Pambazos

Ingredients

• 1/2 large potato

• 2 tablespoons white onion, diced

• 1/2 garlic clove, minced

• 1 Pork Reynaldo’s Longaniza link, casing removed

• 1 bolillo roll

• 1 dried guajillo chile

• 1 tablespoon white onion

• 1/2 garlic clove

• Pinch of oregano

• Salt to taste

• 1/2 cup shredded lettuce

• 1/4 cup grated Reynaldo’s Queso Panela

• Crema to taste

Directions

1. Boil the potato half until fork-tender, then peel and mash

2. Sauté the diced onion and garlic, then cook the longaniza until browned. Fold into the mashed potato

3. Toast the guajillo chile, then simmer with onion, garlic, and oregano; blend into a smooth salsa and season with salt

4. Split the bolillo roll and dip in the guajillo salsa until well coated

5. Griddle the dipped roll until slightly crisp

6. Fill with the potato-longaniza mixture

7. Top with shredded lettuce, grated Reynaldo’s Queso Panela, and crema.

8. Serve warm