Name: Chorizo and Potato Pambazos
Prep time: 55 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 7 guajillo chiles, without stem or seeds; 1/4 cups onion, chopped; 1 clove garlic; 1/4 cups water; 350 grams chorizo; 3 potatoes, medium; 8 pieces of bread, telera or bolillo; 1/2 cups lettuce, shredded; 1/4 cups sour cream

Preparation

45 mins

10 mins

Low

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.