[Mexico] How to cook Potato and chorizo sandwiches (pambazos)

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Ingredients

  • 1 x 7 g yeast sachet
  • 1½ tbsp caster sugar
  • 375 g (2½ cups) plain flour
  • 15 g butter, softened
  • 10 (60 g) dried guajillo chillies
  • 1 garlic clove, peeled
  • 1 small white onion, roughly chopped
  • 750 g starchy potatoes, peeled, cut into cubes
  • 125 ml (½ cup) vegetable oil
  • 500 g fresh chorizo sausages, casings removed, finely chopped in a food processor
  • 2 cups shredded iceberg lettuce
  • 200 g (2 cups) grated queso fresco or mozzarella
  • 240 g (1 cup) sour cream

Directions