30 minutes
A mouthwatering sub sandwich filled with spicy chorizo, creamy black beans, and topped with cheese, avocado, and tomatillo salsa.
Fresh Mexican Chorizo Sausage, Casing removed
0 oz
tablespoons
tablespoons
Black Beans, With liquid
0 cans
Telera Roll, Sliced open
each
Mexican Queso Fresco, Sliced
0 oz
Ripe Avocado, Sliced
each
Roasted Tomatillo Salsa
cups
to taste
1. Cook Chorizo
Remove the casing from the fresh Mexican chorizo sausage and cook it in a 12-inch skillet over medium heat for 8 to 9 minutes, stirring occasionally, until it’s fully cooked and begins to brown.
2. Add Beans and Mash
Add vegetable or olive oil to the skillet with the cooked chorizo, followed by the black beans with their liquid. Mash the beans into the chorizo using a bean masher or the back of a spoon, allowing the natural starches to thicken the mixture, and let it simmer on low heat for about 10 minutes. Season with salt to taste.
3. Toast the Rolls
Brush the inside of the sliced telera or bolillo rolls with olive oil and toast them on a griddle or skillet over medium heat for about 2 minutes, until golden and crisp.
4. Assemble and Serve
Spoon the warm chorizo-bean mixture onto the bottom half of each toasted roll, layer with slices of queso fresco and avocado, and drizzle with roasted tomatillo salsa. Close the sandwiches with the top half of the rolls and serve immediately.
Opt for high-quality, fresh Mexican chorizo, which typically requires cooking, and has a robust, savory flavor. If you can only find Spanish chorizo, which is cured, use it sparingly since it's more intense and doesn't require cooking.
Opt for a crusty baguette or a ciabatta loaf. A good balance of crusty exterior and a tender interior will hold up well to the hearty filling without becoming soggy.
Before adding canned black beans, consider enhancing their flavor by sautéing them briefly in the rendered chorizo fat. This step will infuse the beans with aromatic depth.
Include finely chopped onions, garlic, or even shallots and sauté them first before adding chorizo. This extra step amplifies the dish's aromatic foundation.
Ensure the chorizo is cooked thoroughly until it’s crumbly and has developed a rich, deep color. This releases the flavorful oils that permeate the beans and bread.
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