2 T oil
2 links chorizo or other highly seasoned sausage (e.g. pepperoni)
1/2 t salt
1 c water
2 medium starchy (idaho) potatoes
1/2 c frozen peas

2 bulkie or other white rolls

1/2 onion
1 medium clove garlic
2 medium-spicy chiles (dried or fresh) or 1 hot (e.g. jalapeno) and one mild red pepper
1/2 cup of boiling hot water

4 T oil

Dice the chorizo into very small pieces and peel and dice the potato into medium cubes. Put the sausage into a small frying pan. Fry in the oil until browned. Add some of the water, the diced potatoes, and the salt. Cook until the potatoes are soft, adding water as neccesary to prevent it from totally drying out. There should be a sauce of potato starch -- this sauce should be thick, not watery. Add the peas and cook a minute more.

Split the rolls and hollow them out, leaving only the crust. Stuff with the potato mixture.

If you are using dried peppers, put them in a bowl and pour the boiling water over them. Let them sit and soften for 5 minutes, then open them up and remove the seeds and ribs. Reserve the soaking water.

If you are using fresh peppers, split them and remove the seeds and ribs.

Roughly dice the onion and garlic. Put them, along with the pepper and the soaking water/hot water.

Put the stuffed rolls in a dish (or do them one by one). Pour the sauce over the rolls, carfully flipping them once with a spatula and making sure they are liberally covered.

Heat the 4 T of oil in a large frying pan over medium-low heat. When the oil is hot, use the spatula to carefully place them in the pan. Fry for 5-7 minutes on each side, turning and flipping as neccessary to brown them very well. They will actually be almost blackened in spots, but not to worry, they are not burned, just well caramelized.

these babies are ready!

When they are finished frying, remove them from the pan and wrap them in wax paper or tin foil. Cut in half and serve.