Make the chorizo and potatoes filling

• Prepare the chorizo. If you are using my vegetarian chorizo recipe, do that a couple days in advance so that it has time to develop flavor. 
• Cook the potatoes. Bring a medium pot of salted water to boil. Peel and dice the potatoes into 1-inch pieces. Add to the boiling water and cook until fork tender, about 5 minutes. Drain and set aside.
• Cook the chorizo. Mix 2 large eggs into the chorizo. Heat 1/2 tablespoon of olive oil in a medium skillet over medium heat and cook the chorizo, stirring constantly, until it looks like ground beef, about 5 minutes.
• Mix in the potatoes. Add the cooked potatoes to the chorizo mixture. Mix thoroughly. Smash the potatoes into smaller pieces if needed. The smaller the potato pieces, the better the chorizo mix will stay inside the pambazo sandwich. You can even mash them up a bit.

Make the guajillo pepper sauce: 

• Toast and rehydrate the peppers. Toast the guajillo peppers for a couple of minutes per side on a preheated pan, until theystart to puff up slightly. Add enough hot water to cover the peppers. Let them soak for approx. 15 minutes, untilsoft. Remove from the water, seed and stem, and place in a food processor. Save a cup ofpeppers’ water for the next steps.
• Cook the onion. Add olive oil to the same preheated pan. Fry the onion for approx. 3-4 minutes, until translucent. Add garlic cloves and cook for one more minute.
• Make the sauce. Add garlic and onion to the food processor. Add salt and pepper and approx. ¼ cup of chili water. Blend, using more water to thin out the sauce as desired.

Make the Pambazo Sandwiches

• Grill the bread. Preheat the canola oil on a large skillet. Brush the top and bottom of the telera bread with the guajillo pepper sauce, or dip it in, making sure it covers the outside of each bread roll. Place the bread roll on a skillet and fry for approx. 1 minute on each side until slightly crispy. Repeat for all of the teleras.
• Fill it. Open the telera and fill with chorizo mixture, shredded lettuce, pickled red onions, salsa de arbol, crema, and some crumbled cotija cheese. You can add other fixings like guacamole, pico de gallo salsa or even salsa macha. Whatever you like! Enjoy.