Avocado Chilaquiles Torta

Easy Recipes

Recipe by Pati Jinich


  • Guajillo Sauce:
  • 6 ea. guajillo chiles, stemmed and seeded
  • 2 lbs. tomatillos, husked and rinsed
  • 3 ea. garlic cloves, peeled
  • 1 t. kosher or sea salt, or to taste
  • 2 T. canola or safflower oil
  • 1 t. finely chopped white onion
  • Avocado Crema:
  • 2 ea. ripe Avocados From Mexico, halved, pitted and meat scooped out
  • 1/2 c. Mexican crema
  • 1 ea. garlic clove
  • 1/4 c. freshly squeezed lime juice
  • 1/2 t. kosher or sea salt, or to taste
  • Filling:
  • 1-1/2 c. panko bread crumbs
  • 1 T. kosher or sea salt
  • 1 t. freshly ground black pepper
  • 2 t. dried oregano
  • 1/2 t. ground cumin
  • 4 ea. large eggs, beaten with a splash of cold water for egg wash
  • 3 ea. ripe Avocados From Mexico, halved, pitted, meat-scooped out and cut into approx. 1" dice
  • Canola or safflower oil, for frying
  • To assemble:
  • 1/2 c. thinly sliced scallions, white and light green parts only
  • 1/4 c. chopped fresh cilantro
  • 1 T. olive oil
  • 1 T. freshly squeezed lime juice
  • 1/8 t. kosher or sea salt
  • 1 c. refried beans, either homemade or canned
  • 6 ea. telera rolls or 3" to 4" long pieces for French baguette
  • 1 c. shredded Oaxaca cheese
Text Me Ingredients


  1. Prepare guajillo sauce. Heat a casserole or soup pot over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 8 to 10 minutes. Remove from the heat.
  2. Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.
  3. Add the oil and heat over medium heat. Once hot, add the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened. Remove from heat and set aside.
  4. Prepare avocado crema. Combine the avocado, crema, garlic, lime juice and salt in a blender or food processor and puree until smooth. Transfer to a small bowl and set aside (refrigerate if not using right away).
  5. Prepare filling. On a plate, mix the bread crumbs with salt, pepper, oregano, and cumin. One or two at a time, submerge the avocado pieces in the egg wash, then roll in the bread crumb mixture to coat. Repeat with the remaining avocado pieces, setting the breaded avocado aside on a clean plate or board as you go.
  6. Fill a heavy bottomed skillet with enough oil to come about 1/4” up the sides of the pan and heat over medium-high heat until the oil starts to ripple and small bubbles begin to appear. Working in batches, to avoid crowding the pan, fry the breaded avocado pieces until golden brown on each side, about 30 seconds to 1 minute per side. As you go, transfer the fried avocado pieces to a paper towel lined baking sheet or plate.
  7. Assemble the sandwiches. Toss the fried avocado in the guajillo sauce.
  8. Place the scallions and cilantro in a small bowl. Dress with the olive oil, lime juice, and salt, and toss to combine.
  9. Slice the bread in half lengthwise. Toast under the broiler, on the grill, or on a hot comal until warmed and slightly browned. Remove from heat.
  10. Spread some refried beans on the bottom half of each roll and place some of the fried avocado dressed in the guajillo sauce on top. Top with some shredded Oaxaca cheese and some of the scallion and cilantro mixture. Spread some avocado crema on the top half of each roll and place on top to complete the sandwich. Serve immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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