This pambazo recipe delivers everything you love in a Mexican sandwich—crispy outside, spicy chile-dipped bread, and a rich filling of potatoes and chorizo. It’s bold, satisfying, and easier to make ...

Here, telera rolls are dipped in a spicy chile sauce then fried and filled with a mixture of Mexican chorizo and diced potatoes that are cooked in chorizo fat. The tart slaw of fresh cabbage ...

Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring. Add the chorizo and fry for 5 minutes ...

"This is a take on queso fondido. It’s like very cheesy, stretchy, gooey mashed potatoes with a meaty kick from the spicy chorizo and a crunch from the potato chips," says the Cravings founder.

Meanwhile, for the sautéed chorizo and potatoes, heat a separate frying pan over a medium heat, add the chorizo and fry for 2-3 minutes, or until the oil comes out of the chorizo. Add the ...

then pour into warm bowls and top with a few pieces of cooked chorizo, with a drizzle of the oil from the pan over the top. You can use leftover mash in place of some or all of the raw potato, but ...

Usually the best sandwiches are not defined by how wet they are. That's not the case with this Mexican sandwich which is ...

Leave out the chorizo, or serve the pilaf as a side dish (or bed ... Transfer half of the mixture to an ovenproof dish, then top with half of the potatoes in a layer. Add the remaining rice mixture, ...

After about 5 minutes add the chorizo. Leave to cool then combine with the chopped potatoes and halloumi and thyme. Season with salt and pepper. 2. Lightly roll out the pastry just a little on a ...

more potatoes, a layer of chorizo and finish with a layer of potatoes. Sprinkle a little nutmeg, salt and white pepper on each layer as you go. Stir the milk and cream together and pour it over ...