Pambazos
Guajillo-dipped rolls fried until crisp, stuffed with potato and chorizo.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Colander
- Dish
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 4 dried guajillo chiles, stemmed and seeded
- 1 cup water, for soaking chiles
- 2 cloves garlic
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 4 bolillo rolls or similar crusty rolls, halved
- 1/4 cup vegetable oil, for frying
- 2 russet potatoes, peeled and diced
- 8 ounces fresh Mexican chorizo, casings removed
- 1/2 white onion, finely chopped
- 2 cups shredded iceberg lettuce
- 1/2 cup crema
- 1/2 cup queso fresco, crumbled
- 0 pickled jalapeños, for serving (optional)
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