Pambazo with chorizo and potato, guajillo salsa and salsa verde

Open about six dried guajillos and knock out the stems and most of the seeds.

Rough chop them into the blender, cover with boiling water, put the lid on and leave 15 minutes.

Husk the tomatillos and rinse under cold water, agitating them, to remove the stickiness.

Boil the tomatillos with one jalapeno and one serrano 10 to 12 minutes until softened.

Squeeze the chorizo out of its casings and cook in a little oil about five to seven minutes, breaking it up; set aside.

Blend the tomatillos with the whole jalapeno and half the serrano (stems removed), about a quarter onion, two and a half cloves of garlic, a pinch of salt and pepper and a little of the cooking water.

Add cilantro and the juice of about half a lime, blend again, taste, and let cool.

Peel the potatoes and cut into a small dice; boil in the tomatillo water about 10 minutes until soft.

Soften a little onion in the pan three to four minutes without much colour.

Add a couple cloves of roughly chopped garlic and a little more oil; cook about 30 seconds until fragrant.

Add the onion and garlic to the softened guajillos with salt and pepper and blend.

Drain the potatoes with a spider, add to the chorizo, and season with salt and pepper (SPG).

Slice the bun, dip the outsides in the guajillo salsa and cook on the flat top, pressing with a spatula until the edges burn in.

Fill with the chorizo and potato, lettuce, salsa verde and crumbled Cotija.