Ingredients
- 2 1/2 cups potatoes
- 3 guajillo peppers
- 2 chorizos
- 2 tbsp vegetable oil
- 1 clove garlic
- 8 black peppercorns
- 1/2 tsp mexican oregano
- 6 teleras or kaiser rolls
- 1 1/2 cup shredded iceberg lettuce
- 1/4 cup crumbled cheese
- 2 tbsp mexican cream
- salt to taste (optional)
Steps
- Boil the potatoes in a medium pot of salted water for 12 minutes, until tender, then drain.
- Toast the guajillos in a dry 10-inch skillet over medium heat for 1 minute per side, then remove their stems and seeds.
- Soak the peppers in hot water for 10 minutes, then blend them with garlic, peppercorns, oregano, and 1/2 cup soaking water.
- Cook the chorizo in the skillet over medium heat for 8 minutes, breaking it apart, until it reaches 160 F, then stir in the potatoes.
- Heat the oil in the skillet over medium heat, dip each roll in the sauce, and cook each side for 2 minutes.
- Fill the rolls with the potato mixture, lettuce, cheese, and cream.
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