MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chanclas Poblanas (Chorizo Sandwiches With Tomato-Guajill
Categories: Chilies, Vegetables, Pork, Fruits, Breads
Yield: 4 servings

27 g Guajillo chilies; stemmed,
- seeded
2 g Chilies de árbol; stemmed,
- seeded
1 Roma tomato; rough chopped
2 cl Garlic; crushed
1 Bay leaf
1/2 lg White onion; thin sliced
1/2 ts Dried Mexican oregano
1/2 ts Ground black pepper
1 Whole clove
4 c Chicken stock
4 Panes para chanclas,
- pambazos, bolillos or
- hoagie rolls; split
- lengthwise, toasted
1 tb Extra-virgin olive oil
1 lb Fresh chorizo
1/4 Head iceberg lettuce; thin
- sliced
2 Avocados; peeled, seeded,
- sliced
Crema & crumbled queso
- fresco; to serve

Bring guajillos, chilies de árbol, tomato, garlic, bay
leaf, half of the onion slices, oregano, peppercorns,
clove and chicken stock to a boil in a medium saucepan
over high heat. Cover and reduce to a simmer, and cook
until chilies and tomato are very soft, about 15 minutes.
Transfer to the jar of a blender and purée until this
salsa guajillo is completely smooth.

Meanwhile, heat the olive oil in a large skillet,
preferably cast-iron, over medium-high and cook the
chorizo, using a spoon to break up the large pieces and
stirring occasionally until browned but not completely
cooked through, 6 to 8 minutes. Add the salsa guajillo,
bring to a boil, cover and reduce to a simmer, and cook
until chorizo is very tender, about 20 minutes.

To assemble, use a slotted spoon to top each of the
bottom chanclas (buns) with chorizo (it’s OK to add a
little sauce as well). Layer the avocado, the remaining
sliced onion, lettuce, crema and queso over the chorizo.
Top with remaining buns, spoon the warm salsa guajillo
over the chanclas, and serve.

By: Rick A. Martínez

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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