Wash hands with soap and water. Chop ¼ of a red onion, then wrap and reserve the remaining onion in the fridge for later use.

Heat a large skillet, griddle or grill to medium-high heat. Wash, dry, and half the limes, then squeeze juice into a medium bowl. Add the beef, soy sauce, red wine vinegar, taco seasoning, garlic, and 2 tbs oil to the bowl, toss to coat, then set aside. Always wash hands before and after handling raw meat. Cook the meat, flipping once, until browned and cooked through.

Wash, dry and slice the tomatoes. Slice the small loaves of French bread in half lengthwise and toast, if desired, in the oven on broil or a toaster oven. Top French bread with guacamole, carne asada, tomatoes, lettuce, cotija (optional), red onion, and a dash of hot sauce, if desired.

Open the can of refried beans and empty into a microwave-safe bowl. Add a splash of water and heat in the microwave for 2 minutes at a time, stirring, until heated through. Serve beans either on top of beside the sandwiches.

Gently press the top buns over the sandwiches. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.