Ingredients

The following ingredients have 4 Servings
  • 2 cups of water
  • 4 guajillo peppers, deveined
  • 1 ancho pepper, deveined
  • 2 garlic
  • 1 small white onion, divided
  • 3 medium white potatoes, cooked and diced
  • 5 oz of Mexican chorizo
  • 1 1/2 teaspoon of salt, divided
  • 4 bread rolls
  • Refried beans
  • 1/2 iceberg lettuce, thinly sliced
  • Cream to taste
  • Canola or vegetable oil

Instruction

  • Heat the two cups of water. Turn the heat off when it begins to boil, add the guajillo peppers, ancho peppers, garlic and 1/2 the onion. Cover and let soak for 20 minutes.
  • While the peppers soak, chop the other half of the onion into thin pieces. Heat one tablespoon of vegetable oil in a pan and fry the onions for 3 minutes. Add the chorizo and cook for 15 minutes. Turn off the heat then add the potatoes, half a teaspoon of salt and stir until the potatoes are covered in chorizo. Set aside.
  • Pour the peppers, onion, garlic, 1 teaspoon of salt and a cup of the water in which they were cooked into a blender and mix until you have a thick sauce. Empty into a wide container.
  • Add 4 tablespoons of oil to a pan.
  • Take one roll and cut it in half, but don't let it come apart entirely. Submerge in the sauce and immediately fry in the hot oil, one minute on each side.
  • Remove from the oil, spread refried beans on half of the surface, fill with chorizo potatoes, and cover with lettuce and cream to taste. Serve immediately.
  • Repeat until you're done with the rolls.
  • Enjoy!