For the guajillo marinade :
- 6 guajillo chillies chopped and seedless
- 3 cloves of garlic
- ¼ the white onion
- 1 teaspoon oregano
- 1 tablespoon instant chicken stock
- 1 tablespoon vegetable oil
- 2 teaspoons of salt
Soak the guajillo peppers in boiling water for 10 minutes.
After 10 minutes, grind the chilies, garlic, onion, chicken bouillon and salt in the blender.
Heat some oil in a pot and sauté the guajillo pepper mixture.
Add 1 cup of boiling water and cook over medium heat for 10 minutes; remove marinade from heat and cool to room temperature.
For the Chorizo and Potato Stuffing :
- 4 large potatoes
- 400g of mixed ground beef and pork
- 1 small onion, chopped
- 1 garlic, finely chopped
- 3 tablespoons Mex-Al® Chorizo Seasoning
- 4 tablespoons of guajillo marinade
- Lettuce cut into thin strips
- fresh cheese
- jalapeño slices
- sauce to taste
Cook the potatoes until they are cooked but still firm. Once cooked, peel them and cut them into squares. In the meantime, fry the chopped onion until it is sautéed, add the finely chopped garlic and fry it a while longer taking care that the garlic doesn‘t burn. Add the ground meat, the chorizo seasoning and the 4 tablespoons of Guajillo marinade. Mix so that everything is well incorporated and cook over low heat until the liquid is almost completely consumed. Add the potatoes and let them cook for another 10 minutes, it is important not to let the sauce dry out too much. Remove from the heat and set aside.
Now cut the bread lengthwise without separating the two halves completely, fill it with the potato and chorizo mixture, close it and dip it in the marinade (instead of dipping the bread in the marinade you can also use a brush). Now fry the bread on both sides in a pan with butter or hot oil, remove it from the oil and place it on a plate.
Finally add the lettuce in strips, cream and cheese (to taste) and serve with slices of jalapeños or the sauce of your choice. Enjoy!