In a skillet at medium heat, add the chorizo. Drizzle with 1/2 tbsp of oil. Continue cooking and breaking chorizo to resemble crumbles for 8-9 minutes. Add chile flakes and onion. Saute for another 3 minutes. Add eggs and stir to combine. Once eggs start to set up and become more solid, add some shredded cheese towards the center. Gently, using a silicone spatula, fold in towards the center to reseble a fat omelette. Cover and reserve off the heat.

To build the torta, spread some mayo on split telera bread. Place mayo side down on preheated comal. Cook until lightly golden brown. Transfer to plate. On the bottom, spread on some refried beans. Add some escabeche. Cut the chorizo/egg omelette in half and add half to bottom of torta. Spoon on some salsa to top of eggs. Top with quesillo(queso Oaxaca).

To the top half of the bread, spread on guacamole. Place on top and gently press. Slice torta in half! Enjoy!!