Chanclas Poblanas (Chorizo Sandwiches With Tomato-Guajillo Salsa)

Preparation

1. 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.

2. 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.

3. 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.