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Guajillo Chili Torta Recipe
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.
Ingredients
YIELD: 1 SERVING
| AMOUNT | MAIN INGREDIENTS |
| 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:
Sub-Recipe Ingredients
Guajillo Chili Sauce
SERVING SIZE: 6 OZ
| Amount | MAIN INGREDIENTS |
| 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 |
Directions
Step 1: Preheat a flat top grill to 350°F.
Step 2: Place oil onto the flat top grill.
Step 3: Remove the Original Philly® Fully Cooked Sliced Chicken from the pouch and place it onto the flat top grill.
Step 4: Using a spatula toss Original Philly® Fully Cooked Sliced Chicken until warm.
Step 5: Pour guajillo chili sauce over top of Original Philly® Fully Cooked Sliced Chicken and toss to combine and reserve.
Step 6: Place a warm toasted bolillo roll onto a clean worksurface.
Step 7: Spread mashed black bean spread over the entire bottom half of the toasted bolillo bread.
Step 8: Top with lettuce, roasted tomato, and onions.
Step 9: Place guajillo seasoned Original Philly® Fully Cooked Sliced Chicken on top of vegetables.
Step 10: Top with queso fresco and crumbled Chicharrónes.
Step 11: Spread mashed avocado over the top portion of the toasted bolillo bread.
Step 12: Place the top bun onto the sandwich to close.
Step 13: Serve as needed.
Sub-Recipe Directions
Guajillo Chili Sauce
Step 1: Dry toast the dried guajillo peppers in a heated pan over medium heat.
Step 2: Toast them a couple minutes per side, until they start to puff up slightly.
Step 3: Cool, then set them into a heavy bowl with enough hot water to cover them.
Step 4: Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.
Step 5: Reserve 1 cup of the dark soaking water, if desired.
Step 6: In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until it becomes translucent.
Step 7: Add the garlic and cook another minute.
Step 8: Add them to the food processor along with the salt and cumin.
Step 9: Pour in the reserved soaking liquid a half cup at a time, and process to until you achieve your desired consistency.
Step 10: Strain, if desired, and serve as needed.
Application Uses
MEAL
Lunch
Dinner
CUISINE
Mexican
MAIN INGREDIENTS
Chicken
