Ingredients
For the salsa:
5 to 6 large guajillo peppers seeds removed
¼ large onion
1 large garlic clove peeled
½ teaspoon salt
½ teaspoon black pepper
For the Pambazo
3 potatoes or 2 large russet potatoes peeled and cut into small cubes
9 ounces (250 g) beef or soy chorizo
4 telera breads cut in half. see notes for substitutions
2 tablespoons vegetable oil
Toppings
2 cups shredded lettuce like romaine or iceberg
1 cup crumbled cotija or queso fresco
½ cup Mexican crema
Mexican pickled onions
salsa chile de arbol Optional
or salsa verde Optional
Directions
1
Cook the Pambazo salsa
2
In a small to medium pot, add the ¼ of a large onion, 1 garlic clove and a ½ teaspoon of salt & pepper. Add enough water to cover the onions.
3
Bring to a boil then lower heat to medium. Cook for 5 minutes.
4
Add the guajillo chiles making sure they're completely under the water. Turn off heat and let them sit for 10 minutes or until the chiles are soft and pliable.
5
In a blender or food processor, add the chile guajillos, onion, garlic plus 1 ½ cup of the chili water. Blend until smooth and transfer to a bowl.
6
Make the Chorizo mixture
7
While the chiles are getting hydrated, cook the cubed potatoes in a small pot with enough water to cover the potatoes. Cook for 15 minutes on medium-high heat or until soft. Drain and set aside.
8
In a large skillet, add the chorizo and cook over medium high heat for 10 minutes.
9
Add the potatoes to the cooked chorizo and mix well or smash them a little bit in the chorizo a little bit to form a more solid consistency. This will help the chorizo/potato mixture stay inside the sandwich better.
10
Make the Pambazo
11
On a large skillet or comal, add the 2 tablespoons of oil. Heat over medium heat.
12
Brush the telera with the salsa or dip it into the salsa to cover the outside of the bread.
13
Fry the bread on the skillet or comal until lightly crispy on the outside. Repeat the process for all of the bread.
14
Open the telera bread and fill with the chorizo and potato mixture, lettuce, crema, crumbled queso, pickled onion and salsa if using any.
15
Enjoy!
16
Pickled onions
17
The chorizo and potato mixture.
Description
Check the source for this one, lots of good info and pictures