This recipe was developed and featured on La Cooquette. The original blog post can be read here.
Makes: 8 servings
Prep Time: 20 min.
Cook Time: 30 min.
- 8 "bolillo" breads
- 4 guajillo chiles
- 1 can of Rio Luna Large Chopped Green Chiles
- 1.5 garlic heads
- 1/2 onion
- 1 tsp cumin
- 1 tbsp chicken stock
- 300g ground beef
- 100g chorizo
- 1/2 romaine lettuce
- 1/2 onion, sliced
- 2 avocados, sliced
- 3 tomatoes, boiled and peeled
- Boil guajillo chiles and onion until they are softened.
- Blend boiled guajillo chiles and onion, along with tomatoes and the can of Rio Luna Large Chopped Green Chiles. Chanclas poblanas can be made with chile de árbol, but I’ll be using these delicious green chiles instead to provide a full blast of flavor without the ridiculous heat chile de árbol has. The people less accustomed to spicy food will appreciate this handy switcheroo, as the result will be a delicious salsa, with a mild amount of spiciness. Rio Luna Large Chopped Green Chiles come ready to fold into a salsa preparation and blend to the desired texture. The guajillos will provide a deep and smokey flavor as well as a rich red hue. Once all the ingredients have liquified, divide into two containers and pass one half through a strainer to filter out chunky bits. We want a perfectly liquid salsa to bathe our chanclas in.
- Cook ground beef and chorizo on a pan and fold in the half of salsa that is chunky. Add chicken stock, stir and allow to reduce slightly.
- Neatly cut the bolillos into two halves horizontally and start assembling the chancla. First, add a bottom layer of fresh avocado slices. Then, a layer of your meat and salsa guisado. In the middle comes a layer of fresh and crunchy lettuce, and then another hefty spoonful of guisado. Cap off the chancla with the upper bread.
- If the liquid salsa has cooled, heat it up to the point where it starts steaming. Remove from heat and add generous spoonfuls of salsa on top of the chanclas, allowing it to sip into the bread.
- For presentation, you may add thinly sliced onion and cilantro on the top of the chancla.