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Carne Asada Torta

Ingredients:
75g (2.65 oz) pinto beans, soaked overnight in the fridge
1 onion
salt to taste
1 clove of garlic
50g (1.76 oz) chipotle in adobo
2 egg yolks
300ml (10.14 fl oz) peanut oil
400g (14 oz) sliced skirt steak
200g (7 oz) leg ham
100g (3.5 oz) jarred jalapeños
100g (3.5 oz) sliced provolone cheese
2 tomatoes, sliced
1 avocado
1 tsp cumin
1 tsp ground coriander seed
1 tsp oregano
1 tsp chilli flakes
1 tsp black pepper
1 baguette, cut into 4 pieces
50g (1.76 oz) soft butter

Method:
1. Place the soaked beans and sliced onion in a pot or pressure cooker. Add enough water to just cover the beans. Cook until the beans are soft (about 40 minutes in a pressure cooker, 2 hours in a pot). Once cooked, mash the beans. If they are too wet, return them to low heat to reduce some of the water.
2. For the chipotle mayo, combine the chipotle in adobo, egg yolks, peanut oil, garlic, and a pinch of salt in a jar. Use a stick blender at the bottom of the jar and blend, gradually bringing it to the top. Place aside.
3. Now slice the tomatoes, open and slice the avocado, slice the cheese, and prepare the meats and jalapeños. Set aside.
4. Mix together the cumin, coriander, oregano, chilli flakes, black pepper, and 1 tablespoon of salt for the steak seasoning.
5. Preheat a flat-top grill or a large cast-iron pan to medium heat. Butter one side of each baguette piece, and spread a decent amount of the mashed beans on the other side. Toast them slowly for 4-5 minutes.
6. Season the steak with the seasoning mixture and grill. Add the ham slices and grill both sides. Once the beef is almost cooked, assemble it on the grill with the ham, jalapeños, sliced tomatoes, and cheese. Drizzle with the mayo.
7. To assemble, on the buttered side of the bread, smash some avocado. Add the grilled meat and cheese pile on top of that. Top it with the other piece of bread with beans.

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