Pambazos

Sauce: Blend guajillo adobo, ancho adobo, garlic, onion, water, oregano, cumin & chicken bouillon until smooth. Set aside. In a pan with oil, cook diced potatoes until softened. Cook chorizo separately, then mix into potatoes. Taste for salt. Slice telera, dip the outside of the bread in the sauce, coating fully. Pan fry each side until the sauce sets and gets slightly crispy. Fill with chorizo & potatoes. Top with lettuce, queso fresco, crema & your favorite hot sauce.