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Mexican Recipes

Recipe: Tasty Mexican street corn pasta

Mexican street corn pasta. STREET CORN PASTA SALAD — All the flavors of Mexican street corn, including fresh grilled corn on the cob, come together in this colorful and delicious pasta salad. That's what Mexican street corn is, after all-grilled corn topped with a zesty chile-lime spread and sprinkled with cheese. If you love Mexican street corn, you'll love this Mexican Italian Fusion Recipe Below-Our Amazon Storefront.

This delicious pasta salad recipe has all the great flavors of the popular Mexican Corn on the Cob, also known as Mexican Street Corn or Elotes. Mexican street corn (Elotes) is grilled corn on the cob, covered in a creamy chili lime dressing and cotija cheese. This pasta salad is a deconstructed version of traditional Mexican street corn, with a few tricks to get that smoky, grilled flavor without having to actually grill anything! You can cook Mexican street corn pasta using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Mexican street corn pasta

  1. It’s 4 of cobs of corn grilled and cut (or one can of corn).
  2. Prepare 1 lb of pasta cooked and drained.
  3. It’s 1 cup of pasta water (for sauce).
  4. It’s 1 cup of heavy or lite cream.
  5. You need 1 can of a cooked veggies (optional- I used green beans).
  6. Prepare of Grilled chicken or ground turkey cooked (optional).
  7. It’s of Chopped fresh parsley.
  8. It’s 1/3 cup of Parmesan cheese.
  9. You need 2 handfuls of Queso fresco crumbled.
  10. You need of Sprinkle of pepper flakes.
  11. It’s to taste of Salt and pepper.

This Mexican Street Corn Pasta Salad is loaded with flavor, made with roasted corn, jalapeno, peppers, and then tossed in a deliciously creamy and irresistible sauce. How to make Mexican street corn pasta salad (overview): Cook your pasta al dente; rinse with cool water and drain well. Once everything is ready, toss together. If you love Mexican Street Corn, or elote, and you love pasta, this Mexican Street Corn Pasta will blow your mind!

Mexican street corn pasta instructions

  1. Boil pasta and set aside. Grill corn and cut up..
  2. Add heavy cream and some pasta water to pan. Heat through and added the 2 cheeses, veggies, pasta, and seasoning..
  3. Add chicken and anything else you would want..

Seriously, it is the absolute best of both worlds and I cannot believe this Italian-Mexican fusion is not exploding throughout America yet. Mexican Street Corn Pasta Salad is a summer salad that's filled with Mexican flavor. Try this traditional Mexican macaroni salad today. I love summer salad recipes and we often make them on Memorial Day and Labor Day. The first time I ever tried Mexican street corn, it was love at first taste.

Categories
Mexican Recipes

Recipe: Yummy Chilaquiles

Chilaquiles. Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) is a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried. Typically, corn tortillas cut into quarters and lightly fried or baked for a lighter version are the basis of the dish. What's the Difference Between Chilaquiles and Migas?

I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. Chilaquiles are also a great meatless option, and amazing for weeknights when you're in need of a The beauty of chilaquiles is they are completely customizable. Serve with a scrambled or fried egg. You can have Chilaquiles using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chilaquiles

  1. Prepare of Sauce.
  2. It’s 28 oz of can of peeled whole tomatoes.
  3. You need 8 oz of can of diced chilis.
  4. It’s 5 of mushrooms, chopped.
  5. Prepare 15 oz of can of corn, drained.
  6. Prepare of Meat.
  7. It’s 2 lbs of chicken.
  8. Prepare 1.5 cups of chicken broth.
  9. It’s of Adobo seasoning (or seasoning of your choice).
  10. Prepare of Final Dish.
  11. It’s 1 of large onion thinly sliced.
  12. You need 1 head of garlic finely chopped.
  13. It’s of Tortilla chips.
  14. It’s of Shredded parmesan cheese.
  15. Prepare of Shredded mozerella cheese.
  16. It’s 1 bundle of chopped cilantro.
  17. It’s of Salt and pepper.
  18. It’s of Olive oil.
  19. You need of (Optional) sour cream.

But not having made chilaquiles before I followed the recipe faithfully (except for the cheese adding cotija instead of Monterey Jack). Delicious for breakfast, lunch or dinner! Chilaquiles are corn tortilla chips simmered and softened in salsa verde (Chilaquiles Verdes) or enchilada sauce (Chilaquiles Rojos). Chilaquiles is a traditional Mexican breakfast favorite that consists of fried tortilla chips, a sauce that's usually tossed with red (salsa roja) or green (salsa verde) and topped with fried eggs.

Chilaquiles instructions

  1. (Sauce may be prepped the day before). Combine tomatoes and chilis into blender and blend until almost smooth. In a large container, combine this mixture with corn, chopped mushrooms, and a pinch of the garlic and onions. Set aside..
  2. Note: For the chicken, I used my pressure cooker (set to poultry) and cooked it for 45 min. This way I get even cooked chicken I can easily shred it and get some amazing stock, but you may prep the chicken however you like..
  3. In a pressure/slow cooker, combine chicken, broth, and adobo seasoning and cook. Salt & pepper to taste. After cooking, separate meat from remaining stock. Save stock for later..
  4. The next steps will require you to judge portions based on cookware size and desired portions..
  5. Add oil to skillet. Cook onions until edges are slightly brown. Throw in garlic and cook for 1 min..
  6. Pour sauce mix onto skillet and bring to a simmer. Add saved chicken stock if available (or add original stock). Cook for 5 min, occasionally stirring, until sauce starts to thicken..
  7. Remove from heat and add chicken. Mix and allow to cool for 3-5 min. Note: I learned that allowing the food to cool let the chicken absorb more of the sauce and prevented the tortilla chips from getting too soggy too quickly when added..
  8. Add cheese and tortilla chips and mix, carefully covering all the chips..
  9. Top with cilantro and serve immediately..

Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) from the Nahuatl word chīlāquilitl [tʃiːlaːˈkilitɬ] is a traditional Mexican dish. A smoky red sauce is tossed and simmered with crispy tortilla chips and topped with fried eggs! Chilaquiles is a traditional Mexican breakfast. Origins of Chilaquiles. "Chilaquiles" is an ancient Aztec word meaning "chilis and greens". Chilaquiles became popular throughout Mexico and are thought to have been introduced to the US.

Categories
Mexican Recipes

Recipe: Delicious Fluffy tomato flavored Mexican rice

Fluffy tomato flavored Mexican rice. Make light and fluffy tomato-accented rice flavored with onion and garlic powders using this hand-me-down recipe. It's enjoyed by millions every day. Fluffy tomato flavored Mexican rice is something that I've loved my entire life.

You need of long grain rice. Prepare of knorr tomato flavored bouillion powder. Prepare of sazon cilantro and tomato seasoning. You can have Fluffy tomato flavored Mexican rice using 7 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Fluffy tomato flavored Mexican rice

  1. It’s 4 tbs. of canola oil.
  2. It’s 2 cups of long grain rice.
  3. It’s 1 1/2 tbs of knorr tomato flavored bouillion powder.
  4. Prepare 1 packet of sazon cilantro and tomato seasoning.
  5. You need 4 dashes of onion powder.
  6. It’s 4 dashes of garlic powder.
  7. Prepare 6 cups of water.

This recipe is a quick and easy way to make Mexican rice. This recipe makes a dry restaurant-style rice. You can also substitute the tomato chicken bouillon. Fluffy, beautifully seasoned Mexican Red Rice!

Fluffy tomato flavored Mexican rice instructions

  1. Heat oil in a large pan over medium heat. Fry rice until golden brown, 2 to 3 minutes. Slowly poor water into pan while stirring the rice. Season with tomato powder, sazon, onion powder, and garlic powder and stir..
  2. Bring to a boil. Cook an additional 2 minutes at boiling. Reduce heat to low simmer, then cover. Simmer on low until no more water is in the pot, roughly 15 minutes, being careful not to disturb and open the lid too much. Remove pan from heat and let sit covered to let moisture be completely absorbed into rice for 5 minutes more. Fluff with fork and serve..

With a whisper of coriander / cilantro fragrance and delicate tomato flavour, this Mexican rice Jasmine and basmati rice will produce similar fluffiness but will have a different fragrance because of the rice flavour. Medium grain will also be pretty fluffy. A perfect authentic Mexican Rice recipe! Never soggy, light and fluffy and deliciously flavorful, plus it's super easy to make and also the perfect compliment to I think the key to the best authentic Mexican rice is using Caldo de Tomate (you can find it in the Latin section of the grocery store). Fluffy tomato flavored Mexican rice. canola oil•long grain rice•knorr tomato flavored bouillion powder•sazon cilantro and tomato seasoning•onion powder•garlic powder.

Categories
Mexican Recipes

Easiest Way to Prepare Yummy Baked mexican chilli pasta

Baked mexican chilli pasta. Add the pasta, white sauce, coriander, salt and. Add the pasta, white sauce, coriander, salt and. This spicy, cheesy chili mac, made with Chili Magic® Chili Starter, is sure to Baked mexican chilli pasta.

In a large bowl, combine the chili, macaroni, green chilies, and three cups cheese; mix well and spoon into the baking dish. Pasta tossed with a rich tomato sauce with a tingle of spicy heat and plump prawns (shrimp). This Spicy Chilli Prawn Pasta is a total crowd pleaser to make all year round, and. You can cook Baked mexican chilli pasta using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Baked mexican chilli pasta

  1. It’s 1 cup of ground meat (mutton keema).
  2. Prepare 1 cup of elbow pasta.
  3. It’s 1 can of diced tomatoes.
  4. It’s 1 of onion.
  5. You need 3-4 of slit green chillies.
  6. Prepare 1 pack of mexican chilli mix.
  7. It’s 1 can of sweet kernel corns.
  8. You need 1 cup of shredded mozarella cheese.
  9. Prepare 1 tbsp of cumin powder.
  10. It’s 1 tbsp of coriander powder.

I've just added this delicious Mexican Chilli Pasta Bake recipe into the Nutritional Fit members area. It is packed with Protein as well as flavour. This chilli con carne recipe makes a tasty Mexican meal that's great as a family dinner. This easy recipe shows you how to make classic beef chilli.

Baked mexican chilli pasta instructions

  1. Golden fry the onion with the chillies, add the meat mixture with tomatoes and spices and cook for 10 min..
  2. Boil the pasta and drain well, prepare the oven at 350 deg cel, coat the baking tray well with cooking spray then add all the ingredients and spread the cheese on the top layer and bake for 10min..
  3. .

Top each portion of chilli con carne with a dollop of plain yogurt, sour cream or creme fraiche and serve with rice, baked potatoes or crusty bread and. This easy chilli con carne recipe is a quick and classic sharing option for a casual night with friends. Find out how to make it at BBC Good Food. This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. Try this delicious Spicy Mexican Pasta Bake, which is topped with the all-time favourite Mexican salsa sauce and loaded with cheese, which adds a smooth texture to the dish.

Categories
Mexican Recipes

Recipe: Yummy Tacos Carnitas

Tacos Carnitas.

You can cook Tacos Carnitas using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Tacos Carnitas

  1. Prepare 4-5 lbs of pork butt or shoulder.
  2. Prepare 3 tsp of salt.
  3. Prepare 1 tsp of black pepper.
  4. Prepare 1 tbsp of dried oregano.
  5. Prepare 1 tbsp of ground cumin.
  6. Prepare 1 tbsp of garlic powder (or 8 gloves smashed).
  7. Prepare 2 tbsp of lime juice (or two limes juiced).
  8. You need 1 of large white onion cut into circles about half a pinkies width.
  9. Prepare 1/2 cup of orange juice.
  10. You need 3/4 cup of coke.
  11. You need of Toppings of Carnitas/tortilla.
  12. It’s 2 stalks of cilantro cut up finely.
  13. It’s 1 of large white onion diced.
  14. It’s of White or yellow corn tortillas.

Tacos Carnitas step by step

  1. In slower cooker add pork (it may help if you cut it into 6 or so big chunks.
  2. Add the salt, pepper, oregano, cumin, garlic, onions, lime juice, orange juice, and coke into slow cooker.
  3. Cover on high heat for 6-8 hours (Until meat falls apart).
  4. Remove pork and shred with two forks. (Do not discard the juice).
  5. (Optional) transfer the pulled pork to a baking sheet LINED WITH FOIL. Use a bbq spread brush spread some of the juice from crock pot over the meat. Put on broil till a desired Crispyness. THEN Put meat back into slow cooker to sit in the juices and be served from the pot..
  6. On a frying pan on medium heat put on corn tortillas..
  7. They should not quite be browned but right before that. Make sure you flip and do both sides. (Should be served soft and warm).
  8. Assemble tacos with the meat, some of the diced white onion, and sprinkle on some cilantro.
  9. I love the Herdez mild guacamole salsa on top too! Also if you have a few fresh limes cut into wedges to squeeze on top! That’s the best!.
Categories
Mexican Recipes

How to Prepare Appetizing Mexican Stew with Fullblood Wagyu Beef

Mexican Stew with Fullblood Wagyu Beef.

You can have Mexican Stew with Fullblood Wagyu Beef using 23 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mexican Stew with Fullblood Wagyu Beef

  1. You need 1 PACKAGE of Double 8 Cattle Company Fullblood Wagyu Beef for Stewing.
  2. You need 2 QT of Beef Stock.
  3. You need 3 of Dried Ancho Chiles.
  4. It’s 2 of Dried Guajillo Chiles.
  5. Prepare 2 TBSP of Grapeseed Oil.
  6. You need 5 of Tomatillos (husks removed).
  7. You need 1/2 CUP of Cilantro Stems.
  8. You need 6 Slices of Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into 1/2 inch pieces).
  9. Prepare 20 OZ of Fire Roasted Tomatoes.
  10. You need 3 of Yukon Gold Potatoes (medium diced).
  11. Prepare 2 of Large Carrots (medium diced).
  12. You need 1 of Large Yellow Onion (small diced).
  13. It’s 2 of Poblano Peppers (medium diced).
  14. Prepare 12 OZ of Lager Style Beer (chef recommends Modelo Especial).
  15. It’s 2 TBSP of Apple Cider Vinegar.
  16. You need 5 of Garlic Cloves (minced).
  17. You need 14 OZ of Hominy.
  18. You need of Kosher Salt & Freshly Ground Black Pepper (to season).
  19. You need of Garnishes.
  20. Prepare 1 of Avocado (sliced).
  21. You need 2 of Jalapeños (cut into rings).
  22. It’s 4 OZ of Sour Cream.
  23. It’s Leaves of Cilantro.

Mexican Stew with Fullblood Wagyu Beef step by step

  1. PREPARING THE CHILES Place the beef stock in a large sauce pot. Bring to a boil. Add in the dried ancho and guajillo chiles, and let them soften for 30 minutes.
  2. PREPARING THE FULLBLOOD WAGYU BEEF AND VEGETABLES In the meantime, heat a large Dutch oven with 2 tablespoons of grapeseed oil. Brown the Fullblood Wagyu beef bacon in the Dutch oven, while stirring constantly. Once browned, remove the bacon from the Dutch oven (leave the bacon fat). Add in the tomatillos, and cook for 5 minutes until browned and blistered. Then, remove them, and place them in a blend-er..
  3. Season the Fullblood Wagyu beef for stewing with kosher salt and freshly ground black pepper. Place the beef in the Dutch oven. Sear the beef in the Dutch oven until browned. Once the Fullblood Wagyu beef has browned, add in the carrots, yellow onions, and potatoes. Sauté the vegetables and beef for 5 minutes.Then, deglaze the Dutch oven with the beer, while scraping the bottom with a wooden spoon to get up the bits. Add in the minced garlic, and turn the heat to low..
  4. PREPARING THE CHILES, TOMATILLOS, AND CILANTRO MIXTURE Grab the blender with the browned tomatillos in it.Add the softened chiles and beef stock to the blender.Then, add the apple cider vinegar and cilantro stems to the blender. Purée the mixture, and add it into the Dutch oven (with the beef and vegetables) once blended.
  5. FINAL STEPS Add the fire roasted tomatoes to the Dutch oven.Season the ingredients in the Dutch oven with 2 teaspoons of kosher salt. Cook on low for 3 hours (Please note: This can be transferred to a crock pot and cooked on low for 4 hours if you prefer). Add in the diced poblano peppers and hominy to finish. Serve warm, and garnish with sliced avocado, cilantro leaves, rings of jalapeño, and a dollop of sour cream.Enjoy!.
Categories
Mexican Recipes

Easiest Way to Cook Delicious Crockpot Taco Meat

Crockpot Taco Meat.

You can have Crockpot Taco Meat using 3 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Crockpot Taco Meat

  1. You need 2 pounds of ground beef.
  2. Prepare 1 cup of salsa.
  3. It’s 4 tablespoons of Taco seasoning – I use homemade taco seasoning.

Crockpot Taco Meat step by step

  1. Place the ground meat (raw) in the crock pot. Pour the salsa on top and sprinkle with the taco seasoning mix. (We use homemade taco seasoning.) Cover and cook on high for 3 -4 hours until no longer pink. Use a spoon to break up the taco meat and serve..
  2. Recipe Notes I like to break up the taco meat 30 minutes before serving. Also, you could use frozen ground beef but you will need to cook on high for 7 hours..
  3. I’m not stuck in the kitchen and the slow cooker does all the work. Plus, the taco meat stays nice and warm until everyone is ready to eat. It truly is perfect for any parties you might have..
  4. Freezable – cool completely place in zip lock, date and label. Pull out of freezer when needed right back in the slow cooker, (run warm water over the bag to loosen up from the bag.) when I buy hamburger meat in bulk when I start separating my meat in bags, I get my slow cooker/ crockpot out and make this and freezer it after it cools..
Categories
Mexican Recipes

Recipe: Delicious Cinnamon dessert taco shells

Cinnamon dessert taco shells. Tortilla shells, cinnamon and sugar mixture, canola spray oil. Cut tortilla shells in half (can use smaller tortilla shells, I was using what I had on hand so I cut them in half) skip if using small tortilla shells. Stir together sugar and cinnamon in a small bowl.

These sweet, crispy taco shells are a great place to start for dessert, as they're fun to make and exceptionally fun to fill. Bake a batch up for a sweet treat taco bar, then let your creativity fly to make your own custom fillings. If you need a few ideas to get started, we opted to personalize our shells to. You can cook Cinnamon dessert taco shells using 3 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cinnamon dessert taco shells

  1. Prepare of Tortilla shells.
  2. It’s of Cinnamon and sugar mixture.
  3. It’s of Canola spray oil.

Nicole shows us how to make Taco Bell Cinnamon Twists with this one special ingredient. Get the recipe: https Satisfy your sweet tooth with countless dessert recipes including cake recipes, cookie recipes, pudding recipes, pie recipes, frozen dessert recipes and many more. Eating them is great, but desserts are also delicious to look at. Post your pictures of them here!

Cinnamon dessert taco shells instructions

  1. Pre heat oven 400.
  2. Cut tortilla shells in half (can use smaller tortilla shells, I was using what I had on hand so I cut them in half) skip if using small tortilla shells..
  3. Spray tortilla shells with canola oil then add cinnamon and sugar all over flip over and repeat.
  4. Put in oven, bake until it bubbles up some… this will harden more as it cools. This should not take long 3-5 mins.
  5. Let them cool, make sure they keep the taco shape as they will harden more..
  6. This is what you don’t want! (sugar burns).
  7. Notes- I have seen people take small circle cookie cutters and cut out the tortilla shell I thought this was a waste of tortilla so I didn’t want to do it that way..

What is a good taco shell to use in this situation? Using tongs, very carefully drape each tortilla over two bars of oven rack. Fill cooled shells with ice cream, bananas and nuts. Proof that everything tastes better as a taco. Neapolitan Ice cream, drizzled chocolate, homemade crepe taco shell?

Categories
Mexican Recipes

How to Make Delicious Pambazo Mexicano Wagyu Chorizo Potato Sandwich

Pambazo Mexicano Wagyu Chorizo Potato Sandwich.

You can have Pambazo Mexicano Wagyu Chorizo Potato Sandwich using 22 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Pambazo Mexicano Wagyu Chorizo Potato Sandwich

  1. Prepare 1 PACKAGE of Double 8 Cattle Company Fullblood Wagyu Beef Chorizo.
  2. It’s 2 1/2 CUP of Yukon Gold Potatoes (diced).
  3. It’s 3 of Dried Guajillo Peppers (seeds removed).
  4. You need 2 TBSP of Grapeseed Oil.
  5. You need 3 of Garlic Cloves.
  6. It’s 8 of Black Peppercorns.
  7. It’s 1/2 TSP of Mexican Oregano.
  8. You need 1 1/2 CUP of Shredded Iceberg Lettuce.
  9. You need 1/4 CUP of Crumbled Cotija.
  10. It’s 2 TBSP of Mexican Sour Cream or Crema.
  11. You need of Hot Water (for soaking guajillo peppers).
  12. Prepare of Kosher Salt & Freshly Ground Black Pepper (to taste).
  13. Prepare 2 of Limes (cut into wedges).
  14. You need of Telera Dough.
  15. You need 2 TSP of Instant Yeast.
  16. Prepare 1 1/2 CUP of Water (at 80 Degrees).
  17. Prepare 1 TBSP of Honey.
  18. It’s 1 1/2 TBSP of Butter Softened.
  19. It’s 2 TSP of Salt.
  20. You need 4 CUP of All-purpose Flour.
  21. Prepare 1 of Egg (beaten).
  22. It’s 1 TBSP of Water (at room temperature).

Pambazo Mexicano Wagyu Chorizo Potato Sandwich instructions

  1. PREPARING THE TELERA ROLLS In a mixer bowl, combine the instant yeast and all-purpose flour.Then, add the 80-degree water, honey, softened butter, and salt. Mix until a soft dough forms. Knead the dough for 6 to 8 minutes at medium speed in a stand mixer.Cover the bowl with plastic wrap, and let it rise for 1 hour until the size has doubled.Once the dough has risen, punch it down. Then, divide the dough into 3.5 oz portions, roll into balls, and cover..
  2. Let the balls of dough rest for 5 minutes before shaping the dough pieces into football-shaped rolls (tapering the dough toward the edges of each roll).The rolls should be 5 inches long and 2 inch wide at the center.Place the rolls onto a parchment-lined baking sheet, and cover with greased plastic. Allow the rolls to rise while turning the oven on and preheating it to 400°F.Use one egg, beaten, and 1 tablespoon of water to create your egg wash..
  3. When the rolls are almost doubled in size, brush the tops and sides with the egg wash. Using a serrated knife, make two parallel slashes in the rolls. Bake for 20 to 22 minutes at 400°F until the rolls are golden brown. The centers should read 190°F on a thermometer. Remove the rolls from the oven, and cool completely..
  4. PREPARING THE PAMBAZO MEXICANO WAGYU CHORIZO AND POTATO SANDWICHPlace the diced potatoes in small bowl, and coat them with grapeseed oil.Season them with kosher salt and freshly ground black pepper. Spread the potatoes evenly on a baking sheet, and bake at 400°F until soft (about 20 minutes).Place the guajillo peppers in a bowl, and cover them with hot water to soften them (while the potatoes are cooking)..
  5. While the peppers are softening, cook the Fullblood Wagyu chorizo in a skillet over medium-high heat. Use a wooden spoon to break up any large pieces of chorizo, and crumble. Once the potatoes are cooked, add them to the skillet with the Fullblood Wagyu chorizo. Keep cooking for 3 minutes (this is just enough time to allow the flavors to blend and the potatoes to get a little more ten-der). Set aside..
  6. Place the guajillo peppers, 1 cup of water (that the peppers were previously soaking in), garlic cloves, Mexican oregano, and peppercorns into a blender. Process the ingredients until you have a smooth sauce. This is your guajillo sauce.Strain the sauce, and place in a bowl.Heat a griddle, and add a 1/2 tablespoon of oil. Slice the telera rolls that you prepared earlier.Place the sliced rolls upside down on the griddle, and brush their tops all over with the guajillo sauce..
  7. Flip the rolls so the tops get a little warm and crispy. Cook for a minute or two per side. Repeat the process with the rest of the rolls, adding oil to the griddle as needed..
  8. FINAL STEPS To assemble the Pambazo Mexicano Fullblood Wagyu chorizo and potato sandwiches, lightly coat the bread (toasted telera rolls) with sour cream.Place some chorizo and potatoes on each toasted roll.Top with the shredded lettuce, more sour cream, and crumble cotija cheese. Serve with warmed guajillo sauce, and a few lime wedges..