Made with bread rolls coated in a guajillo pepper sauce, this Mexican sandwich is a MUST for spicy lovers. Filled with fried potatoes, black beans, lettuce, avo, pickled onions, salsa verde and Dibble Sour Cream, it’s a bit messy but SO SO GOOD!! Happy cooking!
Prep Time35 minutes
Cook Time 15 minutes
6 Guajillo Peppers, seeded
1/2 White Onion, cubed
2 Garlic Cloves
1 Cup Vegan Chicken Stock
1/2 tsp Salt
2 Tbsp Vegetable Oil
1/2 White Onion, diced
2 Garlic Cloves, thinly sliced
1 Large White Washed Potato, peeled and cubed (1cm)
Place the guajillo peppers in a medium mixing bowl and pour in 2 cups of boiling water. Let the peppers soak for 10 minutes or until they're soft.
Place the soften peppers in a blender with the onion, garlic, stock and blend on high for 5 minutes or until a paste is formed.
Strain the chilli sauce through a sieve so a smooth sauce is formed. Set aside to cool.
In a medium pan on medium heat, add the vegetable oil, onion, garlic and cook for 30 seconds.
Add the potatoes, 1/2 tsp salt and fry for 6 minutes or until golden brown.
Add the black beans into the pan then the paprika, chilli, cayenne, cumin, garlic powder, 1/2 tsp salt, pepper, 2 Tbsp of the chilli sauce and cook for 3 minutes, stirring occasionally. Set aside.
Using a pair of tongs, place a bread roll inside the chilli sauce bowl and with a ladle, thoroughly coat the roll with the chilli sauce. Repeat this for the remaining bread rolls.
In a medium pan on medium heat, add the oil and fry the coated bread rolls for 3 minutes or until they're lightly charred. Turn the bread rolls and fry the inside of the bread rolls for 2 minutes or until golden brown.
Place the base of a fried bread roll on a serving plate then add 1/2 cup lettuce, 1/2 cup filling, 1 Tbsp cheese, 1/4 avocado, 1 Tbsp Dibble Sour Cream, 1/2 Tbsp pickled onions,1 tsp salsa verde and the top half of the fried bread roll. Repeat this for the remaining fried bread rolls.