Pambazo (guajillo-soaked chorizo and potato sandwich)

Heat water in a kettle. Snip the tops off five guajillo chilies and remove the seeds.

Toast the chilies lightly in a hot pan 10 to 15 seconds without burning.

Put them in a bowl, cover with boiling water and set aside 10 minutes to rehydrate.

Pulse the rehydrated chilies in a food processor with two garlic cloves and 250 g chicken stock (or water) until completely smooth.

Optionally pour through a strainer set over a bowl to remove seeds and skin.

Taste and salt as needed; cover and keep ready (or refrigerate ahead).

Put 227 g chorizo in a cast iron pan over low heat until the fat just starts to render.

Peel and small-dice one medium waxy potato.

Add the potato to the chorizo, turn the heat to medium and cook about 8 to 10 minutes until browning and the potato has softened.

Crumble the cotija, thinly slice the lettuce, and have the salsa verde and pickled onions ready.

Halve the roll. Pour chili sauce on a plate, set the bread on it, pour more over and work it into the outside of the bread.

Move the filling off the heat; toast the sauced bread in the pan (a touch of fat first helps) on both sides until it firms up.

Fill with plenty of chorizo and potato, a spoonful or two of cotija, shredded lettuce, salsa verde and pickled onions; slice in half.