To make the tortas, spread about 1 tablespoon of Mexican crema on each slice of bolillo roll. Spread 3 to 4 tablespoons of refried beans on the bottom slice of each bolillo roll. Top with 3 to 4 tablespoons of cooked chorizo and 1 to 2 slices of queso fresco. Top chorizo with a fried egg and cover sandwich with top slice of bolillo roll. Garnish with diced red onion and chopped cilantro, if desired. Serve with pickled jalapeño peppers or your favorite salsa.