Mexican Pambazos: Potato and Chorizo ​​Sandwiches

Ingredients:

• 2.5 cups diced potatoes
• 3 guajillo peppers (dried chili peppers), seeds and membranes removed
• 2 raw chorizo ​​sausages 100 grams each
• 2 tablespoons of vegetable oil
• 1 clove of garlic
• 8 black peppercorns
• 0.5 tsp oregano
• 6 buns pambaso, Telera or Kaiser, cut in half on the side
• 1.5 cups shredded iceberg lettuce
• 1/4 cup crumbled cheese
• 2 tbsp sour cream

Preparation:

1. Place the potatoes in a saucepan with hot water and cook over medium heat for 10 to 12 minutes.
2. While the potatoes are cooking, place the guajillo peppers in a bowl of hot water to soften them.
3. Meanwhile, fry the chorizo ​​sausages, casing removed, in a skillet over medium heat until crisp, about 8 minutes.
4. By this time, the potatoes should be cooked through. Remove them from the heat and drain. Then add them to the pan with the chorizo ​​and continue to fry for three minutes. This will allow the flavors to meld and the potatoes to become tender.
5. Place the guajillo peppers in a blender, add 1 cup of the soaking liquid, garlic, and peppercorns. Blend until smooth. Strain the sauce into a bowl.
6. Heat a frying pan and add 0.5 tablespoons of vegetable oil. Place the buns cut-side down in the pan and coat the tops completely with guajillo sauce. Flip the buns over and toast the other side, cooking for about 1 minute on each side. Toast the remaining buns in the same manner, adding more oil if necessary.
7. To assemble the pambazos, place a small amount of chorizo ​​and potato on each toasted bun, top with lettuce, sour cream, and cheese. Serve with spicy salsa or pickled jalapeños.
   
   

   Note

   
   If you can't find telera, you can easily substitute Kaiser rolls or any other bun with a firm crust that won't crumble. Although traditionally, these sandwiches are made with special buns, also called pambaso, but they are difficult to find outside of Mexico.
   
   For this work you will need a sieve and a culinary brush.