This post has been sponsored by Rio Luna, however, all opinions are my own!
Chanclas poblanas are among most loved Mexican dishes and are an authentic traditional meal.
In Puebla, as in many other Mexican cities, it’s common to find chanclas in street stalls. Yet, many prefer to cook them at home and indulge their senses with these spongy, moist, and tasty dish.
I have partnered with Rio Luna Organic Peppers and Chiles to bring you this chanclas poblanas recipe. It’s a delicious version for an appetizer or main dish. It will not only help you enjoy a truly Mexican dish at home.
Also as I used large green peppers it’s a more palatable version of the original recipe. Chile de árbol is the original pepper to use with the traditional chancla, but it’s insanely hot!
Rio Luna proudly produces the highest quality organic peppers and have been used by professional chefs for years. Rio Luna is certified organic, GMO-free and kosher. As a bonus, the peppers are also fat-free, low calorie and cholesterol free.
Consider picking up Rio Luna next time you visit Whole Foods to add some flavor to your next dish and ‘unlock the power of peppers!’
Puebla isn’t only one of the most influential places for Mexican gastronomy. Actually, its people played a major role during the renowned Cinco de Mayo.
Originally, I wrote this recipe to celebrate and share with you a genuine Mexican recipe with you. If you want to learn more about this important date, along with some of my favorite recipes, you can read an updated round here.
For sure, Cinco de Mayo it’s a great occassion to enjoy a Puebla’s typical dish, and what could be better than a genuine local favorite?
“Chancla“ is a flip-flop (Mexican moms favorite weapon of choice), but I guarantee you’ve never seen a tastier flip-flop than this one. These Mexican subs are striking in that, like their cousins from Guadalajara, the tortas ahogadas, they are soaked in a delicious spicy sauce that makes every bite a trip for the senses of taste and touch. Think of a hybrid between a sloppy Joe, a Louisiana Po’ Boy, and a burrito and you begin to grasp the concept of the glorious concoction that is the Chancla Poblana.
Without further ado, here goes the recipe:
Chanclas poblanas
Ingredients
- 8 "bolillo" breads
- 4 guajillo chiles
- 1 can of Rio Luna Large Chopped Green Chiles
- 1 ½ garlic heads
- ½ onion
- 1 tsp of cumin
- 1 tbsp chicken stock
- 300 gr ground beef
- 100 gr chorizo
- ½ romaine lettuce
- ½ onion (sliced)
- 2 avocados (in slices)
- 3 tomatoes (boiled and peeled)
Instructions
- Boil guajillo chiles and onion until they are softened
- Blend boiled guajillo chiles and onion, along with tomatoes and the can of Rio Luna Large Chopped Green Chiles. Chanclas poblanas can be made with chile de árbol, but I'll be using these delicious green chiles instead to provide a full blast of flavor without the ridiculous heat chile de árbol has. The people less accustomed to spicy food will appreciate this handy switcheroo, as the result will be a delicious salsa, with a mild amount of spiciness. Rio Luna Large Chopped Green Chiles come ready to fold into a salsa preparation and blend to the desired texture. The guajillos will provide a deep and smokey flavor as well as a rich red hue. Once all the ingredients have liquified, divide into two containers and pass one half through a strainer to filter out chunky bits. We want a perfectly liquid salsa to bathe our chanclas in
- Cook ground beef and chorizo on a pan and fold in the half of salsa that is chunky. Add chicken stock, stir and allow to reduce slightly
- Neatly cut the bolillos into two halves horizontally and start assembling the chancla. First, add a bottom layer of fresh avocado slices. Then, a layer of your meat and salsa guisado. In the middle comes a layer of fresh and crunchy lettuce, and then another hefty spoonful of guisado. Cap off the chancla with the upper bread
- If the liquid salsa has cooled, heat it up to the point where it starts steaming. Remove from heat and add generous spoonfuls of salsa on top of the chanclas, allowing it to sip into the bread
- For presentation, you may add thinly sliced onion and cilantro on the top of the chancla
“¡Y a comer!”
You can fashion the chancla poblana into sliders, if you prefer to share with your closest ones at home. I preferred to go with the full-size chancla in all its glory. Honestly, it was perfect back then, as we were having a nice dinner party.
Chanclas poblanas are edgy, fun, deliciously filling, and best of all, authentically Mexican. I hope you too will be able to cook up this tasty piece of Poblano culture with your loved ones! ¡Buen provecho!
Thank you Rio Luna Organic Pepper and Chiles for sponsoring this post. To learn more about Rio Luna and how you can ‘Unlock the Power of Peppers’ visit their website, and follow along on their Facebook and Instagram channels.
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