![Resultado de imagen de PAMBAZOS DE CHORIZO](https://i0.wp.com/sumedico.blob.core.windows.net/images/2019/06/09/54910_receta-de-pambazos-300x300.jpg?resize=300%2C300&ssl=1)
INGREDIENTS
Guajillo peppers without tail or seed,
Chopped onion,
Garlic,
Water,
Chorizo,
Potatoes,
Telera or bolillo,
Sour cream,
![](https://i0.wp.com/themazatlanpost.com/wp-content/uploads/2020/03/image-9.jpeg?w=696&ssl=1)
PREPARATION
Add the chilies in a small saucepan.
Add enough water to cover them.
Bring them to a boil; cook over medium heat for 10 minutes or until tender.
Drain the chilies; transfer them to the blender. Add the onion, garlic, water; put the lid on. Blend this until smooth.
Pass it through a metal strainer. Discard the solids you strained; set the sauce aside.
Cook the chorizo and potatoes, stirring occasionally, in a large skillet over medium heat for 12 minutes or until the chorizo is well cooked and the potatoes are tender; drain them.
Place this in even amounts on the bottom half of the buns; complete the pambazos with the top half of the bread. Set them aside.
Incorporate the sandwiches; cook 3 minutes or until sauce is consumed and both sides of sandwiches are lightly toasted, brushing occasionally with the rest of the sauce .
The Mazatlan Post