Chanclas Poblanas (Chorizo Sandwiches with Tomato-Guajillo Salsa)

archive.is

foxmulders

27 grams guajillo chiles (about 4), stemmed and seeded

2 grams chiles de árbol (about 3), stemmed (seeded for mild)

1 Roma tomato (95 grams), roughly chopped

2 garlic cloves, crushed

1 dried or fresh bay leaf

½ large white onion, thinly sliced

½ teaspoon dried oregano, preferably Mexican

½ teaspoon black peppercorns or ground black pepper

1 whole clove

4 cups homemade chicken stock or low-sodium chicken broth

4 panes para chanclas, pambazos, bolillos or hoagie rolls, split lengthwise and toasted (see Tip)

1 tablespoon extra-virgin olive oil

1 pound fresh chorizo

¼ head iceberg lettuce, thinly sliced

2 avocados, peeled, seeded and sliced

Crema and crumbled queso fresco, for serving

Directions at archive.is

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer