Pambazos

Instructions

1. Prepare the Guajillo Sauce: Remove the stems and seeds from guajillo chilies. Place them in a pot of boiling water and simmer for about 10 minutes until they soften. Drain and let them cool slightly.
2. Blend the softened chilies with garlic and a pinch of salt in a blender, adding a little water as needed to form a smooth sauce. Pour the mixture into a bowl deep enough to dip the rolls.
3. Cook the Potatoes: In a pot, bring water to a boil. Add diced potatoes and cook until they are tender, about 10 minutes. Drain and set aside.
4. Cook the Chorizo: In a medium skillet over medium heat, cook the chorizo for about 8 minutes until fully cooked and slightly crispy. Add the drained potatoes to the pan and mix them with the chorizo. Season with salt to taste.
5. Preheat a large skillet or griddle over medium heat. While it heats up, dip both sides of each bolillo roll in the guajillo sauce, ensuring they are well coated. Be careful not to saturate them to avoid breaking.
6. Add a little vegetable oil to the skillet. Place the sauced rolls on the skillet and cook for about 2-3 minutes on each side until they become slightly crispy. This process will enhance the flavor and texture of the bread.
7. Assemble the Pambazos: Carefully slice open each roll (without cutting all the way through) and fill them with the chorizo-potato mixture.
8. Top with shredded lettuce, crumbled cheese, and a drizzle of Mexican crema. Serve immediately and enjoy this flavorful dish!