• 7 guajillo chiles deveined
  • ¼ 1 yellow onion
  • 1 clove garlic
  • 1 ½ cups of water
  • 1 tbsp non-GMS bouillon powder
  • avocado oil
  • 8 medium-sized green tomatoes
  • 3 serrano peppers or more
  • ¼ onion cut into chunks
  • 1 clove garlic
  • 1 ½ cups of water
  • 1 tbsp non-GMS bouillon powder
  • 3 medium potatoes
  • 1 lb (500 g) sausage
  • 8 pambazo telera or bolillo-type buns
  • Avocado oil spray
  • Salt to taste
  • lettuce sour cream and cotija cheese
  • Quarter the potatoes and put them in the Instant Pot®. Add enough water to cover completely; also add sea salt.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.
  • Once the time is up, release the pressure, uncover the pot and remove the potatoes. Allow to cool and then peel. Set aside.
  • Roast the onion, garlic and guajillo chili peppers until golden. Soak chiles in water, blend everything (including soaking water where). Add oil to a heated pot and brown the sauce and strain.
  • Add all the green sauce ingredients into the Ace Nova blender, and set to Puree. Set aside. 
  • In a hot frying pan, brown the sausage, add the potatoes, and using a potato masher, mash and combine all ingredients. Season with salt. 
  • Cut the bread, fill with potatoes and sausage. Glaze generously with the guajillo sauce on all sides and sprinkle with oil.
  • On the Instant Vortex control panel, press Air Fry, set the time to 8 Minutes and the temperature to 375ºF (190°C). Press Start.
  • Halfway through, baste with more sauce and spray again with oil. 
  • Fill with accompaniments, serve, and enjoy!
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