8 ounces fresh Mexican chorizo sausage, casing removed
3 to 4 tablespoons vegetable or olive oil, divided
2 (15-ounce) cans black (or other) beans or 3 1/2 cups home-cooked black (or other) beans with just enough liquid to cover them
4 telera or bolillo rolls
About 6 ounces Mexican queso fresco or other fresh cheese like feta or goat cheese, sliced 1/4-inch thick
1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch thick slices
Bottled hot sauce (recommended: Mexican Tamazula, Cholula or Bufalo)
*You may have to do this in batches if your rolls are large or if your griddle or skillet is small. **You'll have about 1 cup of the mixture leftover; cover and refrigerate for a midnight snack. Freewheeling Riffs on Tortas: Feel free to evolve this recipe as you like. Layer in sliced rotisserie, smoked, or grilled chicken. Use leftover roast pork or beef. Choose your favorite cheese. I love goat cheese on a torta. Grill some onions or add a final, full-flavored layer of pungent herbs like cilantro, Pueblan papalo or pickled chiles, jalapenos or smoky chipotles. For most Mexican cooks to consider it a torta, you'll need to keep that smear of beans. For me, you'll need to keep the avocado and salsa, too.
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