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Street vendor sandwiches popular in the state of Vera Cruz. You can use any meat or poultry filling you wish (see links). The sauce is wonderful, and can be frozen.

Get out the napkins!

Prep time:
Cook time:
Servings: 6


Cost per serving $1.02 view details


  1. Drop the tomatoes in boiling water and remove them when the skins split.
  2. Roast the chiles under the broiler and when cooled, remove the seeds and stems.
  3. Saute the onions in the oil until browned a bit, then add garlic. Cook 30 seconds, add all other sauce ingredients.
  4. Bring the mixture to a boil, cover and turn on low.
  5. Cook 45-60 minutes.
  6. Remove the guajillos and discard.
  7. Season to taste.
  8. Peel and dice the potatoes.
  9. Cook in the oil until golden brown and tender.
  10. Add your preferred shredded meat or poultry, combine with the cheese.
  11. Split and toast the buns.
  12. Spread refried beans on the top side of the buns, avocado slices on the other.
  13. Add the potato mixture and top with the sauce.
  14. Yum!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 233g
Recipe makes 6 servings
Calories 285  
Calories from Fat 119 42%
Total Fat 13.33g 17%
Saturated Fat 1.98g 8%
Trans Fat 0.02g  
Cholesterol 0mg 0%
Sodium 207mg 9%
Potassium 764mg 22%
Total Carbs 39.51g 11%
Dietary Fiber 7.4g 25%
Sugars 5.69g 4%
Protein 5.45g 9%


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