This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.
Recipe information
Yield
4 Servings
Ingredients
4
2
6
1
2
¼
2
½
⅓
Need to make a substitution?
Preparation
Step 1
Bring chiles and 1 cup water to a boil in a small saucepan over medium-high heat. Remove from heat and let cool 10 minutes. Purée in a blender until smooth; season with salt. Set aside.
Step 2
Cook potatoes in a small pot of boiling salted water until just tender, 25–30 minutes. Drain and let cool slightly. Peel, transfer to a large bowl, and mash lightly into large pieces; season lightly with salt and pepper.
Step 3
Heat 1 Tbsp. oil in a medium skillet over medium-high. Cook chorizo, breaking up with a spatula and stirring occasionally, until browned, 5–7 minutes. Transfer chorizo to bowl with potatoes with a slotted spoon.
Step 4
Heat 3 Tbsp. oil in same skillet over medium. Add potato mixture and cook, pressing down lightly with a spatula, until well browned underneath, about 5 minutes. Turn and cook, again pressing into an even layer, until second side is well browned, about 5 minutes. Remove from heat.
Step 5
Heat a griddle or large skillet over medium. Slice rolls in half lengthwise and spread mayonnaise over cut sides. Toast rolls, cut side down, until golden brown, about 3 minutes. While rolls are toasting, brush crust sides with reserved chile purée to coat. Transfer rolls to a plate.
Step 6
Add remaining 2 Tbsp. oil to griddle, then return rolls to griddle and toast, crust side down, until golden brown, about 1 minute. Transfer to a cutting board.
Step 7
Divide potato filling between bottom halves of rolls; top with lettuce, ½ cup queso fresco, and about ⅓ cup crema mixture. Close sandwiches and cut in half. Garnish with more queso fresco and crema, if desired.