Mama Maggie's Kitchen

For the Filling
2 In a large skillet, heat 2 tablespoons oil.
3 Add the chorizo and cook. About 4-5 minutes.
4 Drain excess fat.Return chorizo to the skillet.
5 Add the cooked potatoes to the skillet. Mash until smooth.
6 Set the filling aside until ready to use.
For the Sauce
9 To a stock pot, add guajillo chile and 4 cups of water. Bring to a boil. Turn heat off. Let rest for 5 minutes.
10 Discard water.
11 To a blender, add reconstituted chile, 1 cup water, onion, garlic clove, and salt.Blend until smooth.
12 Pour the guajillo chile sauce in a large deep dish (such as a Pyrex plate).
To Assemble the Sandwich
15 Cut the telera bread in half.
16 Dunk the top and the bottom of the bread in the guajillo sauce.  Do not dunk the inside of the bread.
17 In a frying pan, heat ¼ cup oil. (You can also use butter).
18 Add the bread to the pan and fry for 1 minute on each side.
19 Baste with more sauce, if you like.(You can also use a well-oiled griddle instead of frying).
20 Place bread on the plate.
21 Add the chorizo potato mixture to the bottom half of the bread.Top with lettuce, crema mexicana, and salsa.
22 Top the sandwich with the other half of the bread.
23 Serve and enjoy!