Chili-dipped stuffed rolls (Pambazos)

1. Peel and dice the potatoes and boil in salted water for 10-12 minutes until tender; drain.

2. Squeeze the chorizo out of its casing and fry it in a dry pan for 5 minutes, add the chopped onion, then the potatoes, crush them lightly with a fork and fry together for 5 minutes; season with salt.

3. Stem and deseed the guajillo chilies, soak them in hot water for 15 minutes, then blend with the garlic, salt and some of the soaking water until smooth and strain.

4. Halve the rolls, dip the outsides into the chili sauce and fry in a little oil in a pan for 1-2 minutes per side, until the sauce sets onto them and turns slightly crisp.

5. Open the rolls and fill with the potato-chorizo, thinly shredded lettuce, sour cream and crumbled queso fresco. If you can't find queso fresco, a mix of feta and ricotta is a good substitute.

6. Serve immediately, while hot.

Tip: Soft, flat white rolls work best – a crusty roll won't soak up the sauce as well.