Pambazo

Step 1: Soak 6 dried guajillo chillies in 400 ml hot water until soft, about 15 minutes. Blend with 250 ml of the soaking water, 2 cloves garlic, ¼ white onion and ½ tsp salt until smooth, then strain into a wide dish.

Step 2: Boil 1 ⅛ lb waxy potatoes in salted water until just tender, then drain.

Step 3: Fry 9 oz fresh Mexican pork chorizo in a frying pan over a medium heat, breaking it up, until the fat runs and no pink remains, at least 160°F. Add ½ white onion and the potatoes and fry until the potatoes are coloured and soaked in red fat. Season with ½ tsp salt.

Step 4: Fill each of 4 pambazo rolls or soft white rolls generously with the chorizo and potato and press shut.

Step 5: Quickly dip the outside of each filled roll in the guajillo sauce, turning to coat both sides. Don't let it soak: a few seconds is enough, and soaking is the usual reason pambazos fall apart.

Step 6: Heat 4 tbsp vegetable oil on a griddle or wide frying pan over a medium heat. Fry the rolls until the outside is dark red, crisp in places and no longer wet, about 3 minutes a side, pressing gently with a spatula.

Step 7: Open each pambazo and add 3 ½ oz shredded lettuce, ½ cup Mexican crema or soured cream and 2 ⅞ oz queso fresco or feta. Serve hot with ½ cup salsa verde.