Mexican Sandwiches

• 1/4 cup pork lard or vegetable oil
• 1/3 cup finely chopped white onion plus 8 very thin slices
• 2 garlic cloves, minced
• 1 (15-ounce) can pinto beans, rinsed
• 1/2 cup reduced-sodium chicken broth or water
• 4 large soft white rolls, such as Portuguese (preferably oblong)
• 2 cups shredded roast chicken or pork
• 4 tablespoons crema or sour cream
• 12 to 16 slices pickled jalapenos with 2 teaspoons juice from can or jar
• 1/4 cup crumbled queso cotija (aged white cheese) or parmesan
• 1/3 cup cilantro leaves
• 2 radishes, very thinly sliced
• 1 (6- to 8-ounces) firm-ripe avocado, sliced
• 2 cups thinly sliced romaine

1. Heat lard in a large heavy skillet over medium heat until it shimmers, then cook chopped onion and garlic, stirring, until golden, 3 to 5 minutes. Add beans, broth, and 1/4 teaspoon salt (or to taste) and simmer, mashing beans, until beans resemble a coarse puree, about 5 minutes.
2. Halve rolls horizontally and hollow out slightly, discarding excess bread. Generously spread refried beans on both sides of each roll, then make sandwiches with remaining ingredients and salt to taste.

pork lard, white onion, garlic, pinto beans, chicken broth, white rolls, shredded roast chicken, sour cream, jalapeufos, queso cotija, cilantro, avocado, romaine

Taken from www.epicurious.com/recipes/food/views/mexican-sandwiches-239957 (may not work)