INGREDIENTS
Guajillo peppers without tail or seed,
Chopped onion,
Garlic,
Water,
Chorizo,
Potatoes,
Telera or bolillo,
Sour cream,
PREPARATION
Add the chilies in a small saucepan.
Add enough water to cover them.
Bring them to a boil; cook over medium heat for 10 minutes or until tender.
Drain the chilies; transfer them to the blender. Add the onion, garlic, water; put the lid on. Blend this until smooth.
Pass it through a metal strainer. Discard the solids you strained; set the sauce aside.
Cook the chorizo and potatoes, stirring occasionally, in a large skillet over medium heat for 12 minutes or until the chorizo is well cooked and the potatoes are tender; drain them.
Place this in even amounts on the bottom half of the buns; complete the pambazos with the top half of the bread. Set them aside.
Incorporate the sandwiches; cook 3 minutes or until sauce is consumed and both sides of sandwiches are lightly toasted, brushing occasionally with the rest of the sauce .
The Mazatlan Post
