Pambezos w/Potatoes & Chorizo
By stancec44
Recipe by Tony Schmidt, La Cocina de Maria, Chicago, IL
Photograph by Alex Lau
- 4
Ingredients
- 4 dried guajillo chiles, seeds removed, torn into 1-inch pieces
- Kosher salt
- 2 medium russet potatoes, scrubbed
- Freshly ground black pepper
- 6 tablespoons vegetable oil, divided
- 1 4-ounce link fresh chorizo, casing removed
- 2 telera, bolillo, or large sub rolls
- 1/4 cup mayonnaise
- 2 cups shredded romaine lettuce
- 1/2 cup crumbled queso fresco; plus more for serving (optional)
- 1/3 cup crema or 1/4 sour cream mixed with 1 tablespoon water; plus more for serving (optional)
Preparation
Step 1
Bring chiles and 1 cup water to a boil in a small saucepan over medium-high heat. Remove from heat and let cool 10 minutes. Purée in a blender until smooth; season with salt. Set aside.
Cook potatoes in a small pot of boiling salted water until just tender, 25–30 minutes. Drain and let cool slightly. Peel, transfer to a large bowl, and mash lightly into large pieces; season lightly with salt and pepper.
Heat 1 Tbsp. oil in a medium skillet over medium-high. Cook chorizo, breaking up with a spatula and stirring occasionally, until browned, 5–7 minutes. Transfer chorizo to bowl with potatoes with a slotted spoon.
Heat 3 Tbsp. oil in same skillet over medium. Add potato mixture and cook, pressing down lightly with a spatula, until well browned underneath, about 5 minutes. Turn and cook, again pressing into an even layer, until second side is well browned, about 5 minutes. Remove from heat.
Heat a griddle or large skillet over medium. Slice rolls in half lengthwise and spread mayonnaise over cut sides. Toast rolls, cut side down, until golden brown, about 3 minutes. While rolls are toasting, brush crust sides with reserved chile purée to coat. Transfer rolls to a plate.
Add remaining 2 Tbsp. oil to griddle, then return rolls to griddle and toast, crust side down, until golden brown, about 1 minute. Transfer to a cutting board.
Divide potato filling between bottom halves of rolls; top with lettuce, ½ cup queso fresco, and about ⅓ cup crema mixture. Close sandwiches and cut in half. Garnish with more queso fresco and crema, if desired.