Shredded Chicken Sandwich "Pan con Pollo"

Step 1

Heat the olive oil over medium-high heat in a large saucepan. When hot, add the chile arbol, chile guajillo, Chile Pasilla, and chile ancho and saute, frequently stirring for 1 to 2 minutes or until the oil begins to turn a bit orange from the chiles; remove them from the pot with a slotted spoon and set aside.

Step 2

Add the garlic, fresh tomatoes, poblanos pepper, and onion, and cook over medium-low heat until the vegetables soften, occasionally stirring about 5 minutes. Return the chiles into the saucepan and add the crushed canned tomato, water; season with chicken bouillon, sazon goya culantro y achiote, sugar, black pepper, and red pepper flakes to taste. Bring to a boil and immediately reduce heat to low (stirring and constantly scraping the bottom of the pan).

Step 3

Using an immersion blender or a standard blender, process the mixture in batches until smooth enough for your taste. If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.

Step 4

Add the disassembled bone-in rotisserie chicken and bay leaves to the saucepan to help the sauce develop more flavor, and bring the sauce to a simmer and cook, occasionally stirring, until it has deepened in color and reduced slightly, about 30 minutes (if the sauce begins to scorch, lower the heat). The sauce is done when the sauce is thickened and no longer watery.

Step 5

Season to taste with salt and pepper, if needed. Remove the bay leaves along with the chicken and set aside until cool enough to handle. Shred into bite-size pieces using your hands or two forks, discarding the bones, and return the meat to the pot.

Step 6

On a baking sheet lined with parchment paper, assemble all vegetables. Set aside. Preheat the oven to 400° F

Step 7

Toast your Bolillo Rolls on the middle rack of the oven, either on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping it halfway through.

Step 8

Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread mayonnaise on one side of the bread. The other side spread mustard, top each bread with shredded cabbage or two pieces of lettuces, cucumber slices, a couple of onions, a couple of radish slices.

Step 9

Mound the shredded chicken into each bun, scoop a small spoonful of sauce onto each of the sandwiches, and top with watercress or cilantro. Repeat the process with the remaining Bolillo Rolls. Buen provecho!