Recipe by Pati Jinich
- 1 lb. red bliss potatoes, washed and diced
- 8 oz. uncooked Mexican chorizo sausage, casings removed and coarsely chopped
- 1/2 c. thinly sliced scallions, white and light-green parts only
- 1 t. kosher or sea salt, or more to taste
- 5 T. olive oil
- 2 T. white distilled vinegar
- 1/8 t. sugar
- Freshly ground black pepper to taste
- 1 ea. head romaine lettuce, leaves thinly sliced
- 1 ea. Avocados From Mexico, halved, peeled, pitted, and sliced, or more to taste
- 8 ea. sturdy buns (such as bolillos, teleras, panini, or baguettes), cut into individual portions of about 3" to 4"
- Bring a medium pot of water to a boil over high heat.
- Add the potato pieces, and once the water returns to a boil, cook for 10 to 12 minutes or until the potatoes are tender. Drain.
- Place the chorizo in a large skillet over medium-high heat. As it cooks, use a wooden spoon or spatula to crumble it into smaller pieces.
- Once the chorizo begins to brown and crisp, after about 5 to 6 minutes, add the scallions and stir to combine; cook for about 1 minute or until the scallions begin to soften.
- Add the cooked potatoes and salt to the skillet, mashing them into the chorizo mixture with a potato masher or a similar tool, for about 1 minute until well combined.
- Remove from the heat. Taste, and add salt as needed.
- In a medium bowl, whisk together the oil and vinegar, along with the sugar, salt, and pepper to taste. Toss in lettuce and mix well.
- Slice the bread in half, scoop about 1/2 cup of the potato and chorizo mix on top of one piece. Add a couple tablespoons of the dressed lettuce, followed by 2 to 3 slices of avocado and pickled jalapeños on top, and add the top layer of bread. Serve.