Delicious and typical Mexican pambazos. You can buy the bread already made or make it from scratch, either way I guarantee success.
They are super filling and tasty, perfect for when you're in a hurry.
Add the chiles to a small saucepan. Add enough water to cover them. Bring to a boil; cook over medium heat for 10 minutes or until tender. Drain the chiles; transfer them to the blender. Add the onion, garlic, water; put the lid on. Blend until smooth. Strain through a metal sieve. Discard the solids; set the sauce aside.
Cook the chorizo and potatoes, stirring occasionally, in a large skillet over medium heat for 12 minutes or until the chorizo is well cooked and the potatoes are tender; drain them. Place this in equal amounts in the bottom half of the rolls; top the pambazos with the top half of the bread. Set them aside.
Incorporate the sandwiches; cook them for 3 minutes or until the sauce is absorbed and both sides of the sandwiches are lightly toasted, brushing them occasionally with the remaining sauce. Top the sandwich with lettuce and sour cream and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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