- 2 lbs mini potatoes, skins on, boiled until fork tender and quartered
- 1 lb raw Mexican chorizo, removed from casings
- 1 large white onion, diced, divided
- Kosher salt, to taste
- 12 dried guajillo chiles, stemmed and seeded
- 2 cloves garlic, chopped
- 1 cup refried beans, warmed
- 2 cups iceberg lettuce, shredded
- 2 oz queso fresco, crumbled
- 6 sturdy rolls (pan basso, teleres, or Portuguese rolls)
- 1/3 cup 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.
If you can’t find queso fresco, other Mexican cheeses such as Oaxaca cheese work well, too!