In a saucepan over medium heat, boil 2 tomatoes, arbol peppers, 2 garlic cloves (peeled) for about 10 to 15 minutes.
Remove stems from peppers and put all in blender. Blend until smooth with a one cup of water. Add salt to taste.
In a skillet over medium heat, season turkey with spices. Break turkey apart with a spoon. Cook until ground turkey is brown.
Slice bread lengthwise and remove some of the inside of the bread to make room for toppings.
Spread the refried beans on bread and top with shredded Oaxaca cheese (or monterey jack/mozzerella cheese).
Followed by the ground turkey. Broil for about 5 minutes until cheese has melted.
Remove from broiler and top with pico de gallo and salsa. Serve immediately. Enjoy!