Pambazos

1. Place the diced potatoes in a saucepan with hot water and cook at medium high heat. It will take about 10-12 minutes for the potatoes to be cooked.
2. Place the guajillo peppers in a bowl with hot water to soften while the potatoes are cooking.
3. In the meantime, cook the chorizo in a skillet at medium high heat. It will be ready in about 8 minutes.
4. By this time the potatoes should be ready, so remove them from heat and drain. Next, stir them into the skillet with the chorizo, and keep cooking for three minutes. This is just enough time to allow the flavors to blend and the potatoes to get a little more tender. Set aside.
5. Place guajillo peppers, 1 cup of soaking water, garlic clove, and pepper corns into a blender. Process until you have a smooth sauce. Strain and place in a bowl.
6. Heat a griddle and add a 1/2 tablespoon of oil. Place the sliced rolls upside down and brush their tops all over with the Guajillo salsa. Flip the rolls so the tops get a little warm and crispy. This step will be about a minute per side. Repeat the process with the rest of the rolls, adding oil to the skillet as needed.
7. To assemble the Pambazo, place some chorizo and potatoes on each toasted roll, then top with the shredded lettuce, cream and cheese. Serve with a hot salsa or pickled jalapeños. Enjoy!

Notes 

1. If you don’t find the teleras, you can easily use Kaiser rolls, or another roll with a slightly hard crust that won’t