By Protein
Guajillo Chili Torta Recipe
Ingredients
Yield: 1 SERVING
- 1 Tbsp. Canola Oil
- 5 Oz. Original Philly® Fully Cooked Sliced Chicken 4/2.5 LB
- 1/2 tsp. Guajillo Chili Sauce (Sub-Recipe)
- 1 Ea. Bolillo Roll - Split Toasted Bread
- 2 Oz. Refried Black Beans - Mashed
- 1 Oz. Icebert Lettuce - Cut Thin
- 4 Ea. Roasted Roma Sliced Tomato
- 2 Oz. Yellow Onion - Sliced & Griddled
- 1 Tbsp Queso Fresco Cheese - Crumbled
- 1 Tbsp Pork Chicharrónes - Salted & Crumbled
- 2 Oz. Fresh Avocado - Mashed
ALTERNATE PRODUCT
- Steak-EZE® Chicken Flat Steak
Sub-Recipe Ingredients
Guajillo Chili Sauce
SERVING SIZE: 6 OZ
- 10 Ea. Peppers, Guajillo, Stemmed, Seeded
- 1 Tbsp Oil, Olive
- 4 Oz. Onions, Yellow, Diced, Small
- 1 Tbsp Garlic, Clove, Fresh, Peeled, Minced
- 2 tsp. Salt, Kosher
- 1/2 tsp. Spice, Cumin, Ground
- 1 Cup Water, Room-Temp
Guajillo chili sauce seasoned Original Philly® Fully Cooked Sliced Chicken stacked on a warm toasted bolillo roll topped with a savory black bean spread, crisp shredded lettuce, roasted tomato, griddled onions, creamy avocado and queso fresco topped with crumbled chicharrónes.
Directions
- Preheat a flat top grill to 350°F.
- Place oil onto the flat top grill.
- Remove the Original Philly® Fully Cooked Sliced Chicken from the pouch and place it onto the flat top grill.
- Using a spatula toss Original Philly® Fully Cooked Sliced Chicken until warm.
- Pour guajillo chili sauce over top of Original Philly® Fully Cooked Sliced Chicken and toss to combine and reserve.
- Place a warm toasted bolillo roll onto a clean worksurface.
- Spread mashed black bean spread over the entire bottom half of the toasted bolillo bread.
- Top with lettuce, roasted tomato, and onions.
- Place guajillo seasoned Original Philly® Fully Cooked Sliced Chicken on top of vegetables.
- Top with queso fresco and crumbled Chicharrónes.
- Spread mashed avocado over the top portion of the toasted bolillo bread.
- Place the top bun onto the sandwich to close.
- Serve as needed.
Sub-Recipe Directions
Guajillo Chili Sauce
- Dry toast the dried guajillo peppers in a heated pan over medium heat.
- Toast them a couple minutes per side, until they start to puff up slightly.
- Cool, then set them into a heavy bowl with enough hot water to cover them.
- Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.
- Reserve 1 cup of the dark soaking water, if desired.
- In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until it becomes translucent.
- Add the garlic and cook another minute.
- Add them to the food processor along with the salt and cumin.
- Pour in the reserved soaking liquid a half cup at a time, and process to until you achieve your desired consistency.
- Strain, if desired, and serve as needed.
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