Torta Chilaquil

Ingredients

• 6 corn tortillas
• 4 dried guajillo chiles, stems removed
• 2 cups water
• 1 garlic clove
• ½ cup onion, chopped and divided, plus more sliced in rounds for garnish
• ½ teaspoon salt
• 1-2 tablespoons canola oil
• 8 ounces Cacique Longaniza, cooked and crumbled
• 4 medium bolillos
• 1 cup warm refried pinto beans
• ½ cup Cacique Crema Mexicana
• ¼ cup Cacique Queso Fresco, crumbled
• ¼ cup Cacique Cotija, crumbled

Instructions

1. Slice tortillas in eighths and lay out on a paper towel to dehydrate. In a medium saucepan, combine water and dried chiles. Heat over low-medium heat for 10 minutes; do not boil. Remove from heat, cover and let rest for 1 hour.
2. Place soaked chiles with water they soaked in, in a blender container. Add garlic, ¼ cup onion and salt. Blend until smooth. Set aside.
3. Heat oil over medium heat on a large 2 ½ - inch deep skillet. Add tortilla pieces a few at a time. Add remaining chopped onion, stir and lightly fry tortilla pieces until crispy and golden brown. Pour in red salsa, stirring frequently until tortillas have soaked in salsa but are not soggy. Fold in cooked longaniza. Set aside and cover.
4. Combine crumbled queso fresco and crumbled cotija in a small bowl. Stir to combine. Slice bolillos in half, remove any extra dough. Spread 2 tablespoons of refried beans on bottom half of each bolillo. Top with ¼ chilaquiles with longaniza, 2 tablespoons Cacique Crema Mexicana, 2 tablespoons of Cacique Ranchero Queso Fresco and Cotija mixture and garnish with onion rounds. Cover with top half of bolillo and serve.
5. Cooks Note: Save time by using canned red enchilada sauce and tortilla chips.