Pambazo with Potato and Chorizo

Boil the potatoes in a separate pot until tender, about 15–20 minutes, drain and cut the potatoes into small cubes. Bring 480 ml of water to a boil, remove from the heat, add the guajillo chiles, ancho chile, garlic, and half the onion, cover, and let sit for 20 minutes.

Thinly slice the remaining half of the onion. Heat half the vegetable oil in a skillet and sauté the onion until translucent, then add the chorizo and cook for about 15 minutes, breaking it up with a spatula. Remove from the heat, add the potatoes and 0.5 tsp salt, and stir to combine.

Transfer the softened chiles, garlic, and onion to a blender, pour in 240 ml of the water they soaked in, add 1 tsp salt, and blend until you have a smooth, thick sauce.

Slice the pambazo rolls lengthwise without cutting all the way through. Dip each roll briefly into the guajillo sauce, just long enough to color the bread without letting it get soggy.

Heat the remaining vegetable oil in a large skillet. Fry the sauce-dipped rolls on both sides over medium heat until golden brown, about 2–3 minutes per side.

Fill each pambazo with the potato-and-chorizo mixture. Top with lettuce, sour cream, and crumbled queso fresco, and serve hot.