Prepare the dough.

Cover and refrigerate while making the filling.

In a medium skillet, heat the oil over medium heat and cook the onion, stirring frequently until very soft and all juices have cooked away, about 10 minutes.

Stir in the salt, chipotles, and epazote.

Cook for 1 minute.

Transfer to a plate and cool completely.

Preheat the oven to 400°.

Place half of the reserved dough on a floured board and roll out thin.

Cut into 4-inch circles.

Gather the scraps and re-roll.

Put 1 tablespoon of the filling on each circle and fold in half.

Moisten the edges with water and crimp with a fork or fingers to seal.

Place on an ungreased baking sheet.

Brush the tops with beaten egg white and bake until golden brown, about 15 minutes.

Cool on a rack.

Repeat rolling, filling, and baking with the remaining half of the dough.

Prepare the dough.

Cover and refrigerate while making the filling.

In a medium skillet, heat the oil over medium heat and cook the onion, stirring, until softened, about 3 minutes.

Add the chorizo breaking it into small pieces and cook until brown and well done, 6 minutes.

Transfer to a plate to cool completely.

Preheat the oven to 400°.

Place half of the reserved dough on a floured board and roll it out thin.

Cut into 4-inch circles.

Gather the scraps and re-roll.

Put 1 tablespoon of the filling on each circle and fold in half.

Moisten the edges with water and crimp with a fork or fingers to seal.

Place on an ungreased baking sheet.

Brush the tops with beaten egg white and bake until golden brown, about 15 minutes.

Cool on a rack.

Repeat rolling, filling, and baking with the remaining half of the dough.

In a shallow soup plate, beat the egg very well.

In a second soup plate mix the flour, salt, and pepper.

Put the bread crumbs in a third soup plate.

Line up the bowls in this order: flour, egg, and crumbs.

In a large nonstick skillet, heat oil to a depth of about ¼ inch.

Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs.

Put the coated meat on a plate lined with wax paper and refrigerate about 1 hour.

Fry the meat until brown and crisp, 2 to 3 minutes on each side.

Squeeze lime juice over each piece of meat.

Serve on individual plates with beans, guacamole, salsa, and pickled jalapeños.

Prepare half the Milanesa recipe.

Keep the meat warm in a 200° oven.

Then, heat a griddle, comal, or nonstick skillet over medium heat.

Cut the rolls in half and brush the cut sides with olive oil.

Place the rolls cut side down, on the hot griddle.

Heat about 1 minute.

Lay the bottom roll halves on a flat surface.

Top each with 1 piece of meat, cheese, avocado slices, jalapeño strips, and shredded lettuce.

Drizzle the lettuce with a little more olive oil.

Close the sandwiches and serve.

Prepare the chile.

Then, remove the stem from the chile, and cut in half lengthwise.

Set aside.

Remove some of the soft inside from the bottom half of each roll to create a hollow.

Spread all 4 halves with butter.

Heat a large dry nonstick skillet and warm the rolls, cut side down until lightly toasted, about 2 minutes.

Layer each roll bottom with ½ of the warm beans, ½ of the cheese, 1 tablespoon of salsa, and ½ of the roasted chile.

Cover with the roll tops.

Serve at once with more salsa on the side, if desired.

In a nonstick skillet, cook the bacon until brown and crisp.

Drain on paper towels.

Pour off all but 1 tablespoon of the fat from the skillet.

Cook the onion in the skillet, stirring frequently, until it softens and begins to brown, about 4 minutes.

Remove the onion to a plate.

Spread 1 teaspoon of crema on the bottom half of each roll.

Put 4 slices of bacon on each roll; then layer with ¼ of the onion, tomato, and lettuce.

Spoon 1 teaspoon salsa on top of each roll, and cover each torta with the top half of the roll.

Butter each half of the rolls and set aside.

In a medium bowl, mix the shrimp, avocado, mayonnaise, onion, and cilantro.

Divide the shrimp mixture equally on the bottom half of each roll.

Top with sliced tomatoes.

Sprinkle lightly with salt.

Add lettuce, if desired.

Close the sandwiches with the roll tops.

Serve.

In a bowl, mix the tuna, 2 tablespoons of the mayonnaise, and the chopped jalapeños.

Lay the rolls on a flat surface and spread each cut side with mayonnaise.

Spread the tuna equally on half of each roll.

Top equally with lettuce and tomato.

Put on the roll tops.

Lay the rolls on a flat surface, cut side up.

Remove a small amount of the soft center from each roll, making a shallow cavity.

Spread one half of each roll with mustard, and the other half with mayonnaise.

Layer the roll bottoms equally with the ham, pork, avocado and tomato.

Put on the roll tops and serve.

Prepare an outdoor grill or preheat a stovetop grill pan.

Trim excess fat from the lamb.

Mash the garlic, salt, lime juice and oil together and rub all over the meat.

Sprinkle with pepper.

When it is hot, put the meat and the onions on the greased grill.

Cook the meat until brown on the outside and barely pink inside, about 4 minutes total.

Transfer to a cutting board.

Add the onions to the grill, and cook, turning once or twice, until tender, about 8 minutes total.

Transfer to a plate.

Chop the lamb into bite-size pieces.

To assemble, spread mayonnaise on all the roll halves.

Layer the bottom half of each roll with a portion of the meat, 2 green onions, ¼ of the sliced avocado, and shredded lettuce.

Put on the roll tops and serve with salsa to be added at the table.