The Mexican Chanclas appetizers (Chanclas Poblanas)

The chanclas poblanas are similar to the tortas ahogadas from Jalisco, the difference is in what filling is used, and the bread buns themselves which are smaller and powdered with some flour. In english, the word chanclas translates to sandals; let’s take a look at one of the recipes for traditional Chanclas Poblanas.

Recipe for the Chanclas Poblanas


* 8 pambazos, anise flavored
* 1/2 lb. ground beef
* 1/2 lb. chorizo
* 8 guajillo chiles
* 1 lb. red tomatoes
* 2 onions
* 1 lettuce, washed
* 1 clove of garlic
* 2 avocados
* 2 tablespoons cumin
* Salt to taste


1) Boil the peppers, onion, tomato red (tomato) and cumin. Remove from heat and allow to cool, without discarding the water, until peppers are tender. Once cooled, blend it all together.

2) In a saucepan, fry the meat and sausage, without oil, the fat from the sausage will be enough. Once meat and sausages are cooked, pass the sauce through a strainer, add salt to taste and bring to a boil again.

3) Place over low heat to keep them warm.

To serve: Cut the bread in halves, place an avocado slice on each base, then some lettuce, onions and some meat mixture. Ladle plenty of red salsa over the base, and dip the top part of the bread quickly in the sauce before putting it back over the sandwich. Serve immediately.

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