Soak the seeded guajillo chiles in 1 cup of hot water until soft. Blend them with the garlic, a splash of the soaking water, and salt to taste. The sauce should be fairly liquid.

Peel and dice the potatoes into small cubes. Fry them with the vegan chorizo and salt to taste.

Wash and chop the lettuce.

Slice the rolls horizontally. Using a brush, coat the bread with the chile sauce, then toast on a skillet with a little oil until lightly browned. Fill with the potato mixture.

Serve topped with lettuce, sour cream, and shredded cheese.