Although most people associate Mexican food with tortilla-wrapped goods like tacos and burritos, the cuisine has its fair share of hefty sandwiches as well. Cemitas and tortas, for example, can feature any number of meats (carnitas, chicken, carne asada, etc.) sometimes slathered in a red mole sauce and bolstered by the addition of lettuce and tomatoes—all stuffed into sesame covered cemita rolls or fluffy bolillo rolls.
Because it's so easy to prepare, chorizo is great fodder for such a sandwich—just break the sausage up in a hot pan and heat through. After the sausage is cooked, I like to fry a couple eggs in the same pan, then layer the spicy pork, some Oaxacan cheese, and the eggs into a split Mexican cemita roll that's been slathered with a chipotle mayonnaise.
To make the mayonnaise, simply stir some store-bought mayo with chopped chipotle peppers in adobo sauce. You can make the mayonnaise as spicy as you'd like by increasing or decreasing the amount of chili and adobo sauce.
The addition of shredded lettuce and sliced tomatoes provide a nice change in texture, as well as temperature, for the hot sausage and eggs, while some sliced avocados add a welcome richness to the sandwich.
- Yield:Makes 2 sandwiches
- Active time: 15 minutes
- Total time:15 minutes
- 1/4 cup mayonnaise
- 1 teaspoon fresh lime juice from 1 lime
- 1 chipotle pepper in adobo sauce, chopped, plus 1 tablespoon adobo sauce
- 12 ounces Mexican chorizo sausage
- 2 eggs
- 2 large cemita rolls, bolillo rolls, or Kaiser rolls
- 2 ounces Oaxacan cheese, or mozzarella, torn into pieces
- 1/2 cup shredded iceberg lettuce
- 1 small tomato, sliced
- 1 avocado, sliced
Combine the mayonnaise, lime juice, chipotle pepper, and adobo sauce in a small bowl and set aside.
Place a large, non-stick skillet over medium heat. Add the chorizo to the pan, breaking it up with a wooden spoon, and cook until the chorizo is heated through, 3 to 5 minutes. Scrape the chorizo out of the pan and transfer to a large platter and set aside.
Return the pan to medium heat, then crack two eggs into the pan. Place a lid on the pan and cook the eggs until the whites are set, but the yolks are still runny, 3 to 4 minutes. There should be enough fat left from the chorizo to keep the eggs from sticking. Carefully transfer the eggs to another large platter and set aside.
Cut the cemita rolls in half crosswise, then slather the chipotle mayo on each of the halves. Equally distribute the chorizo sausage among the two bottom halves of the bread. Layer the cheese, lettuce, tomato, and avocado on top of the chorizo. Place an egg on each bottom half, then top the sandwich with the remaining top halves. Serve immediately.