Season the meat liberally with 1 teaspoon salt and 1 teaspoon black pepper. In a large shallow dish, combine the flour, cornmeal and remaining seasonings. Whisk to evenly combine. In a separate shallow dish, whisk together the eggs, milk and hot sauce.

Dredge the steaks by passing them through the dry mixture first, then the eggs, and once again in the dry. Pat them well so that the coating sticks to both sides. Place on a wire rack, set over a baking sheet. Continue breading the rest and allow to rest for about 10 minutes.

Fill a large skillet about halfway with vegetable or canola oil and heat to about 370 degrees F over medium-high heat. Fry one steak at a time for 3 to 4 minutes on the first side, flip over and cook for another 2 to 3 minutes on the second side. It should golden brown and crunchy. Transfer to a separate cooling rack, set over a baking sheet, and continue frying the rest of the steaks. You can keep them warm as you fry, in a 250 degree F oven.

To assemble, warm the beans in a pot, mashing them with a potato masher along with the water. Cook over medium heat until warmed through. Toast the buns in the oven and split. Spread the tops with mayo and the bottoms with the refried beans. Sprinkle cotija cheese on top of the beans, and place a fried steak on top. Dress with lettuce, tomatoes and avocado. Sandwich together and cut in half. Serve immediately. Enjoy!