1/ cup extra virgin olive oil (be sure it is labeled “for sautéing an grilling”)
1 1/4 lb fresh ground chorizo
1 small white onion, chopped
2 1/4 lbs of potatoes, peeled and cut into 1/4 to 1/2” pieces
6 soft pambazos (kaiser rolls work just as well)
2 cups grated Queso Oaxaca
3/4 cup crema
1/2 head iceberg lettuce, shredded
La Fundidora Salsa Humo
Boil potato chunks until just tender. Drain and set aside. Heat olive oil in a deep skillet over medium heat. Cook chorizo until browned and fully cooked. Add potatoes in with the chorizo an cook until the potatoes are very tender. Season with salt and pepper.
Again..Heat Olive Oil in a deep skillet over medium-high heat. Cut rolls in half and scoop out the insides, leaving a 1/2” shell. Fill the bottoms of the bread shells with the potato/chorizo mixture. Place the top back on each roll and soak them in the Humo salsa until thoroughly soaked on both sides. Place them in the skillet for cooking (note, your skillet may only hold one or two rolls at a time.) Use your spatula to press down on the sandwiches as they cook. Cook until browned on both sides, flipping only once for each side (5-10 minutes total, depending on how browned you like your bread.)
Transfer the sandwiches to a plate, and remove the lids. Top with shredded lettuce, crema and cheese. Serve and enjoy!