4 Serves
68 Mins
Prepare the guajillo sauce by blending rehydrated guajillo peppers with garlic and a pinch of salt in a blender.
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EgyptianVitamin E
3 mg / 15 mgVitamin K
76 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
246 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
308 mg / 1,250 mgPotassium
656 mg / 4,700 mgSodium
2541 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
4 g / 28 gSugar
10 g / 50 gSaturated Fat
12 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a large skillet, cook the chorizo and diced potatoes until the potatoes are tender and the chorizo is browned.
Slice the pambazo bread in half and dip each side thoroughly into the guajillo chili sauce.
Heat a small amount of oil in a frying pan and sear the dipped bread until the exterior is slightly crispy.
Assemble the sandwiches by filling them with the chorizo-potato mixture and topping with shredded lettuce, crema, and queso fresco.
0
g2
g7
g
Greek