Direction

For the Ancho Oil:

1. Combine the Ancho Flavor Concentrate and oil in a small saucepan.
2. Over low heat, whisk until oil is bright red and well combined.
3. Pour into a third pan and set aside to cool.

For the Tortas (per serving):

1. On a flattop or sauté pan, place 4 oz of chorizo and cook until a crust begins to develop on the meat. Flip and add 2 fl oz of Al Pastor Sauce and fold together until fully incorporated. Set aside.
2. While the chorizo is cooking, split a roll in half and dip each outer half into the Ancho Oil. Once the bread has absorbed some oil, place bread oil sides down onto a flattop and cook until the bread is dark and toasted.
3. Place 2 oz of Chihuahua cheese on a flattop in a mound similar to the bread and let the cheese begin to crust.
4. Place the top half of the bread onto Chihuahua cheese. Then, with a spatula, remove the bread halves to a plate ready to build.
5. From the bread bottom, layer cooked chorizo mixture, 2 oz shredded lettuce, 1 fl oz crema, ½ oz queso fresco, and top with cilantro. Top with cheese-crusted bread.