This dish uses telera bread which is fluffy and soft inside, golden and crispy on the outside.
In a small to medium pot, add the ¼ of a large onion, 1 garlic clove and a ½ teaspoon of salt & pepper. Add enough water to cover the onions.
In a blender or food processor, add the chile guajillos, onion, garlic plus 1 ½ cup of the chili water. Blend until smooth and transfer to a bowl.
In a large skillet, add the chorizo and cook. Add the potatoes to the cooked chorizo and mix well or smash them a little bit.
Brush the telera with the salsa or dip it into the salsa to cover the outside of the bread. Fry the bread on the skillet or comal until lightly crispy on the outside.
Open the telera bread and fill with the chorizo and potato mixture, lettuce, crema, crumbled queso, pickled onion and salsa if using any.
This dish is messy so be ready and grab lots of napkins! It’s also finger licking good and no one will judge you for that. Enjoy!