Cook the potatoes in a pressure cooker. Once it starts to whistle, lower the heat and cook for 5 minutes, then turn off the heat.

Remove the seeds from the chiles and boil them in 1/2 cup water (about 120 ml) for about 10 minutes.

To make the sauce, blend the chiles with the garlic. Set aside. The sauce should be somewhat thick. If it’s too thin, simmer over low heat until it thickens.

Peel the cooked potatoes and dice them. Heat a skillet with oil over medium heat, sauté the finely chopped onion until translucent, then add the chorizo. When the chorizo changes color and starts to brown, add the potatoes, season with salt and pepper, and fry for about 5 minutes. Add more oil if needed for even frying. Set aside.

To assemble the pambazo, slice the bread rolls in half, fill with the potato and chorizo mixture, and close the rolls.

In a nonstick skillet, heat oil over medium heat. Spoon some sauce over the top of the bread, then place the sauced side down in the skillet. Be careful, as it may splatter. Move the bread with a spatula in a circular motion for about a minute to prevent sticking.

Remove the bread with a spatula. Add about 4 more tablespoons of oil to the skillet. Spoon more sauce onto the other side of the bread and fry the other side.

Remove from the skillet and open the roll to add lettuce and crumbled cheese. Close again and enjoy.

Some people like to add their favorite spicy salsa inside.