Pambazos (Mexican Salsa-Dunked Sandwiches

• Meat

  • 1 lb Mexican chorizo, raw

• Produce

  • 2 cloves Garlic
  • 12 Guajillo chiles, dried
  • 2 cups Iceberg lettuce
  • 2 lbs Potatoes, mini
  • 1 White onion, large

• Canned Goods

  • 1 cup Refried beans

• Baking & Spices

  • 1 Kosher salt

• Bread & Baked Goods

  • 6 Sturdy rolls

• Dairy

  • 2 oz Queso fresco
  • 1/3 cup Sour cream

Found on hostthetoast.com

Ingredients

• 2 lbs mini potatoes, skins on, boiled until fork tender and quartered
• 1 lb raw Mexican chorizo, removed from casings
• 1 large white onion, diced, divided
• Kosher salt, to taste
• 12 dried guajillo chiles, stemmed and seeded
• 2 cloves garlic, chopped
• 1 cup refried beans, warmed
• 2 cups iceberg lettuce, shredded
• 2 oz queso fresco, crumbled
• 6 sturdy rolls (pan basso, teleres, or Portuguese rolls)
• ⅓ cup sour cream

Directions

• In a large, high-walled skillet over medium heat, toast the chiles until fragrant, about 15 seconds on each side. Add in ½ of the onion and the garlic and cover with water. Bring to a boil and then reduce to a simmer until the chiles are rehydrated.
• Strain out the chiles, onions, and garlic over a bowl, reserving the liquid. In a blender, combine the strained solids, a cup of the reserved liquid, and about ¼ teaspoon Kosher salt. Blend until smooth.
• In a large skillet over medium-high heat, add the chorizo and cook through, breaking apart with a wooden spoon as you cook, about 5 minutes. Add remaining ½ of the onion and cook until softened.
• Add in the boiled potatoes and press them with the back of a wooden spoon to crush slightly. Season to taste with Kosher salt.
• Oil a skillet over medium-high heat. Dip the rolls in the sauce and turn to coat well. Add two at a time to the hot skillet. Fry, pressing down gently, until browned on both sides. Remove from heat, set aside, and continue until all of the rolls have been fried.
• Cut the rolls open. Top with refried beans, the potato and chorizo mixture, lettuce, queso fresco, and sour cream.