Pambazos

Ingredients

• 6 teleras or bolillo bread (halved, read notes)
• 1 cup queso fresco (crumbled )
• 1/2 cup red onions (sliced)
• 1 1/2 cup lettuce (shredded)
• 1/2 cup Mexican crema ( or sour cream)
• oil for frying
• your favorite Mexican salsa (read notes)
• 6 guajillo peppers (steams, seeds and veins removed)
• 1 garlic clove (peeled)
• 1 tsp oregano
• 1/2 tsp salt
• 2 Mexican chorizo sausages (casing removed)
• 2 1/2 cups potatoes (peeled and diced)
• 2 Tbsp oil

Instructions

1. 1

   --- Make the guajillo sauce ---

2. 2

   Place guajillo peppers in a bowl and cover with hot water. Soak for 10 minutes.

3. 3

   Drain and place chili peppers in a blender with garlic, oregano, and salt. Add 1 cup of water and blend for 2 minutes or until smooth.

4. 4

   Using a fine sieve, strain the sauce on a bowl and set aside.

5. 5

   --- Make the filling ---

6. 6

   Boil potatoes in salted water until tender (about 10 minutes). Drain and set aside.

7. 7

   Heat the oil over medium-low heat in a non-stick pan. Add chorizo and fry for about 5 minutes or until lightly crispy.

8. 8

   Add potatoes and mix well, adjust salt to taste and set aside.

9. 9

   --- Fry the bread ---

10. 10

    In a non-sticking pan or comal, heat 3-4 tablespoons of oil over medium heat.

11. 11

    Dip the bread into the guajillo sauce, making sure it coats well the crust sides.

12. 12

    Place the bread on the pan and fry for about one minute per side or until slightly crispy.

13. 13

    Open the bread and slightly brush the crumb (don’t add too much sauce or it will become soggy).

14. 14

    Flip the bread and allow to fry the crumb side until browned and slightly crispy. Add more oil if necessary.

15. 15

    --- Assemble ---

16. 16

    Place bread in a serving plate. Add first the potato filling in the bottom piece.

17. 17

    Add some lettuce and onions, then top with lots of queso fresco and cream.

18. 18

    Close the pambazo with the top piece of bread and serve with your favorite Mexican salsa.