MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pambazos (Mexican Salsa-Dunked Sandwiches)
 Categories: Potatoes, Beans, Cheese, Chilies, Breads
      Yield: 6 servings
 
      2 lb Mini potatoes; skin on,
           - boiled until fork tender
           - and quartered
      1 lb Raw Mexican chorizo
      1 lg White onion; diced, divided
           Salt
     12    Dried guajillo chilies;
           - stemmed, seeded
      2 cl Garlic; chopped
      1 c  Refried beans; warmed
      2 c  Iceberg lettuce; shredded
      2 oz Queso fresco; crumbled
      6    Sturdy rolls
    1/3 c  Sour cream
 
  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.
  
  RECIPE FROM: https://hostthetoast.com/
  
  Uncle Dirty Dave's Archives
 
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