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