Dobladitas is a great idea to use the tortillas of the previous day, which is best if you fill them with delicious Chilorio Chata® and bathe them with a hot tomato sauce with guajillo chile and chile de árbol. Serve them with lettuce, cream, cheese and a little fresh water.

DILDOS OF CHILORIO AHOGADAS

Ingredients

4 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 3 cloves garlic, for the sauce
• 1/2 onions, for the sauce
• 5 tomatoes, cut in quarters, for the sauce
• 1 guajillo chili, clean deveined, soaked in hot water, for sauce
• 2 chile de árbol peppers, clean deveined, soaked in hot water, for sauce
• 1 pinch salt, for the sauce
• 2 tablespoons oil, to fry
• 12 corn tortillas, hot
• 2 Chilorio Meat Chata®
• 1/4 cups vegetal oil
• to taste lettuce, cut into strips, to accompany
• to taste white onion, To accompany
• to taste cream, To accompany
• to taste fresh cheese, To accompany
• to taste avocado, cut into segments, to accompany

Preparation

For the sauce, blend the garlic with the onion, the tomato, the guajillo chile, the chile de árbol and the salt.

Heat a pot with the oil and fry the previous preparation, cook for 20 minutes until the sauce changes color and cut in half. Reservation.

On a board, fill your tortillas with Chilorio Chata®, fold and reserve.

Heat a skillet over medium heat and fry the doubles until they are crispy, remove the excess fat with a paper napkin, reserve.

Serve a sauce mirror on the plate, place the doubles, bathe with a little more sauce, decorate with lettuce, cheese, cream and avocado. Enjoy

https://us.kiwilimon.com/recipe/breakfasts/dildos-of-chilorio-ahogadas