In a pot, boil the diced potatoes in salted water until they are tender (about 10-15 minutes). Drain and set aside.

In a skillet over medium heat, add the halal chorizo, cooking it until browned and cooked through (approximately 5-7 minutes).

Once the chorizo is cooked, add the drained potatoes into the skillet. Mix thoroughly until everything is well combined, and season with salt if necessary. Remove from heat.

Lightly toast the Mexican bolillo rolls. Make a slit down the side of each roll, ensuring not to cut all the way through. Fill each roll generously with the potato-chorizo mixture.

Quickly dip each filled roll into warm red salsa, ensuring they’re lightly coated.

In a clean skillet, add a little oil over medium heat. Fry the dipped sandwich for about 2-3 minutes on each side until they’re crispy and golden brown.

Transfer the Pambazos to a plate and top with shredded lettuce, a dollop of sour cream, and crumbled queso fresco. Serve immediately, and enjoy!