Chile-Dipped Pambazos with Chorizo and Potato

What you need

• 6 dried guajillo chiles, stemmed and seeded
• 1 white onion, medium; half goes in the sauce, half is diced for the filling
• 4 garlic cloves, 2 for the sauce, 2 minced for the filling
• 2 floury potatoes, about 400 g, peeled and quartered
• 250 g (9 oz) Mexican chorizo, fresh, casings removed
• 6 tbsp vegetable oil, 2 for the filling, 4 for frying the rolls
• 4 bolillo rolls, or other soft white rolls, a day old
• 100 g (2 cups) iceberg lettuce, finely shredded
• 150 g (5 oz) queso fresco, crumbled
• 120 ml (1/2 cup) Mexican crema, or thinned sour cream
• salt, to taste

Method

Restated from the original video

1. 1

   Put the potatoes in a pot of salted water, bring to a boil and cook until a knife slides in easily, 15-20 min. Drain.

2. 2

   While they cook, put the chiles in a small saucepan with half the onion and 2 of the garlic. Cover with water, bring to a boil, then simmer until the chiles are soft, about 10 min.

3. 3

   Lift the chiles, onion and garlic into a blender with 250 ml (1 cup) of the cooking water and 1/2 tsp salt. Blend until completely smooth, then pass through a sieve into a wide shallow dish.

4. 4

   Heat 2 tbsp of the oil in a large frying pan over medium heat. Add the remaining diced onion and the minced garlic and cook until soft, about 4 min.

5. 5

   Crumble in the chorizo. Cook, breaking it up, until the fat has run out and no pink remains, 6-8 min.

6. 6

   Add the potatoes and crush them roughly into the chorizo with a spoon. Season with salt and keep warm.

7. 7

   Slice each roll lengthwise, leaving one long edge attached like a hinge.

8. 8

   Heat the remaining 4 tbsp oil in a clean large pan over medium heat. Dunk each roll in the chile sauce, turning it to coat the outside completely.

9. 9

   Fry the coated rolls, 2 at a time, until the crust is dry and slightly crisp, 1-2 min per side. The color deepens to brick red.

10. 10

    Open each roll and fill with the chorizo and potato. Top with lettuce, queso fresco and a drizzle of crema.

11. 11

    Serve at once while the rolls are still warm.

Imported from pinaenlacocina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.