Ingredients

The following ingredients have 4 Servings
  • 2 lbs mini potatoes, skins on, boiled until fork tender and quartered
  • 1 lb raw Mexican chorizo, removed from casings
  • 1 large white onion, diced, divided
  • Kosher salt, to taste
  • 12 dried guajillo chiles, stemmed and seeded
  • 2 cloves garlic, chopped
  • 1 cup refried beans, warmed
  • 2 cups iceberg lettuce, shredded
  • 2 oz queso fresco, crumbled
  • 6 sturdy rolls (pan basso, teleres, or Portuguese rolls)
  • 1/3 cup sour cream

Instruction

  • In a large, high-walled skillet over medium heat, toast the chiles until fragrant, about 15 seconds on each side. Add in 1/2 of the onion and the garlic and cover with water. Bring to a boil and then reduce to a simmer until the chiles are rehydrated.
  • Strain out the chiles, onions, and garlic over a bowl, reserving the liquid. In a blender, combine the strained solids, a cup of the reserved liquid, and about 1/4 teaspoon Kosher salt. Blend until smooth.
  • In a large skillet over medium-high heat, add the chorizo and cook through, breaking apart with a wooden spoon as you cook, about 5 minutes. Add remaining 1/2 of the onion and cook until softened.
  • Add in the boiled potatoes and press them with the back of a wooden spoon to crush slightly. Season to taste with Kosher salt.
  • Oil a skillet over medium-high heat. Dip the rolls in the sauce and turn to coat well. Add two at a time to the hot skillet. Fry, pressing down gently, until browned on both sides. Remove from heat, set aside, and continue until all of the rolls have been fried.
  • Cut the rolls open. Top with refried beans, the potato and chorizo mixture, lettuce, queso fresco, and sour cream.