Name: Chorizo and Potato Pambazo
Prep time: 60 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 guajillo chiles, without tail or seeds, hydrated in hot water, for the sauce; 2 ancho chiles, without tail or seeds, hydrated in hot water, for the sauce; 1/4 onions, for the sauce; 2 cloves garlic, for the sauce; 1 tablespoon lard, for the sauce; 1 tablespoon lard, for the filling; 1/2 cups onion, finely chopped, for the filling; 1 1/2 cups chorizo, in small pieces, for the filling; 3 potatoes, cooked and in quarters, for the filling; salt, for seasoning; pepper, for seasoning; 4 telera rolls; 2 tablespoons vegetable oil; 1 1/2 cups Romaine lettuce, in strips, for serving; 1/2 cups sour cream, for serving; 1/4 cups queso fresco, grated, for serving; green salsa, for serving

Preparation

35 mins

25 mins

Low

For the sauce: Blend the guajillo chili with the ancho chili, onion, garlic, and 1 cup of the water used to hydrate the chiles. Blend until you obtain a semi-thick mixture. Melt the lard in a hot saucepan, then pour in the blended mixture, season with salt, and cook for 8 minutes over medium heat, stirring constantly, until the sauce loses some water and becomes thicker. Remove from heat and let cool.