Chanclas Poblanas (Chorizo Sandwiches With Tomato-Guajillo Salsa)
Sold in the markets and street stalls of Puebla, chanclas poblanas are made with a slightly flattened, flour-dusted, oval-shaped bun called pan para chanclas which gets its rise and flavor from pulque, a fermented alcoholic drink made from the maguey plant. (Chancla, which means flip-flop or sandal, refers to the shape.) Then, they’re opened and stuffed with chorizo and bathed in a rich tomato-guajillo salsa. They’re messy, but they can be eaten with your hands or a fork and a knife.
- Total:
- Serves: 4 persons
Ingredients
- 27grams guajillo chiles (about 4), stemmed and seeded
- 2grams chiles de árbol (about 3), stemmed (seeded for mild)
- 1Roma tomato (95 grams), roughly chopped
- 2garlic cloves, crushed
- 1dried or fresh bay leaf
- ½large white onion, thinly sliced
- ½teaspoon dried oregano, preferably Mexican
- ½teaspoon black peppercorns or ground black pepper
- 1whole clove
- 4cups homemade chicken stock or low-sodium chicken broth
- 4panes para chanclas, pambazos, bolillos or hoagie rolls, split lengthwise and toasted (see Tip)
- 1tablespoon extra-virgin olive oil
- 1pound fresh chorizo
- ¼head iceberg lettuce, thinly sliced
- 2avocados, peeled, seeded and sliced
- Crema and crumbled queso fresco, for serving
Instructions
Step 1
Bring guajillos, chiles 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 chiles and tomato are very soft, about 15 minutes. Transfer to the jar of a blender and purée until this salsa guajillo is completely smooth.Step 2
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.Step 3
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.