Pambazos – chilli-dipped rolls with potato and chorizo

Ingredients for 4 portions

• 600 gPotato
• to tasteSalt
• 8Guajillo chiles
• 2 clovesGarlic
• ½Yellow onion, for the sauce
• ≈ 250 mlWater
• 300 gMexican chorizo, skinned
• ½Yellow onion, finely chopped
• ½Lettuce, finely shredded
• 8Crusty white rolls, pambazo rolls or soft white rolls
• 3 tbspRapeseed oil, for frying
• 120 mlMexican crema
• 120 gQueso fresco, crumbled

Method

1. Peel the potatoes and cut them into 1 cm dice. Put them in a pan of cold salted water and bring to the boil.
2. Boil the potatoes for about 10 minutes once the water is boiling, until just tender. Drain.
3. Meanwhile, remove the stems and seeds from the chillies and simmer them in a small pan of water for 5 minutes, until softened.
4. Drain the chillies and blend until smooth with the garlic, the piece of onion, the water and a little salt. Sieve the sauce into a wide, shallow dish.
5. Fry the chorizo and chopped onion in a frying pan over a medium heat for 6–7 minutes, until the sausage is cooked through and crumbly. The chorizo releases its own fat, so no oil is needed.
6. Add the potatoes and fry, stirring, for 5 minutes so they take on the colour of the chorizo and break up a little. Season with salt.
7. Finely shred the lettuce.
8. Split the rolls lengthways without cutting all the way through. Dip the outside of each roll in the chilli sauce until it is coated red all over.
9. Heat a little of the oil in a large frying pan over a medium heat and fry the rolls in batches for 2 minutes per side, until the outside is crisp. Add more oil between batches.
10. Fill the rolls with the potato and chorizo, lettuce, crema and crumbled cheese, and serve straight away.

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