Ingredients:

  • 6 bolillo rolls (or telera bread)
  • 1 tablespoon vegetable oil (15 ml)
  • 8 ounces (225 g) Mexican chorizo, casings removed
  • 2 medium potatoes, peeled and diced
  • 1/2 cup (75 g) diced onion
  • Salt and black pepper to taste
  • 4 dried guajillo chiles
  • 2 cups (480 ml) chicken or vegetable broth
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin (2 g)
  • 1 cup (100 g) shredded iceberg lettuce
  • 1/2 cup (75 g) diced tomatoes
  • 1/3 cup (50 g) crumbled queso fresco or feta cheese

Instructions:

  1. Boil diced potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
  2. In a frying pan, cook chorizo over medium heat, breaking apart until browned, approximately 5 minutes. Add onions and cook until softened.
  3. Mix in the boiled potatoes with the chorizo and season with salt and pepper. Set aside to cool.
  4. Soak guajillo chiles in hot water until soft, about 10 minutes. Blend with chicken broth, garlic, cumin, and salt until smooth.
  5. Heat oil in a pan. Dip bolillo rolls in guajillo sauce, then fill with chorizo mixture.
  6. Place filled rolls in the hot pan. Toast until golden brown on both sides, about 2-3 minutes per side.
  7. Top with lettuce, tomatoes, and crumbled cheese. Serve warm.