Pambazo

Method

1. 1 Boil the potatoes for 15 minutes until soft, then cut them into cubes.
2. 2 Sauté the chorizo for 6 minutes until the fat renders, then add the potatoes and stir-fry for another 5 minutes, mashing them slightly.
3. 3 Soak dried Mexican chilies in boiling water for 15 minutes, then blend with garlic and salt, and strain to extract the red sauce.
4. 4 Slice the bread roll and fill it with chorizo potato filling.
5. 5 Dip both sides of the pastry into the red chili sauce, then pan-fry each side for 3 minutes until the sauce dries.
6. 6 Unpack the pizza, add lettuce, sour cream, and fresh cheese, then serve hot.

With an appliance

• Air fryer 49 min

  Replace step 5: lightly spray oil onto the chili sauce-dipped buns, fry at 190 degrees for 8 minutes, flipping at the 4th minute; only add lettuce, sour cream, and cheese after removing the buns from the pan.