Chipotle Salsa:

1. Char tomatoes over an open flame or under a broiler until completely blackened. Place them in a bowl, cover with plastic wrap, and let steam for 5 minutes. Use a damp paper towel to remove most of the blistered skin, then place the tomatoes in a blender along with the chipotles in adobo, vinegar, sugar, and garlic. Season to taste with salt, then blend on high until smooth. Reserve until ready to use. 

Refried Beans:

1. In a medium-sized saucepot, add in unsalted butter and lard then heat over medium heat. Once hot, add in the onion, garlic, and serrano. Season to taste with salt and pepper then saute, stirring often, until softened, about 3-4 minutes.
2. Add in the beans, season again with salt and pepper, and cook until heated through, about 1-2 minutes. Transfer to a blender and blend on high until smooth, adding a splash of water if needed to loosen. Optionally, season to taste with chicken bouillon powder and keep warm until serving.

Milanesa:

1. Slice the top round into ½” (1.2cm) thick slices. Place each piece between two layers of plastic wrap then use a mallet to pound them into ¼” (.6cm) thin slices. Season to taste with kosher salt and let marinate for a minimum of 15 minutes.  
2. Set up a breading station with three shallow bowls or ¼ sheet trays. Fill the first with the flour whisked together with the salt, MSG, garlic powder, onion powder, black pepper, and chicken bouillon powder. Fill the second with the beaten eggs, loosened with a splash of water. Finally, fill the last tray with the breadcrumbs.
3. Use one hand for the dry ingredients and the other hand for the egg wash. Dredge a slice of beef in the seasoned flour, shaking off the excess. Then, dip in the beaten eggs until coated, letting the excess drip off. Finally, press the beef into the breadcrumbs until fully and evenly coated. Transfer to a sheet tray dusted with more breadcrumbs and repeat with the remaining slices. 
4. In a large cast iron skillet, heat a 1” (2.5cm) layer of neutral oil to 350°F (177°C). Carefully lay in a breaded cutlet and let cook until golden brown, about 2-3 minutes. Flip and continue cooking until evenly browned and cooked through to a minimum temperature of 145°F (63°C). Transfer to a sheet tray lined with paper towels and repeat with the rest of the beef.

Assembly:

1. Season the tomato slices to taste with salt, then set between two paper towels to dry. Season the sliced avocado to taste with flaky salt and fresh lime juice.
2. On a griddle or in a large pan set over medium heat, toast the telera rolls in butter until golden brown.
3. Spread a generous layer of your refried beans on the bottom bun followed by a layer of mayonnaise. Top that with your avocado, tomato, onion, and fried milanesa. 
4. If using the chipped chopped ham, fry a few slices in a nonstick skillet over medium heat until browned on one side and heated through, then place on top of the cutlet followed by your salsa. If not using the ham, spread a spoonful or two of your salsa directly on the cutlet. Optionally, melt a handful of Oaxaca cheese in the shape of your telera roll in a nonstick skillet over medium heat. Once melted, press the top bun onto the melted cheese and use a spatula to flip and adhere the cheese to the bread. Crown your king and repeat with the remaining sandwiches. Serve alongside chiles en escabache, extra salsa, and enjoy!

Notes:

• Milanesa
  
  • Instead of cutting and pounding your own beef, you can buy pre-sliced milanesa de res from a local Hispanic grocery store.
• Assembly
  
  • The chipped chopped ham is completely optional but an addition I enjoy! If you can’t find the ham you can substitute with thinly sliced spam.