Pambazo de Papa con Chorizo

Homemade potato and chorizo pambazos, bathed in guajillo chile adobo and topped with cheese. A feast of flavor!

Ingredients

• 2 medium Potatoes
• 150 grams Pork chorizo
• 2 pieces Pambazo bread
• 4 pieces Guajillo chiles
• 1 clove Garlic
• ½ teaspoon Mexican oregano
• 1 tablespoon White vinegar
• 50 grams Queso fresco
• ½ piece Romaine lettuce
• 2 tablespoons Mexican crema
• 1 tablespoons Neutral vegetable oil
• Salt, to taste
• Black pepper, to taste

Directions

1. Cook diced potatoes until tender, drain, and lightly mash. Fry crumbled chorizo until golden brown, reserve the fat. Sauté the potatoes in the chorizo fat, add the chorizo, and season.
2. Soak the seeded and deveined guajillo chiles in hot water. Blend them with garlic, Mexican oregano, vinegar, and a little water until you get a smooth sauce. Strain.
3. Cut the pambazo bread in half (without separating). Generously spread the inside with the adobo.
4. Fill the bread with the potato and chorizo mixture.
5. Heat a griddle or skillet with a little oil. Sear the pambazos on both sides until they are crispy and the adobo is well absorbed.
6. Serve immediately with chopped lettuce, queso fresco, and Mexican crema.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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