Directions
- 1Dice two big potatoes into bite-size pieces.
- 2Add oil to a pan and add the potatoes.
- 3Season the potatoes with garlic salt.
- 4Cover and cook the potatoes.
- 5Boil 5 chiles guajillos and 5 chiles de árbol. Remove seeds.
- 6Add the cooked potatoes to the pan.
- 7Add onion to the potatoes.
- 8Cook chorizo and cover.
- 9Blend the chiles with 1 cup of their boiling water, 2 garlic cloves, a piece of onion, oregano, black pepper, and a spoonful of chicken bullion.
- 10Add the blended chili sauce to a pot and simmer on low.
- 11Add the cooked potatoes back into the pan with the chorizo.
- 12Cut the bread in half.
- 13Add cheese to the bread.
- 14Dip bread in chili sauce.
- 15Cook the bread on a comal until golden brown on both sides.
- 16Add beans to the bread.
- 17Add the chorizo and potatoes.
- 18Add lettuce, avocado slices and crema.
- 19Top with queso fresco and salsa.
Ingredients
- 2 big potatoes potatoes
- 1 amount oil
- 1 amount garlic salt
- 5 chile guajillo
- 5 chile de arbol
- 1 amount onion
- 1 pinch oregano
- 1 pinch black pepper
- 1 spoon chicken bullion
- 1 12 oz package chorizo
- 2 bread
- 1 amount cheese
- 1 amount beans
- 1 amount lettuce
- 1 amount avocado
- 1 amount crema
- 1 amount queso fresco
- 1 amount salsa
Equipment
knifefrying panspatulablenderpotcomal
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