Directions

1. Preheat oven to 350°F. Split bolillo or round rolls in half horizontally and place directly on oven rack until lightly toasted, about 5 minutes. Remove and set aside.
2. While bread is toasting, heat refried beans in a small saucepan over medium-low heat, stirring occasionally. Keep warm.
3. In a small frying pan, heat olive oil over medium heat, then add chorizo, frying until cooked through and the edges begin to crisp up, about 5 minutes. Use a slotted spoon to remove chorizo from the pan, and place on a paper towel to drain. Reserve oil from the pan (it will be somewhat spicy and infused with chorizo flavor).
4. Spread each roll with an equal amount of warm refried beans, then top each toast with crumbled chorizo, a hearty sprinkle of queso fresco, and a few fresh oregano leaves. Garnish with a drizzle of chorizo oil and serve warm.