Place the guajillo peppers in a bowl and cover with hot water. Soak for 20 minutes.
Drain. Remove the stems (but leave the seeds), and place in a blender. Add the onions, garlic, cumin, salt, and 1 ½ cups water. Blend for 2 to 5 minutes to a smooth consistency.
Strain the sauce into a bowl.
In a medium saucepan, heat the coconut oil. Spoon the strained guajillo sauce carefully into the pan and bring to a boil. (It will splatter.)
Soak soy chorizo in 2 cups of water for 15 minutes. Drain and set aside.
Heat coconut oil in a medium-size skillet over medium-low heat. Add potatoes and fry for 5 minutes, until browned and lightly crispy.
Add soy chorizo and mix well. Continue to cook over medium-low heat for 3 to 5 minutes. Add salt to taste, if needed.
Remove from heat and set aside.
Soak the soy chorizo in 2 cups of warm water for 15 minutes. Drain all of the water and set aside.
Heat the coconut oil in a medium-size skillet over medium-low heat. Add potatoes and fry for 5 minutes or until lightly browned and slightly crispy.
Add the soy chorizo and mix well. Continue to cook over medium-low heat for 3 to 5 minutes.
Add salt to taste, if needed.
In a skillet or comal (Mexican griddle), heat 2 to 3 tablespoons coconut oil or other neutral oil over medium heat.
Dip the bread in the guajillo sauce, coating the backs and fronts of each piece.
Place the bottom and top pieces on the hot skillet or griddle. Fry for about 1 minute on each side until crispy.
Arrange the bottom and top of the fried breads on each of the 6 serving plates.
First spoon the filling onto the bottom piece, then add the vegan cheese, lettuce, avocado, and vegan sour cream. Top with the other piece of bread to make a sandwich. Serve immediately with plenty of napkins.
You can find Mexican breads in Mexican grocery stores and some international markets. If you can’t find a bolillo or telera, use a sub bun, ciabatta, or torpedo bun.
To make a lower fat version: use 2 teaspoons of coconut or other oil for the sauce. Use 2 teaspoons of oil for the filling. You can eliminate
frying the bolillo by toasting the bread in a toaster or conventional oven. Try 375⁰F for 5 to 7 minutes until toasted. If you wish, brush the tops with melted vegan butter.
There are two types of coconut oil. One is unrefined, and is pressed from coconuts, undergoing minimal processing. This type of oil has antioxidants and polyphenols which have many health benefits. It also has a moderately-high smoke point, which means you can use higher heat to cook before it starts smoking. Some people object to it because it smells and tastes like coconut.
The other type is refined coconut oil. It has no odor and no taste. It is also pressed, but it undergoes further processing that includes bleaching and deodorizing. It has a higher smoke point than unrefined coconut oil. It has some but not all of the nutrients of unrefined coconut oil.
You can purchase soy chorizo in the cooler or freezer section at many grocery stores. If you use this type of chorizo, you do not need to soak it. You can also buy shelf stable packages of dry soy chorizo in many stores, including international markets and online. Yayitabrand dehydrated soy chorizo was used to test this recipe.
The Guajillo Sauce is a very versatile spicy red sauce that can be used for enchiladas and other Mexican dishes.