← Nouns Cooking · Mexican

Ingredients

• 6 Dried guajillo chillies, stemmed and seeded
• 2 cloves Garlic
• ¼ Onion
• ½ tsp Salt
• 350 g Potato, peeled and cut into 1 cm dice
• 250 g Mexican (raw) chorizo, skin removed
• 1 tbsp Vegetable oil
• 4 pambazo rolls or soft white bolillos
• 2 tbsp oil, for the griddle
• ¼ iceberg lettuce, shredded
• 120 ml Mexican crema or sour cream
• 100 g Queso fresco, crumbled

Method

1. Toast the guajillos in a dry pan for 20–30 seconds per side, then soak in hot water for 15 min. Blend with the garlic, onion, salt and 250 ml of the soaking water until smooth, then strain into a wide dish.
2. Boil the potatoes in salted water for 6–8 min, until just tender, and drain.
3. Fry the chorizo in the oil over medium heat for 5 min, breaking it up, until cooked through. Add the potatoes and cook for 5 min more, until they soak up the red fat.
4. Split the rolls almost all the way through. Dip the outsides of each roll quickly in the guajillo sauce so they are coated but not soggy.
5. Heat the oil on a griddle over medium heat and cook the dipped rolls for 2 min per side, until the sauce sets and turns glossy.
6. Fill with potato and chorizo, then lettuce, crema and queso fresco. Serve straight away.

Tips

• Day-old rolls are firmer and hold up better to the sauce dip.
• For a vegetarian pambazo, use extra potato with a pinch of smoked paprika instead of the chorizo.

Sources

Written in our own words after cross-checking these recipes:

¡Hola! Jalapeño Maricruz Avalos Rick Bayless