Chanclas Style Puebla

This recipe is very rich in the combination of bread filled with avocado and the exquisite guajillo sauce. It is recommended to use oleic oil; you can fill them with chicken meat, one of my favorite recipes. I love it without frying the bread.
Ingredients
4
Servings
  • 8 pieces of bread, for chanclas
  • 1 onion
  • 4 avocados
  • 600 grams longaniza
  • 500 grams tomato
  • 150 grams guajillo chile
  • 2 ancho chiles
  • 1 clove garlic
  • 1 pinch cumin
  • 3 cloves
  • 1 cinnamon stick
  • 1 leaf avocado
  • 3 tablespoons Oléico® safflower oil
  • salt, to taste
Preparation
10 mins
10 mins
Low
  • First, start by boiling the chiles; separately, boil the tomatoes, blend the chiles and the tomatoes with the spices, garlic, and half an onion, strain, and set aside.
  • Heat a skillet with oil and add the chorizo until it disintegrates and becomes sautéed, then add the blended sauce, season with salt and pepper, and the avocado leaf; cook for 5 minutes.
  • Open the chanclas and fill them with slices of avocado; set aside one avocado for garnish and onion. Bathe them with the sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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