Pambazo Mexicano: Chorizo-Potato Sandwich
WHAT YOU NEED
- ¼ cup crumbled Cacique® Queso Fresco
- 2 tablespoons Cacique® Crema Mexicana
- 2 Cacique® chorizos (Beef, Pork or Soy)
- 2 ½ cups potatoes, diced
- 3 Guajillo peppers seeds, and veins removed
- 2 tablespoons vegetable oil
- 1 garlic clove
- 8 black peppercorns
- 1/2 teaspoon Mexican oregano
- 6 Teleras or Kaiser rolls sliced lengthwise
- 1 ½ cup of shredded iceberg lettuce
- Salt to taste
HOW TO MAKE IT
- Place the diced potatoes in a saucepan with hot water and cook over medium-high heat. Cook for about 10-12 minutes.
- While the potatoes are cooking, place the guajillo peppers in a bowl with hot water to soften.
- Cook the chorizo in a skillet over medium-high heat. It will be ready in about 6-8 minutes.
- Once potatoes are done, remove and drain and stir into the skillet with the chorizo. Cook for an additional 3 minutes allowing the flavors of the chorizo to blend onto the potatoes.
- Place Guajillo peppers, 1 cup of soaking water, garlic clove, oregano, and peppercorns into a blender. Process until you have a smooth sauce. Strain and place in a bowl.
- Heat a griddle and add a 1/2 tablespoon of oil. Place the sliced rolls upside down and brush their tops all over with the Guajillo salsa. Flip the rolls so the tops get a little warm and crispy. This step will be about a minute per side. Repeat the process with the rest of the rolls, adding oil to the skillet as needed.
- To assemble the Pambazo, place some of the chorizo and potato mixture on each toasted roll, then top with the shredded lettuce, crema, and cheese. Enjoy.