In a skillet, sauté the onion, add the longaniza until browned, and then add the potato, season to taste, and set aside.
Boil the guajillo pepper, the other part of the onion, and the garlic, blend and strain, fry with a little oil, and set aside.
Cut the bolillo in half and soak in the sauce, then place on a griddle, being careful not to burn it, fill with the cooked potato and add cream, lettuce, and cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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