Guacamayas are tasty tortas originally from Leon, Guanajuato. Usually sold by street vendors, they vary in ingredients to your liking. Pork cracklings, a spicy sauce and a squirt of lime juice are a must to make this torta experience as close to authentic as possible.
The potent chile sauce drizzled on guacamayas is dried chile de arbol sauce. Call me a wimp but having my taste buds burned off by a red sauce is not my idea of an enjoyable meal. I still prepare my sauce with a bit of spice but I tame it down a bit with crema. I like to use Cacique’s Ranchero Crema con Sal because it adds so much flavor. I not only use this salsa on my tortas but I can drizzle it on my sunny side up eggs, carne asada tacos and quesadillas.
Since the warm days of the year are coming to an end, or so they say, we were in picnic mode and decided to spend the day near the beach. With our guacamayas packed, we made our way to the beautiful sites of Palos Verdes bluff trail. Because the pork cracklings can get a bit soggy once the torta is assembled, I packed those separately and added them and the spicy sauce right before we enjoyed our meal. A guacamaya just isn’t a guacamaya without that signature crunch of the pork crackling. To make the torta just a little more robust, I added thick slices of Cacique Panela cheese and a smear of mashed avocado.
The sights were beautiful and the company was even more enjoyable. A good torta is always the perfect picnic meal because it’s layered with various ingredients, travels well and no flatware is needed. Just your hands and a napkin if you’re a messy eater.
- 2 dried arbol chiles, stems removed
- 1 garlic clove
- 1 tablespoon grapeseed oil.
- 1/2 cup white onion, chopped
- 2 Roma tomatoes, chopped
- 1/4 teaspoon black pepper
- 1/3 cup Cacique Ranchero Crema Con Sal
- 6 small bolillos
- 2 avocados
- 3 cups pork cracklings broken in 2-inch pieces
- 5 ounces Cacique Panela Cheese, sliced
- 1 lemon
- Soak dried chile in 1 cup hot water for 10 minutes. Transfer chiles to a blender container with 1/4 cup of water they were soaked in. Add garlic clove and blend for 10 seconds.
- Heat grapeseed oil in a saute pan over medium heat. Add onion and saute for 2 minutes. Add tomato and cook for 2 minutes more. Lower heat and stir in arbol chile mixture and pepper. Cook for 10 minutes. Remove from heat and let cool to room temperature. Stir in crema and set aside.
- Slice each bolillo and spread avocado on bottom half. Layer with panela slices and pieces of pork cracklings. Top with chile de arbol sauce and top half of bolillo. Drizzle with a squeeze of lemon juice and serve.