Step 1

Slice bolillo rolls in half lengthwise. Spread 1/2 tablespoon of butter on each slice.

Step 2

Place rolls, buttered side up on a baking sheet lined with parchment paper, and broil, until lightly golden brown and crispy, a minute or two.

Step 3

Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes.

Step 4

In a medium bowl whisk eggs. In a large nonstick skillet add eggs and cooked chorizo; cook for 2 to 3 minutes or until eggs are cooked thoroughly.

Step 5

Spread a thin layer of refried beans over the toasted side of each roll. Top with huevos con chorizo and queso fresco.