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- 1
Toast the chiles
Get a big dry skillet nice and hot over medium-high heat. Toss in the guajillo chiles, arbol chiles, the unpeeled garlic cloves, and half the white onion cut into chunks. Toast everything, turning often, until it smells incredible and the chiles are fragrant. Pull the chiles out after a minute or two so they don't scorch, then the garlic, and finally the onion once it's nicely charred, about 10 minutes total.
- 2
Soak and blend the guajillo salsa
Bring a small pot of water to a boil, drop in the toasted chiles, cover, and let them soak 15 to 20 minutes until soft. Peel the garlic, then add it to a blender with the chiles, charred onion, oregano, cumin, apple cider vinegar, brown sugar, a teaspoon of salt, and about 3/4 cup of the chile-soaking water. Blend until smooth, taste for salt, and pour it into a wide shallow dish. This is your dunking sauce.
- 3
Cook the chorizo and potato filling
Heat 1 tablespoon of the oil in a skillet over medium heat. Add the diced potato with a pinch of salt and cook, stirring now and then, until it starts to brown. Add the chorizo (casing removed) and break it up with a wooden spoon, cooking 2 to 3 minutes. Stir in the remaining half onion, diced, and keep cooking until the potato is fork-tender and everything is cooked through. Cover and keep it warm.
- 4
Dip and griddle the rolls
Split the telera rolls in half. Dip the outside crust side of each roll into the guajillo salsa so it soaks up that deep red color. Heat 2 tablespoons of oil in a large skillet over medium heat and fry the rolls sauce-side down in batches, pressing down for good contact, 3 to 4 minutes until crisp and golden. Add 2 fresh tablespoons of oil between batches.
- 5
Build the pambazos
Pile the warm chorizo-potato filling onto each roll. Top with thinly sliced romaine, a spoonful of salsa verde, crumbled queso fresco, a drizzle of Mexican crema, a shower of grated Cotija, and a few slices of raw white onion. Close them up, cut in half, and eat right away while they're hot and crisp.
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Pambazos (Chorizo & Potato Griddle Sandwiches)
Created by: TacoEveryDay
Ingredients
- 4 dried guajillo chiles
- 4 dried arbol chiles
- 2 garlic cloves
- 1 white onion
- 1/2 tsp dried oregano
- 1 tsp ground cumin
- 2 tsp apple cider vinegar
- 1 tsp brown sugar
- salt
- 1/2 cup vegetable oil
- 1 Yukon gold potato
- 1 lb Mexican chorizo
- 4 telera rolls
- 2 cup romaine lettuce
- 1/2 cup salsa verde
- 1/2 cup queso fresco
- 1/4 cup Mexican crema
- 1/4 cup Cotija cheese
Instructions
- Toast the chilesGet a big dry skillet nice and hot over medium-high heat. Toss in the guajillo chiles, arbol chiles, the unpeeled garlic cloves, and half the white onion cut into chunks. Toast everything, turning often, until it smells incredible and the chiles are fragrant. Pull the chiles out after a minute or two so they don't scorch, then the garlic, and finally the onion once it's nicely charred, about 10 minutes total.
- Soak and blend the guajillo salsaBring a small pot of water to a boil, drop in the toasted chiles, cover, and let them soak 15 to 20 minutes until soft. Peel the garlic, then add it to a blender with the chiles, charred onion, oregano, cumin, apple cider vinegar, brown sugar, a teaspoon of salt, and about 3/4 cup of the chile-soaking water. Blend until smooth, taste for salt, and pour it into a wide shallow dish. This is your dunking sauce.
- Cook the chorizo and potato fillingHeat 1 tablespoon of the oil in a skillet over medium heat. Add the diced potato with a pinch of salt and cook, stirring now and then, until it starts to brown. Add the chorizo (casing removed) and break it up with a wooden spoon, cooking 2 to 3 minutes. Stir in the remaining half onion, diced, and keep cooking until the potato is fork-tender and everything is cooked through. Cover and keep it warm.
- Dip and griddle the rollsSplit the telera rolls in half. Dip the outside crust side of each roll into the guajillo salsa so it soaks up that deep red color. Heat 2 tablespoons of oil in a large skillet over medium heat and fry the rolls sauce-side down in batches, pressing down for good contact, 3 to 4 minutes until crisp and golden. Add 2 fresh tablespoons of oil between batches.
- Build the pambazosPile the warm chorizo-potato filling onto each roll. Top with thinly sliced romaine, a spoonful of salsa verde, crumbled queso fresco, a drizzle of Mexican crema, a shower of grated Cotija, and a few slices of raw white onion. Close them up, cut in half, and eat right away while they're hot and crisp.