Guajolotas are the love child of a torta and an enchilada. You dip the bread in sauce and then fry it, then make your sandwich.
I used sweet potato rolls from this recipe, leaving out the cinnamon and nutmeg.
Sauce (enough to coat about 4 rolls):
- 2 chile guajillo
- 2 tbsp chopped onion
- 3 cloves garlic
Heat a cast iron skillet (or other pan that you can safely use without oil) on medium heat. Toast the chiles on the skillet. Each side should change color, but not burn. Soak them for 10 minutes in warm water. Shake out any loose seeds, then puree with the onion, garlic, and a cup of water.
Heat a tablespoon or two of oil in a skillet on medium to high heat. When hot, add the pureed chile mixture. Fry until thickened and aromatic.
Chorizo y papa:
- 1/4 lb chorizo
- 1 potato, boiled
- 2 chiles chipotles en adobo
Chop up the potato into small pieces. Chop up the chiles. Crumble and fry the chorizo over medium-high heat. When browned, add potato and chiles. Cook until potatoes brown and meat is cooked.
- chorizo y papa
- melty cheese (I used cheddar because it was on hand)
- tomato slices
Slice the rolls open, dip in the sauce to coat, then fry in hot oil. Put in the oven at 300 to crisp up some. After about 5 minutes, take them out, and put shredded cheese on one half of each roll. Return to oven for 5 minutes to let the cheese melt. Put chorizo mixture, tomato, and sprouts on, put two halves of bun together, eat with knife and fork. Unless you want very messy hands.