Pambazos

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Boil the cubed potatoes in salted water until tender, about 10 minutes. Drain and set aside.

Ingredients quick view

4 bolillo rolls

2 medium potatoes, peeled and cubed

4 ounces chorizo, casings removed

1 cup guajillo chiles, stems and seeds removed

2 cloves garlic

1/2 teaspoon cumin

Salt to taste

Pepper to taste

1/4 cup shredded lettuce

1/2 cup crumbled queso fresco

Make sure to soak the chiles long enough for easy blending.

Adjust the spice by using less chorizo or opting for a mild variety.

Ensure the potatoes are well-drained before mixing with chorizo to avoid sogginess.

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