Pambazo

Ingredients

• 8 dried guajillo chilies, stemmed and seeded
• 3 dried chile de árbol
• 2 garlic cloves
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1.5 tsp salt
• 2 cups water
• 450g Mexican chorizo, casing removed
• 2 medium potatoes, diced small and parboiled
• 4 telera or bolillo rolls
• oil, for frying
• 1 cup shredded lettuce or cabbage
• 1/2 white onion, diced
• 1/2 cup Mexican crema
• 1/2 cup crumbled queso fresco

Before you cook

• Parboil the diced potatoes in salted water for 5 minutes until just fork-tender, then drain.
• Dice the onion and shred the lettuce.

Steps

1. Toast the guajillo and chile de árbol in a dry skillet over low heat, turning often, for 3 minutes until fragrant.
2. Simmer the toasted chilies in the 2 cups water for 5 minutes to soften, then remove from heat and let steep for 5 more minutes.
3. Blend the softened chilies with the garlic, cumin, cinnamon, and salt until smooth.
4. Strain the blended sauce through a fine sieve into a bowl.
5. Cook the chorizo in a skillet over medium heat, breaking it up, for 6 minutes until rendered and cooked through.
6. Add the parboiled potatoes to the chorizo and cook, covered, for 6 minutes until the potatoes are fully tender.
7. Split the rolls and dip only the outer crust of each half into the guajillo sauce.
8. Heat a little oil in a skillet or on a griddle and fry the sauce-dipped rolls, cut-side down, for 2 minutes until crisp at the edges.
9. Spread crema on the inside of each roll.
10. Fill the rolls with the chorizo-potato mixture.
11. Top with lettuce, diced onion, and crumbled queso fresco, then serve immediately.