Damian’s Authentic, Straight From The Heart of South Texas, Pambazos

Ingredients

• 2 potatoes
• 3 guajillo peppers, seeds and veins removed
• 2 chorizos (3 oz. each)
• 2 tablespoons vegetable oil
• 1 garlic clove
• 8 black peppercorns
• 1/4 teaspoon Mexican oregano
• 6 teleras or bolillos, sliced lengthwise
• 1 1/2 cups shredded iceberg lettuce
• 1/4 cup crumbled cheese
• 2 tablespoons Mexican cream
• Salt to taste

Instructions

1. Place the potatoes in a pot of boiling hot water. Leave for 15 minutes.
   • For softer potatoes, boil longer.
   • For firmer potatoes, boil for a minimum of 10 minutes.

2. While potatoes are cooking, soak guajillo peppers in hot water to soften.

3. In the meantime, cook the chorizo in a skillet over medium-high heat.
   • It will be ready in about 8 minutes.

4. Once the potatoes are done, drain and remove from pot.

5. Begin mashing the potatoes slightly.
   • Don’t fully mash yet; you’ll mix them with the chorizo next.
6. Add mashed potatoes to the skillet with the cooked chorizo.
   • Cook for 3 minutes, mixing well to combine flavors and soften potatoes further.
   • Set aside.
7. In a blender, combine:
   • Soaked guajillo peppers
   • 1 cup of the soaking water
   • Garlic clove
   • Oregano
   • Peppercorns
   • Blend until smooth.
   • Strain and place in a bowl.

8. Heat a griddle and add 1/2 tablespoon of oil.

9. Place the sliced rolls upside down and brush their tops with guajillo salsa.

10. Flip the bolillo so the tops get a little warm and crispy.
    • About 1 minute per side.
    • Repeat for all rolls, adding more oil as needed.
11. Assemble the Pambazos:
    • Place chorizo-potato mixture on each toasted bolillo.
    • Top with shredded lettuce, cream, and cheese.
    • Serve with hot salsa.

Enjoy!