Bombazo Torta Recipe



  • 4-6 bolios (you can also use telera rolls)
  • 5 russet potatoes (or 1/2 pound)
  • 2 tablespoons oil (I use grapeseed but any oil works)
  • 1/2 tablespoon salt
  • 6 cups water
  • 1/4 onion
  • 9 oz chorizo (check out my recipe:

Sauce for the Bread

  • 12 chili california
  • 1/2 teaspoon salt 
  • 1 garlic 
  • Approximately 3 cups water 


  • lettuce 
  • queso fresco
  • crema
  • avocado
  • tomatoes 

Optional Salsa Topping

  • foil paper
  • 6 medium tomatillos 
  • 3 jalapeno peppers
  • 1/4 onion 
  • 1 garlic clove 


  1. preheat two pot of water on the stove on medium heat (one with 6 cups- for the potatoes and the other with 3 cups- for the chilis)
  2. If you are making the salsa topping preheat a pan on medium heat. Line the pan with aluminum foil making sure to have enough to cover the chilis and tomatillos
  3. Pull the stems off the jalapeños and place them on the pan to roast. Make sure to turn periodically
  4. Peel the tomatillos and rinse them
  5. Peel and cut 1/4 onion into 3 pieces
  6. Peel a garlic clove
  7. Place the tomatillos, onions and garlic in the pan to roast with the jalapenos. Be sure to periodically turn in the pan
  8. In the meantime rinse, peel, and cut the potatoes into half inch thick pieces making sure they are all roughly about the same sizes for even cooking
  9. Add 1/2 tablespoon of salt to the pot with 6 cups of water and then add the cut potatoes and cook for 15-20 minutes
  10. Prep your California chilis with scissors by cutting the stem off, cutting a slit through the side and removing all seeds and veins.
  11. At the ingredients in the pan should be finished roasting. Remove the garlic and onion off the heat.
  12. Keep the jalapenos and tomatillos in the pan, add 1/3 cup of water into the pan and seal of the ingredients by wrapping the foil around them. Let cook for 5 more minutes then turn off heat
  13. Rinse off the California chilis under water making sure to remove any dirt
  14. Add the chilis to the pot with 3 cups of water and cook for 3 minutes. You will start to notice the chilis turn a brighter red color. When they are done cooking let it rest off the heat for 10 minutes
  15. Dice 1/4 onion
  16. A couple of minutes before the potatoes are done cooking preheat a pot with 2 tablespoons of oil with the diced onions
  17. Add the chorizo into the pot and cook for 7 minutes
  18. After 7 minutes drain the cooked potatoes and add to the chorizo. Stir to combine and cook for another 5 minutes
  19. Cut the lettuce for the topping (cut as much as you need)
  20. To make the salsa for the bread put the California chilis, 1/2 cup of broth from the cooked chilis, and 1/2 teaspoon salt into the blender.
  21. Blend until combined. The sauce should have a thicker consistency and stick to a spatula
  22. Pour the sauce into a round dish big enough to dip the bread rolls
  23. To make the optional salsa add the roasted garlic, onion, tomatillos and jalapeños along with the residual water in the foil, 1/2 teaspoon salt into the blender.
  24. Blend until combined
  25. Prepare the rest of the toppings by slicing the tomatoes and avocado.
  26. Cut your bread rolls in half but not completely through. You can choose to remove some of the inner bread to make more room for the filling.
  27. Preheat a large pan on medium heat with 2 tablespoons of oil
  28. Dip the bread roll into the red salsa until fully coated
  29. Cook in the pan for about 1 minute on each side. It is done cooking when the salsa browns a bit.
  30. Assemble your bombazo by adding the potato/chorizo mixture, lettuce, queso fresco, tomato, avocado and the optional salsa.
  31. Enjoy 😀