Pambazos

Ingredients

Bread rolls

4 large, bolillo or telera rolls

Potatoes

2 medium, diced

Chorizo

8 oz, crumbled

Onion

1 small, diced

Garlic

2 cloves, minced

Vegetable oil

2 tablespoons

Salt

to taste

Pepper

to taste

Guajillo peppers

4-5 dried

Tomato

1 medium, diced

Lettuce

1 cup, shredded

Queso fresco

1/2 cup, crumbled

Sour cream

1/2 cup, for topping

Instructions

1. In a pot, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10-15 minutes. Drain and set aside.
2. In a skillet over medium heat, cook the crumbled chorizo, stirring frequently, until browned and fully cooked, about 5-7 minutes. Remove the chorizo from the skillet, leaving the drippings in the pan.
3. Add the vegetable oil to the same skillet, then sauté the diced onion and minced garlic until softened, about 3-4 minutes.
4. Return the cooked potatoes and chorizo to the skillet. Season with salt and pepper, mix well, and cook for an additional 5 minutes to meld the flavors. Remove from heat and set aside.
5. In a separate pot, bring about 2 cups of water to a boil. Remove from heat and add the dried guajillo peppers. Let them soak for 10 minutes until softened.
6. Remove the guajillo peppers from the water and discard the stems and seeds. Place the softened peppers in a blender along with the diced tomato. Blend until smooth to create a sauce.
7. In a saucepan, heat the guajillo pepper and tomato mixture over medium heat. Cook for 10 minutes, stirring occasionally, until slightly thickened. Season with salt to taste. Set aside.
8. Preheat a griddle or skillet over medium heat. Slice the bread rolls in half and lightly toast them on the griddle until golden brown.
9. Dip each toasted bread roll into the guajillo pepper sauce, ensuring both sides are well-coated.
10. Fill each bread roll generously with the potato and chorizo mixture, then top with shredded lettuce, a dollop of sour cream, and crumbled queso fresco.
11. Serve the Pambazos warm and savor the explosion of flavors!