Broke Bank Vegan
First, make the guajillo chile salsa that will coat the outside of your pambazos.
Blend the salsa ingredients with a small amount of liquid (it should be quite thick).
Cube your potatoes small, then steam them for a faster cook time.
You can make your own or use a store-bought vegan chorizo to mix with the potatoes.
Brush the pambazo with your guajillo sauce, then crisp it on both sides.
Fill the chile-brushed pambazo with your potato and chorizo mixture.
Serve with lettuce, cashew crema, dairy-free cotija cheese, and salsa verde.
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