Pambazo (chile-marinated torta with chorizo and potatoes)

Split the guajillo chilies, shake out the seeds and tear into pieces; add the arbol chilies broken in half.

Add the garlic, black pepper, cinnamon and cloves and 3/4 cup water to a blender and blend a couple of minutes to a chili puree (sieve if not smooth).

Season with 2 tsp salt, blend a second, and taste: it should be highly seasoned.

Break up the chorizo in a skillet over medium heat until it renders some fat; add a little oil if lean.

Microwave the cut potatoes with a splash of water, covered (vent any plastic), at full power for three and a half minutes until tender; drain.

Add the chopped onions and cook with the chorizo until the chorizo is cooked and the onions soft, about eight minutes.

Stir the potatoes into the chorizo and onions and cook a few minutes until the mass holds together; turn the heat way down.

Set the buns cut side down on a baking sheet lined with parchment or a silicone mat and brush heavily with the chili marinade.

Bake at 425 degrees for eight minutes to set the marinade, until dry on top.

Spray with oil (or brush with oil) and return to the oven about three minutes to crisp.

Fill with the chorizo and potato, shredded romaine, a spoonful of crema, queso fresco and a spoonful of roasted tomatillo salsa; put on the top, press gently and cut in half.