- 2 pounds Idaho® Fingerling potatoes, skin on, cut crosswise into ¼” slices and roasted until tender
- 10-12 ounces Mexican chorizo, removed from casings
- 1/2 large white onion, diced
- Kosher salt, to taste
- 3/4 cup sour cream
- 1 lime
- Red Mole Coloradito (recipe follows)
- 2 cups prepared refried beans, warmed
- 1-1/2 cups Napa cabbage, shredded fine
- 5 ounces queso fresco, crumbled
- 1/3 cup micro cilantro greens
- 25 mini Pambazo rolls (or 12 bollio/teleres rolls cut in half)
Ingredients Red Mole Coloradito:
- 8 ounces (about 16) dried, but pliable, ancho chiles, stemmed, seeded and torn into large flat pieces
- 1 pound ripe fresh tomatoes (4 medium or 6 medium plum tomatoes)
- 1 large onion, cut into 1/8” slices (divided)
- 4 garlic cloves, unpeeled
- 1/4 cup vegetable oil (divided)
- 1/2 cup sesame seeds
- 1 teaspoon Mexican oregano
- 1/8 teaspoon cloves, freshly ground
- 1/4 teaspoon black pepper, freshly ground
- 1-1/2 teaspoons ground Mexican cinnamon
- 2 Tablespoons raisins
- 8 whole blanched almonds
- 3 Tablespoons bread crumbs
- 6 ounces Mexican chocolate, roughly chopped
- 4 cups chicken broth
- Preheat oven to 350°F. Lay fingerling slices on sheet pan and roast for 10 minutes.
- In a large skillet over medium-high heat, add the chorizo and cook through, breaking into very small pieces with a wooden spoon as you cook, about 5 minutes. Add the onion and cook until softened.
- Add chorizo mixture to roasting Idaho Fingerling potatoes, and continue roasting for another 10 minutes. Season to taste with Kosher salt.
- Blend the sour cream with the lime juice and season to taste. Place in squirt bottle for assembly.
- Warm the Red Mole Coloradito sauce, then dip rolls in the mole and turn to coat well.
- Place an oiled skillet over medium-high heat. Add the rolls two at a time to the hot skillet. Fry, pressing down gently, until browned on both sides. Remove from heat, set aside, and continue the process until all the rolls are fried.
- Cut the rolls open. Spread refried beans on the top half. On the bottom, mound the potato and chorizo mixture, and finish with Napa cabbage and queso fresco.
- Close the sandwich, and drizzle with lime crema and micro cilantro.
Directions Red Mole Coloradito
To toast and soak the chiles:
- Set a large skillet over medium heat. When hot, lay chile pieces on the hot surface in single layer (may require multiple searings). Press down with a metal spatula until they change color and become aromatic—about 15 seconds.
- Turn the chiles and press down, toasting other side. Remove to a bowl.
- When all chiles are toasted, cover with hot tap water and weigh down with a plate. Let soak until soft, about 30 minutes.
Roast the vegetables:
- Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on all sides, about 10 minutes. Cool.
- Return the skillet to medium heat. Add three-quarters of the onion slices and all of the garlic.
- Roast the onion on both sides until soft and blackened in spots, about 8 minutes. Roast the garlic on all sides until soft and blackened in places, about 15 minutes. Cool.
To toast the sesame seeds:
- Return the skillet to medium heat.
- Pour in 1 tablespoon of the vegetable oil, then add the sesame seeds. Stir continually until the sesame seeds brown, about 2 minutes. Scrape into a large bowl.
To blend the chile puree:
- Use tongs to transfer chiles to the bowl with sesame seeds, saving the soaking water. Add the oregano, cloves, pepper, cinnamon, raisins and almonds.
- Mix well, then pour half of the mixture into a blender. Add enough chile-soaking water to cover. Cover and blend at high speed until very smooth.
- Set a medium-mesh strainer over another bowl. Press the chile puree through the strainer with a rubber spatula. Discard the chile skins and sesame seed hulls left in the strainer.
- Repeat the process with the remaining chile mixture and soaking water.
To make the tomato puree:
- Peel cooled roasted tomatoes and discard skin Put the tomatoes in the blender with all the onion/garlic skillet juices. Peel and roughly chop the roasted garlic. Add to the blender along with the roughly chopped onion.
- Cover and blend at high speed until smooth. Set a clean skillet over medium-high heat and add 1 tablespoon of the vegetable oil. When hot, add the tomato puree. Cook, stirring continuously, until the tomato mixture thickens, 10 to 15 minutes.
To cook the mole:
- In a large heavy pot (preferably a 6- to 9-quart Dutch oven) over medium to medium-high heat, put the remaining 2 tablespoons of the vegetable oil. When hot, add the chile puree and stir continuously until the mixture becomes very thick—about 20 minutes.
- Add the cooked tomato mixture, bread crumbs and chocolate. Add the chicken broth and stir until the chocolate melts. Turn down the heat to medium-low and cook 30 minutes.
- Taste and season the mole with sugar (usually about 1 tablespoon) and salt (usually about 1 ½ teaspoons). Let the mole cool to room temperature, then blend again until silky smooth.
*recipe adapted from Chef Rick Bayless