- 4-6 bolios (you can also use telera rolls)
- 5 russet potatoes (or 1/2 pound)
- 2 tablespoons oil (I use grapeseed but any oil works)
- 1/2 tablespoon salt
- 6 cups water
- 1/4 onion
- 9 oz chorizo (check out my recipe: https://almasrecipes.com/chorizo-recipe-2/)
Sauce for the Bread
- 12 chili california
- 1/2 teaspoon salt
- 1 garlic
- Approximately 3 cups water
- queso fresco
Optional Salsa Topping
- foil paper
- 6 medium tomatillos
- 3 jalapeno peppers
- 1/4 onion
- 1 garlic clove
- preheat two pot of water on the stove on medium heat (one with 6 cups- for the potatoes and the other with 3 cups- for the chilis)
- If you are making the salsa topping preheat a pan on medium heat. Line the pan with aluminum foil making sure to have enough to cover the chilis and tomatillos
- Pull the stems off the jalapeños and place them on the pan to roast. Make sure to turn periodically
- Peel the tomatillos and rinse them
- Peel and cut 1/4 onion into 3 pieces
- Peel a garlic clove
- Place the tomatillos, onions and garlic in the pan to roast with the jalapenos. Be sure to periodically turn in the pan
- In the meantime rinse, peel, and cut the potatoes into half inch thick pieces making sure they are all roughly about the same sizes for even cooking
- Add 1/2 tablespoon of salt to the pot with 6 cups of water and then add the cut potatoes and cook for 15-20 minutes
- Prep your California chilis with scissors by cutting the stem off, cutting a slit through the side and removing all seeds and veins.
- At the ingredients in the pan should be finished roasting. Remove the garlic and onion off the heat.
- Keep the jalapenos and tomatillos in the pan, add 1/3 cup of water into the pan and seal of the ingredients by wrapping the foil around them. Let cook for 5 more minutes then turn off heat
- Rinse off the California chilis under water making sure to remove any dirt
- Add the chilis to the pot with 3 cups of water and cook for 3 minutes. You will start to notice the chilis turn a brighter red color. When they are done cooking let it rest off the heat for 10 minutes
- Dice 1/4 onion
- A couple of minutes before the potatoes are done cooking preheat a pot with 2 tablespoons of oil with the diced onions
- Add the chorizo into the pot and cook for 7 minutes
- After 7 minutes drain the cooked potatoes and add to the chorizo. Stir to combine and cook for another 5 minutes
- Cut the lettuce for the topping (cut as much as you need)
- To make the salsa for the bread put the California chilis, 1/2 cup of broth from the cooked chilis, and 1/2 teaspoon salt into the blender.
- Blend until combined. The sauce should have a thicker consistency and stick to a spatula
- Pour the sauce into a round dish big enough to dip the bread rolls
- To make the optional salsa add the roasted garlic, onion, tomatillos and jalapeños along with the residual water in the foil, 1/2 teaspoon salt into the blender.
- Blend until combined
- Prepare the rest of the toppings by slicing the tomatoes and avocado.
- Cut your bread rolls in half but not completely through. You can choose to remove some of the inner bread to make more room for the filling.
- Preheat a large pan on medium heat with 2 tablespoons of oil
- Dip the bread roll into the red salsa until fully coated
- Cook in the pan for about 1 minute on each side. It is done cooking when the salsa browns a bit.
- Assemble your bombazo by adding the potato/chorizo mixture, lettuce, queso fresco, tomato, avocado and the optional salsa.
- Enjoy 😀