Pambazos CDMX with Papa and Chorizo

2 Instructions

1. 1

   Stick a whole clove into each potato and boil in salted water for 15 minutes until just tender. Drain, peel and set aside.

2. 2

   Meanwhile in another skillet, cook the chorizo over medium-high heat, breaking it up, until it renders its fat.

3. 3

   Mash the cooked potatoes coarsely and stir into the chorizo. Cook together 3 minutes. Adjust salt.

4. 4

   While the potatoes cook, soak the guajillo chiles in hot water for 10 minutes until soft.

5. 5

   Blend the softened guajillos with 1 cup of their soaking water, the garlic clove and 1 tbsp salt until very smooth. Strain.

6. 6

   In a saucepan with 2 tbsp melted manteca, fry the strained guajillo salsa over medium-high heat until it darkens and thickens slightly. Cool until warm.

7. 7

   Slice each pambazo roll horizontally without separating the halves (like a hot-dog bun). Fill the bottom half with a generous spoonful of the potato-chorizo mixture and close.

8. 8

   Using tongs, dunk the entire stuffed pambazo into the warm guajillo salsa, coating it completely so it turns deep red.

9. 9

   Heat 1/2 tbsp manteca on a hot comal or skillet. Place the dunked pambazo on the griddle and cook until the bread turns crisp on the bottom. Flip and crisp the other side.

10. 10

    Open carefully and top with shredded lettuce, a drizzle of crema, crumbled queso and a spoonful of salsa verde cruda. Serve immediately.