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.
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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