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
- 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
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