Pambazos (Salsa-Dipped Potato and Chorizo Sandwiches)
These salsa-dunked and griddled sandwiches, an iconic Mexico City street food, are named for the pambazos soft, oval rolls they're typically made with.
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Cooking tools:
- Skillet
- Blender
- Saucepan
- Mixing bowl
- Cutting board
- Spatula
- Colander
- Measuring cup
- Chef's knife
- Stove
- Oven mitt
- Kitchen towel
- Slotted spoon
- Wooden spoon
- Grater
- Paper towel
Ingredients
- 15 dried guajillo chiles (available at marxfoods.com)
- 1 clove garlic
- 1⁄2 small white onion, roughly chopped
- 2 1⁄4 lb. Yukon gold potatoes, peeled and cut into 1/2" cubes
- Kosher salt, to taste
- 1⁄2 cup canola oil
- 1 1⁄4 lb. fresh chorizo, casings removed
- 6 soft pambazos, teleras (see Mexico's Daily Breads), or kaiser rolls, split
- 3 shredded iceberg lettuce
- 2 cups grated queso Oaxaca (available at mexgrocer.com) or mozzarella
- 3⁄4 cup crema (available at mexgrocer.com) or sour cream
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