Spicy Chorizo Pambazo: a Flavorful Mexican Delicacy

Ingredients

• 6 bolillo rolls (or telera bread)
• 1 tablespoon vegetable oil (15 ml)
• 8 ounces (225 g) Mexican chorizo, casings removed
• 2 medium potatoes, peeled and diced
• 1/2 cup (75 g) diced onion
• Salt and black pepper to taste
• 4 dried guajillo chiles
• 2 cups (480 ml) chicken or vegetable broth
• 1 garlic clove, minced
• 1/2 teaspoon cumin (2 g)
• 1 cup (100 g) shredded iceberg lettuce
• 1/2 cup (75 g) diced tomatoes
• 1/3 cup (50 g) crumbled queso fresco or feta cheese

Instructions

1. 1

   Boil diced potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.

2. 2

   In a frying pan, cook chorizo over medium heat, breaking apart until browned, approximately 5 minutes. Add onions and cook until softened.

3. 3

   Mix in the boiled potatoes with the chorizo and season with salt and pepper. Set aside to cool.

4. 4

   Soak guajillo chiles in hot water until soft, about 10 minutes. Blend with chicken broth, garlic, cumin, and salt until smooth.

5. 5

   Heat oil in a pan. Dip bolillo rolls in guajillo sauce, then fill with chorizo mixture.

6. 6

   Place filled rolls in the hot pan. Toast until golden brown on both sides, about 2-3 minutes per side.

7. 7

   Top with lettuce, tomatoes, and crumbled cheese. Serve warm.