Dinner · 55 min · mexican

Pambazos de Papa con Chorizo

Dinner decisions, handled: Pambazos de Papa con Chorizo pairs telera rolls with guajillo chiles for a 55-minute Mexican dinner. The macros do the talking: 26g protein, 64g carbs, and 30g fat in every 620-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 6 Telera rolls
• 6 Guajillo chiles
• 1.5 lb Potatoes
• 1/2 lb Mexican chorizo
• 2 cups Lettuce
• 3/4 cup Queso fresco
• 1/3 cup Crema
• 1/2 White onion
• 1/3 cup Vegetable oil

Steps

1. Boil the potatoes until tender, then mash coarsely. Brown the chorizo, stir in the potatoes, and cook 5 minutes into a savory filling.
2. Blend the soaked guajillos with garlic and a cup of their soaking water into a smooth red chile bath.
3. Dunk each roll in the chile sauce, coating it completely — the soaked bread is what makes a pambazo a pambazo.
4. Fry the soaked rolls in hot oil 2 minutes per side until the exterior crisps and turns deep red.
5. Split and stuff with the potato-chorizo filling.
6. Top with lettuce, queso fresco, crema, and onion. Serve hot and messy.

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