Equipment
Ingredients
Tomato-Guajillo Salsa
- 25 g guajillo chile, stemmed and seeded
- 2 g chile de árbol, stemmed
- 1 roma tomato, roughly chopped
- 2 garlic, crushed
- 1 bay leaf
- ½ white onion, thinly sliced
- 1 g dried oregano
- 1 g black peppercorns
- 1 cloves
- 950 ml chicken stock
Sandwiches
- 4 panes para chanclas, split lengthwise and toasted
- 15 ml olive oil
- 450 g fresh chorizo
- ¼ iceberg lettuce, thinly sliced
- 2 avocado, peeled, seeded and sliced
- 60 ml crema, for serving
- 60 g queso fresco, crumbled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1045 kcal
- Protein
- 42 g
- Carbohydrates
- 70 g
- Fat
- 58 g
- Fiber
- 11 g
- Sugar
- 15 g
- Sodium
- 3159 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 18 mg
- Potassium
- 1839 mg
- Calcium
- 174 mg
- Iron
- 5.2 mg
- Magnesium
- 94 mg
- Phosphorus
- 551 mg
- Zinc
- 7.8 mg
- Vitamin A
- 1488 mcg
- Vitamin C
- 22 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 3.2 mg
- Vitamin K
- 39 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.43 mg
- Niacin
- 5.8 mg
- Folate
- 114 mcg
- Water
- 393 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium saucepan, combine guajillo chiles, chiles de árbol, tomato, garlic, bay leaf, half of the sliced onion, oregano, peppercorns, clove, and chicken stock.
Bring the mixture to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes until the chiles and tomatoes are soft.
Transfer the cooked mixture to a blender and process until the salsa is completely smooth.
Heat olive oil in a large skillet over medium-high heat.
Add the chorizo to the skillet and cook for 6 to 8 minutes, breaking the meat apart with a spoon until browned.
Pour the blended salsa into the skillet with the chorizo and bring to a boil.
Cover the skillet, reduce heat, and simmer for 20 minutes until the chorizo is tender and flavors are integrated.
Place the bottom halves of the toasted buns on plates and top each with a portion of the chorizo and sauce.
Layer the sandwiches with avocado slices, the remaining raw onion, lettuce, crema, and queso fresco.
Set the bun tops in place and spoon additional warm salsa over the entire sandwich before serving.
Chef's Notes
- For a deeper chile flavor, toast the dried guajillo and árbol chiles lightly in a dry pan before rehydrating. Be careful not to burn them, as this will make them bitter.
- Ensure your chorizo is fresh and has a good amount of fat. This fat will render and contribute significantly to the flavor of the salsa.
- Don't skip the simmering time for the salsa and chorizo. This allows the flavors to meld and the chorizo to become tender.
- Toast the 'panes para chanclas' (or suitable oval-shaped bread) until golden brown. This adds a crucial textural element and prevents the buns from becoming soggy.
- Adjust the heat of the salsa by using more or fewer chile de árbol. Taste and adjust seasoning with salt before assembling the sandwiches.
Storage
Refrigerator: 3 days — Store salsa and chorizo mixture separately from bread and fresh toppings.
Freezer: 1 month — Freeze salsa and chorizo mixture only.
Reheating: Warm the salsa and chorizo in a saucepan over medium heat until reaching 74°C (165°F).
Troubleshooting
Salsa is too thin or watery
Cause: Insufficient reduction during the final simmering stage.
Fix: Simmer the sauce uncovered for an additional 5-10 minutes to evaporate excess moisture.
Prevention: Ensure a steady simmer and do not add extra stock beyond the recipe amount.
Cultural Context
Chanclas Poblanas are a beloved street food originating from Puebla, Mexico. The name 'chanclas' translates to 'sandals,' possibly referring to the shape of the oval buns. These hearty sandwiches are a staple in Puebla, often enjoyed as a quick and satisfying meal.
