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...in your mind.



    Guajillo Salsa
  • 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
  • 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
  • Shredded iceberg lettuce
  • Red onions, sliced
  • Cotija cheese


    Make the Guajillo Salsa
  1. Put cut guajillos in a blender and add boiling water just to cover, put on a lid and leave 15 minutes
  2. While they soften, heat 1/2 tablespoon of oil in a small pan, and add the onion
  3. 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
  1. Put the tomatillos, jalapeno and serrano in a pot with boiling water and simmer until way softened, about 10 minutes
  2. 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
  3. 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
  4. Add chopped cilantro, lime juice and salt to taste - whiz once more and set aside
    Make the Pamboza
  1. 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
  2. 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
  3. Add the potatoes to the cooked chorizo and mix well to combine, coating the potatoes with the amazing chorizo fat
  4. 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
  5. Put some of the chorizo mixture on the bottom bun, then lettuce, red onion, salsa verde, crumbled cotija cheese and finally the top bun