Tortas de Carne Asada

Gorgas de carne asada.
I marinated the meat (1 pound of ranchero meat) in half a bottle of O'Douls with the zest and juice of one lemon and lime, three cloves of grated garlic, half a tablespoon of garlic salt, one or two tablespoon or so of salt, and half a tablespoon of pepper. Cooked it up, let it rest, have it a rough chop, and kept it warm while I toasted up a sliced telera bread that I sliced in half and buttered under the broiler. Gave it some mayo, refried beans rehydrated with half a cup of milk, the meat, crumbled queso fresco, sliced tomato, chopped romaine lettuce, guacamole (rough chopped avocado with thinly diced onion, salt, and lime), and salsa.