If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
6 dried guajillo peppers – cut off the stem and remove the seeds, then cut into 2 inch pieces
1/2 small yellow or white onion, rough chopped
2 large cloves garlic, peeled
1/2 teaspoon each kosher salt & coarse ground black pepper
Neutral oil
Salsa Verde
1 pound tomatillos husked and washed
1 Jalapeño
1 serrano
1/4 yellow onion, rough chopped
3 cloves garlic
4 tablespoon chopped cilantro
Juice of 1/2 lime
Salt to taste
Pambazo
2 russet potatoes, peeled and cut into small cubes
1 pound pork chorizo
4 bolilo rolls, or something crispy outside but soft inside
Kosher salt & pepper to taste
Toppings
Shredded iceberg lettuce
Red onions, sliced
Cotija cheese
Directions
Make the Guajillo Salsa
Put cut guajillos in a blender and add boiling water just to cover, put on a lid and leave 15 minutes
While they soften, heat 1/2 tablespoon of oil in a small pan, and add the onion
Cook about 5 minutes until beginning to color, then add the garlic, stir for a minute then add to the blender with the salt & pepper - whiz until smooth, set aside
Make the Salsa Verde
Put the tomatillos, jalapeno and serrano in a pot with boiling water and simmer until way softened, about 10 minutes
Then remove the tomatillos and put them in a blender, along with the jalapeno (cut off the stem first) rough chopped, and 1/2 of the Serrano (not the stem end) also rough chopped
Also add the onion and garlic and whiz, adding enough about 1/4 cup of the tomatillo water to make it thick as u want
Add chopped cilantro, lime juice and salt to taste - whiz once more and set aside
Make the Pamboza
Once the guajillo and verde salsas have been made, bring a small pot of water to a boil and add the potatoes - cook 10- 15 minutes on medium-high heat or until soft
While they cook, put the chorizo (out of any casing) into a large pan and cook over medium high heat about 10 minutes, stirring often to break uo
Add the potatoes to the cooked chorizo and mix well to combine, coating the potatoes with the amazing chorizo fat
Slice rolls in half, dip outsides in the guajillo salsa and put sauced sides faced down in a medium hot non stick pan 0 let heat about 1 minute, then remove and build
Put some of the chorizo mixture on the bottom bun, then lettuce, red onion, salsa verde, crumbled cotija cheese and finally the top bun
