2 Bolillo rolls or 6-inch long baguettes, split in half about 3/4 of the way

1 cup Refried beans, using black beans, or store-bought refried black beans

30 Chiles de árbol, stemmed, seeded, and rehydrated 

1 Ripe Hass avocado, pitted, peeled, and cut into 1/4-inch thick slices

3 Cloves of garlic

3/4 cup White vinegar (white balsamic works best)

1 tsp. Dried Mexican oregano

1 cup Water. / 1 tsp. Salt

1/2 tsp. Ground cumin

2 Radishes, thinly sliced

1/2 tsp. Freshly ground black pepper

1/8 tsp. Ground cloves

8 to 12 White pickled onions, separated into rings, or raw white onion rings

Lime wedges

Lightly toast the rolls or baguettes. Warm the beans and spread them evenly in each roll. Add the avocado slices. Place the sandwiches in bowls.

In a blender or food processor, puree the rehydrated chiles de árbol, garlic, vinegar, water Mexican oregano, cumin, pepper, cloves, and salt. (Strain if you want a very smooth sauce.) Pour the sauce over the sandwiches. Garnish the sandwiches with the sliced radishes and pickled onions and serve with lime wedges. Eat these tortas with a fork and lots of napkins.

This sandwich is hot, really hot! For a less spicy version omit the water and add 1 to 3 cups of crushed fire-roasted tomates to the salsa and omit or decrease the chiles de árbol to your taste. Another option is to make two sauces, a  non-spicy tomato sauce and the chile de árbol sauce. This way you can drown your torta  in the non-spicy tomato sauce and drizzle some of the árbol sauce on top.