoon as it cooks, 5–7 minutes.

26. Slice the telera rolls open and hollow out a bit of the interior bread crumb.

27. Place the hollowed rolls cut-side down onto the hot griddle to toast until lightly browned, about 1–2 minutes, then set aside.

28. Place two piles of shredded Oaxaca cheese directly onto the hot griddle, sized roughly to match the open face of the bread rolls.

29. Allow the cheese to melt and crisp along the bottom, about 1 minute, then place the toasted rolls directly on top of the melting cheese.

30. Use a spatula to scrape underneath the cheese, lifting the crisped, melted cheese crust stuck to the face of the rolls.

31. Spread a layer of warm refried beans onto the bottom half of each roll.

32. Spread a generous layer of guacamole onto the top half of each roll.

33. Pile cooked chorizo over the refried beans.

34. Layer pickled jalapeños, lime pickled red onions, and shredded lettuce over the guacamole side.

35. Press the two halves together, wrap tightly in aluminum foil, and slice in half to serve.