Pambazo Mexican Chorizo and Potato Sandwich

Ingredients

• 2 cups finely shredded green cabbage (about 4 ounces; 115g)
• 2 scallions, trimmed and thinly sliced crosswise
• 1/4 cup fresh cilantro leaves and tender stems, chopped
• 1/4 cup (60ml) jocoque, plus extra if needed (see notes)
• 1 serrano pepper, stemmed and thinly sliced
• Kosher salt
• 2 tablespoons (30ml) neutral cooking oil such as canola or vegetable oil
• 1/4 medium yellow onion (4 ounces; 115g), peeled and trimmed
• 2 guajillo chiles, stemmed and seeded
• 3 medium cloves garlic (15g), peeled and lightly smashed
• One 7.75-ounce can Mexican hot tomato sauce (220g; see notes)
• 1 large russet potato (about 12 ounces; 340g), peeled, quartered lengthwise, and cut into 1/2-inch thick pieces
• 1 tablespoon (9g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight
• 1/2 pound (227g) homemade Mexican chorizo or store-bought (see notes)
• 2 tablespoons vegetable oil
• 2 telera or bolillo rolls
• 4 ounces (115g) queso fresco, thinly sliced into slabs

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