How to make Chorizo and potato Panbazos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

queso fresco

🥗Healthier: feta cheese

💰Cheaper: cotija cheese

Feta provides a similar texture and flavor at a lower cost.

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain potatoes and let cool slightly, then peel and mash in a bowl.

Cook chorizo in a skillet over medium heat until browned and cooked through, about 5-7 minutes.

Add the mashed potatoes to the skillet with chorizo and mix until well combined.

Season the mixture with salt and black pepper to taste.

Form the chorizo and potato mixture into small patties or balls.

Cut bolillo rolls in half and lightly toast on a skillet until golden brown.

Spread a layer of pico de gallo on the bottom half of each roll.

Place a chorizo and potato patty on top of the pico de gallo in each roll.

Top with avocado slices, a dollop of sour cream, and crumbled queso fresco.

Sprinkle with chopped cilantro and a squeeze of lime juice.

Close the rolls and serve immediately, with extra lime on the side.

Cooking Techniques

Spice Level:

Allergens