Barry saying a plus up should be obvious....Really Barry? All the condiments sauces spices and potions in your pantry of wonders and the plus up is OBVIOUS?? Usually no,but I guessed cilantro.Dang tasty looking sandwich.
Rick wrote this recipe up for NYT cooking. He suggested hogie rolls, or something that is soft in the center, but with a thin crust. He also admits this is a messy sandwich. I know it's not traditional, but wonder if you took some of the mixture for the saucey component, then turned the rest of it into a spread. Maybe easier to eat. Someone also suggested using leftover chorizo sauce in chilaquiles. Not a sandwich, but a tasty dish and a great idea
Thanks for understanding the gene thing regarding cilantro tasting like soap. So many folks don't know or refuse to believe it. My daughter has this gene and has always stated it's like someone poured dishwashing soap over the dish; that cannot be good. She loves avocados so she gets to keep her California girl card. I don't like avocados and my California girl card is always in danger of being snatched away. hahahaha Thanks for sharing, Barry!
I was shocked you were even going to do a plus up. But you were right, good choice. If I just bite cilantro I can see why people think "soap". Added to a salsa or in with other things it's completely different. I make a chutney that is cilantro leaves, chili, scallion and lime juice. No soap taste at all.
@@SandwichesofHistory My apologies, I recently subscribed and didn't catch that one yet. My spouse and I are having a lot of fun watching your videos together on our lunch break. You have given us plenty of inspiration already for sandwiches to try, so truly thank you!
What would be a good substitute if Mexican chorizo is not available? Same with the bread? I can get the chilis, oregano, avocado and maybe the cheese where I live but there's no way to find Mexican meat products or freshly baked Mexican bread anywhere.
I would say at that point make your own chorizo by making a seasoning blend and mixing with ground sausage. As for the bread, a french roll with a good crust would work.
A lot of like or dislike of cilantro is based on experience and familiarity. Lots of people with the gene who grew up eating cilantro like it anyway. I have the gene and didn't grow up with it, but I've had it enough as an adult that I will still eat it in small quantities (less than what Barry used, though). If it's in a salsa or guacamole, it doesn't automatically ruin it for me anymore. Otherwise, I just sub in parsley, which is different, but good.
Can you say the specific brand of Mexican chorizo you used? I like chorizo with eggs, but most of what I've had is too intense all by itself as a main meat. I'm guessing I would have plussed up thi sandwich with a layer of plain omelet.
I'm with you about a chorizo-only sandwich being too intense. That was my thought the whole time. Perhaps Barry sources a milder version. I'd still like to try this one tho
I’m going to ask this of the general audience because I’m curious: “Chancla” means slipper in Spanish and “Ciabatta” means slipper in Italian, both are names for bread. Are they the same type of bread in both cultures, or just similarly named?
I think I’ve answered my own question, and the answer is “no” not the same type of bread. Per NYT Cooking: “Sold in the markets and street stalls of Puebla, chanclas poblanas are made with a slightly flattened, flour-dusted, oval-shaped bun called pan para chanclas which gets its rise and flavor from pulque, a fermented alcoholic drink made from the maguey plant. (Chancla, which means flip-flop or sandal, refers to the shape.) Then, they’re opened and stuffed with chorizo and bathed in a rich tomato-guajillo salsa. They’re messy, but they can be eaten with your hands or a fork and a knife.” Interesting that pulque is used in baking. I’m intrigued…
