Guajillo Salsa Soaked Potato and Chorizo Torta Pambazos

/ Patijinich / By

Guajillo Salsa Soaked Potato and Chorizo Torta Pambazos

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Step 1

To Prepare
To make the filling:
Put the potatoes in a medium saucepan, cover with salted water, bring to a boil, and cook until tender, about 8 to 10 minutes. Drain.
Step 2

Meanwhile, heat a large skillet over medium-high heat. Add the chorizo and cook for about 5 minutes, breaking it up into small pieces with a wooden spoon. When it begins to brown, add the onion and cook for 2 to 3 minutes, until the onion has softened and the chorizo is cooked through and browned. Add the diced chipotles in adobo and the potatoes and roughly crush them with a masher. Season to taste with salt and pepper. Set aside.
Step 3 To make the sauce: 
Heat a comal or large skillet over medium heat until hot. Lay the chiles flat in the pan and toast them for 10 to 15 seconds per side, until they become fragrant and pliable and their color darkens. Transfer the chiles to a medium saucepan and add the onion and garlic. Cover with water, bring to a boil over medium-high heat, and simmer for about 15 minutes, or until the chiles have rehydrated and softened. Transfer the chiles, onion, and garlic to a blender, along with 1/2 cup of the cooking liquid and the salt; puree until completely smooth. Set aside.
Step 4

To assemble the pambazos:
Place the lettuce in a large bowl, add the oil, vinegar, sugar and a sprinkle of salt and pepper, and toss.
Step 5

Brush a non-stick comal, skillet, or griddle with oil and set over medium heat. Working in batches, dip or brush each bread into the guajillo sauce, turning until completely covered. Add to the hot pan and fry, turning once, until lightly browned on both sides and hot. Remove to individual plates and split each one in half. Spread the bottoms with a layer of refried beans, then cover with a generous amount of the potato-chorizo filling. Top with the dressed lettuce, a drizzle of cream, and a sprinkle of crumbled cheese, then cover with the other halves of the bread. 

 

 

 

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Ingredients

Filling:
  • 2 pounds red potatoes (about 4 medium), peeled and cubed
  • 1 pound Mexican chorizo
  • 2 La Costeña chipotles in adobo sauce diced  04176ff8-f3be-40a2-a33e-22739bc8a3a4
  • 1 cup finely chopped white onion
  • Kosher or coarse sea salt and freshly ground black pepper to taste

 

Sauce:
  • 8 guajillo chiles, rinsed, stemmed, and seeded
  • ¼ cup white onion in chunks
  • 2 garlic cloves
  • 1 teaspoon kosher or coarse sea salt

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Author

Pati Jinich
Pati Jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.