Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
For the guajillo sauce:
  • 7 guajillo chilesdeveined
  • ¼ onioncut into chunks
  • 1clove garlic
  • 1 ½cups of water
  • 1tbsp non-GMS bouillon powder
  • avocado oil
For the green sauce:
  • 8 medium-sized green tomatoes
  • 3 serrano peppersor more
  • ¼ onioncut into chunks
  • 1clove garlic
  • 1 ½cups of water
  • 1tbsp non-GMS bouillon powder
For the pambazos:
  • 3 medium potatoes
  • 1lb sausage500 g
  • 8 pambazotelera or bolillo-type buns
  • avocado oilspray
  • saltto taste
  • lettucesour cream and cotija cheese
  1. Quarter the potatoes and put them in the Instant Pot®. Add enough water to cover completely; also add sea salt.
  2. 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.
  3. Once the time is up, release the pressure, uncover the pot and remove the potatoes. Allow to cool and then peel. Set aside.
  4. 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.
  5. Add all the green sauce ingredients into the Ace Nova blender, and set to Puree. Set aside. 
  6. In a hot frying pan, brown the sausage, add the potatoes, and using a potato masher, mash and combine all ingredients. Season with salt. 
  7. Cut the bread, fill with potatoes and sausage. Glaze generously with the guajillo sauce on all sides and sprinkle with oil.
  8. On the Instant Vortex control panel, press Air Fry, set the time to 8 Minutes and the temperature to 375ºF (190°C). Press Start.
  9. Halfway through, baste with more sauce and spray again with oil. 
  10. Fill with accompaniments, serve, and enjoy!