Begin by marinating the skirt steak in your favorite blend of spices and citrus for at least 12 hours, but no more than 2 days for optimal tenderness. Use a resealable bag for easy coating. Once ready, preheat your grill to medium-high heat, aiming for 400°F to achieve a perfect sear.

Once the grill is hot, place the marinated carne asada directly onto the grill grates. Cook for about 4 minutes on each side, ensuring the meat is nicely charred and cooked through. The internal temperature should reach 145°F for medium-rare. Remove the carne asada and let it rest for a few minutes before slicing.

After resting, slice the grilled carne asada into sandwich-sized portions. While slicing, prepare the telera rolls by cutting them in half. Spread a generous layer of mashed avocado on both halves of the rolls.

On the bottom half of each roll, start layering your carne asada slices. Then stack on fresh vine-ripened tomato slices, red onion rings, shredded iceberg lettuce, and a sprinkle of cotija cheese. Add pickled jalapeños and optional refried beans.

Carefully place the top half of the telera rolls over the assembled ingredients, pressing down gently to combine the flavors. Serve immediately with chips or a fresh salad.