Make Claudette Zepeda's Torta de Chilaquiles

Directions

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1. First, make the sauce. Set a large comal over medium heat. When the skillet is hot, begin toasting the chiles de árbol, guajillo chiles, and chipotle in the dry pan, moving them continuously and flipping to evenly toast, until they are darkened and fragrant. Add the toasted chiles to a medium bowl and set aside.

2. Add the onions to the comal, cut-side down, followed by the garlic cloves and halved tomatoes. Cook, turning to char on all sides, until softened and blackened in spots, 8 to 12 minutes. Remove the charred vegetables from the comal and transfer them to the bowl with the chiles.

3. Combine the toasted chiles and charred vegetables in a blender, followed by the cilantro stems, oregano, and 1 cup of water. Blend on high until smooth, about 20 seconds. Pour the salsa through a fine-mesh strainer into a bowl and discard any solids. Season with salt to taste and set aside. If using later, cover and refrigerate.

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1. Bring the chilaquiles sauce back up to a simmer, if needed.

2. Add a portion of tortilla chips (about 3 cups) to a large bowl. Pour 1½ cups of the chilaquiles sauce over them. Toss the chips with the sauce to coat them evenly.

3. Slice a torta roll in half lengthwise. Pinch out some of the bread from the inside of the larger, domed half to make a cavity. Fill the cavity with chilaquiles. Drizzle the chilaquiles with crema, cilantro leaves, and a few slices of red onion. (Adding a few slices of avocado, crumbled Cotija, and a fried egg is also encouraged.) Close the sandwich and serve immediately.

4. Repeat with the rest of the chips, bread rolls, and toppings. Serve each one as soon as you make it to preserve that incredible crunchy-saucy factor.