Preheat a grill over medium heat. Season the arrachera with salt and pepper and cook on the grill until medium rare. Remove from heat and slice into strips.
Cut the bolillos in half (horizontally) and heat in an oven or on a griddle.
Take each bolillo and prepare the pepito as follows: First, add a layer of refried beans, then some strips of arrachera, followed by lettuce, slices of avocado, and tomato.
Prepare the 4 pepitos this way and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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