• 6 each gujillo chiles, deveined and seeded, and soaked in hot water
  • ¼ each white Spanish onion
  • 1 garlic clove
  • Salt to taste
  • 1 tbs. + ¼ cup Ahuacatlan oil natural
  • 2 cups chorizo in chunks
  • 3 each boiled potatoes, peeled, and cut into pieces
  • 2 each bread for pambazo (traditional telera bread)
  • 1 cup butter head lettuce, chiffonade
  • 1 cup sour cream or crema fresca
  • 1 cup anejo cheese, shredded
  • Salsa of your choice to serve

In a blender add the guajillo chiles, onion, garlic and salt and blend until smooth.

In a sauté pan, add 1 tbs. Ahuacatlan oil natural and fry the guajillo sauce. Cook for 5 minutes.

In a separate pan, add a drizzle of Ahuacatlan natural, when hot add chorizo and potatoes, mash the potatoes as they cook together with the chorizo. Cook for 10 minutes.

Cut open the bread in half lengthwise, stuff them with the potato-chorizo mix, submerge them carefully in the guajillo sauce.

Add ¼ cup Ahuacatlan natural to the pan used to fry the chorizo and potato and fry each pambazo on both sides until crispy.

Serve topping with lettuce, crema fresca and salsa of choice.