If using pre-cooked meat (like carnitas or shredded chicken), warm it in a skillet over medium heat. If using raw meat (like chorizo or carne asada), cook it in a skillet with a little oil, seasoning with salt and pepper to taste. Cook until browned and fully cooked through.

Heat a comal or griddle over medium heat. Place one corn tortilla on the hot surface and cook for about 30 seconds on each side, just enough to make them pliable but not crispy. Remove and set aside.

Take one tortilla and spread a thin layer of refried beans (if using) on one side.

Add a layer of your prepared meat on top of the beans.

Sprinkle a generous amount of shredded cheese over the meat.

Place a second tortilla on top to create a sandwich-like assembly.

Heat a small amount of vegetable oil in a skillet or on the comal.

Place the assembled Chavindecas on the hot surface and cook for 2-3 minutes on each side, pressing down slightly with a spatula to ensure the tortillas become crispy and the cheese melts. The tortillas should turn golden brown and crispy.

Once cooked, remove the Chavindecas from the skillet and place them on a serving plate. Top with chopped onions, cilantro, avocado slices, and a squeeze of fresh lime juice. Serve with salsa on the side for dipping or drizzling.

Serve the Chavindecas hot, garnished with your favorite toppings, and enjoy this authentic Mexican street food experience at home.