Tortas Pambazos with California Avocados

Crema:

1. Stir all ingredients in a bowl to combine. If the mixture seems too thick, add a little water. Season to taste with salt.

Guajillo Salsa:

1. Bring a pot of water to a boil. Place the chiles in a large heatproof bowl. Pour the boiling water over the chiles and let sit for 20 minutes until chiles are softened.
2. Transfer the softened chiles (but not the soaking liquid) to a blender. Add the remaining ingredients and a pinch of salt and puree until very smooth. Add some of the chile soaking liquid if necessary to blend. Season to taste with salt.

Salsa Escabeche:

1. Place all ingredients in a food processor and blend to form a chunky salsa. Add salt to taste.

Pickled Vegetables:

1. Place the carrots, jalapenos, cauliflower, and onion in a large bowl. Stir in the salt and let rest for 30 minutes.
2. In a medium pot, combine the vinegar, water, sugar, bay leaf, garlic, marjoram, thyme, and allspice. Bring to a boil.
3. Transfer the vegetables to a mason jar or other comparable container with a lid. Pour the boiling vinegar mixture over the vegetables and cover the jar with plastic wrap. Let cool slightly, then cover with a secure lid and refrigerate for at least 8 hours.

Assembly:

1. Place the shaved cabbage and sliced white onion in a large bowl. Add the crema and toss to coat. Season with salt if needed. Place in the refrigerator until needed.
2. Bring a medium pot of water to a boil. Add 1 tablespoon of salt and the diced potatoes. Cook until al dente, 6-8 minutes. Remove from heat, drain potatoes and set aside.
3. Heat a tablespoon of oil in a large skillet over medium-high heat. Add the crumbled chorizo and cook, stirring occasionally, until hot and cooked through, about 10 minutes. Stir in the potatoes and cook another 2 minutes to heat everything through. Remove from heat, set aside.
4. Meanwhile, slice each roll in half, but not all the way through. Dip the outsides of each roll in the Guajillo Salsa, making sure to wet the outsides completely. Heat a tablespoon of oil in a large skillet over medium heat. Add as many closed rolls as will fit, working in batches as needed to sear the outsides. Smash the rolls down against the surface of the pan as you cook, until the rolls are seared and crispy on both sides, about 5 minutes total. Repeat with the remaining rolls, adding more oil to the pan as needed.
5. Spread 2 tablespoons of the Salsa Escabeche onto the bottom half of each roll. Add about ½ cup of the potato-chorizo mixture, spreading to cover the roll evenly. Thinly slice the avocados, using ¼ of an avocado per sandwich, placed over the potato-chorizo mixture. Top each with about ¼ cup of the cabbage slaw and sprinkle each with about a tablespoon of crumbled queso fresco. Serve hot.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.