Photograph of the finished Chanclas poblanas

Mexico · Bánh mì dài dầm hai xốt Chanclas

Chanclas poblanas

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mexican bolillo bread Mexican bolillo bread 4 loaves
  • Photograph of Mexican chorizo sausage Mexican chorizo sausage 1.3 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 4.2 oz
  • Photograph of Tomatillos Tomatillos 1.3 lb
  • Photograph of Onion Onion 1.6
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Avocado Avocado 2
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Lettuce Lettuce 8.5 oz

Method

  1. 1 Soak dried chilies, then grind them with garlic to make a red sauce and cook for 10 minutes.
  2. 2 Boil tomatillos with onions, then blend them into a green sauce and cook for 8 minutes.
  3. 3 Chanclas uses both sauces on the same loaf of bread, with each half a different color, unlike versions that only use one sauce.
  4. 4 Fry the chorizo for 8 minutes, then drain off the excess oil.
  5. 5 Slice the bread into a long loaf and fill it with chorizo, butter, and fresh cheese.
  6. 6 Pour the red sauce over half the loaf and the green sauce over the other half, then add lettuce and eat immediately.

With an appliance

  • Oven 47 min

    Replace step 2: place tomatillo and onion on the top rack of the oven at 230 degrees for 10 minutes, rotate the tray halfway, then blend into a green sauce; this takes about 2 minutes longer than boiling, but the surface will be slightly browned, giving the sauce a fragrant roasted aroma, reducing the sourness, and eliminating the need to constantly monitor the pot. The red sauce and the method of drizzling the two colors in steps 1 and 6 remain the same.

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