A take on the mexican sandwich known as a torta but the bread gets dipped in a guajillo sauce then fried until crispy all over.

Pambazo 

To make the guajillo sauce, remove the stems & seeds from the guajillo chiles, add them to a pot with water & boil until the chiles are softened, about 10 minutes. Let cool down then add to a blender with the onion, garlic, spices and about 1 cup of the Chile water. Blend until smooth and pour into a large bowl.

To a large skillet on medium high heat, add the chorizo, break up until smaller pieces and cook for 5-7 minutes. Add the diced potatoes, mix well, cover with a lid, reduce heat to medium low and cook for another 10-12 minutes, or until the potatoes are fork tender.

To assemble the pambazo, get your Telera or bolillo, slice it down the middle but still leave it closed, dip the bread into the guajillo sauce making sure to cost it all over. Place the bread in a skillet with enough oil just to cover the bottom of the skillet, on medium heat and fry the bread on both sides for 1-2 minutes.

Once the bread is fried, to make the Pambazos, slather the insides with more of the guajillo sauce, the refried beans, top with the potato & chorizo mixture, then finish it off with salsa, avocado, crema & lettuce.

This is a messy sandwich, but it’s so damn delicious!