Guajillo-soaked Mexican sandwiches with spiced potatoes and a creamy egg-tomatillo salsa verde. Delicious, vegetarian, and easy thanks to the make-in-advance mini-recipes that are used in the filling.
Course Main Dishes, Sandwich
Cuisine Mexican, North American
Keyword authentic, mexican egg sandwich, pambazo sauce, tomatillo salsa, vegetarian mexican sandwich
Onion for the salsa verde - Because you're cooking the onion in boiling water and then removing it, you want it to stay together as one piece. In order to do this, cut the top off of a whole onion and peel away the skin/outer layer, but DO NOT cut off the root end (do trim it to clean it up and remove any roots, but leave it intact). You can halve the onion through the center (half a medium onion is usually around 150 g) and add it to the pot as is. When it comes out of the pot it should be intact. You can trim away the root end now if you like, but it will be fine if it goes into the blender as is.