Mexican Pambazos | Spicy Street Food Sandwiches

Peel the potatoes and cut them into approx. 1 cm cubes. Parboil in a small pot of salted water for about 8 minutes until al dente, then drain and let steam dry briefly. Finely chop the onion and garlic cloves. Shred the iceberg lettuce into thin strips.

Heat 1 tbsp of sunflower oil in a large pan. Sauté the chopped onion and garlic over medium heat for about 2 minutes until translucent. Add the minced beef and fry over high heat for about 5 minutes, breaking it up, until browned all over.

Add the parboiled potato cubes, 1 tbsp of tomato paste, 1 tsp of smoked paprika, and the ground cumin to the minced beef. Season generously with a pinch of salt and freshly ground black pepper. Toss over medium heat for another 4–5 minutes until the potatoes have absorbed the flavours. Remove from the pan and keep warm.