Chapter One: January

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1 can sardines
1/2 chorizo sausage
1 onion
oregano
1 can chiles serranos
10 hard rolls

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Chop onions fine. Fry the sausage over low heat so that it cooks thoroughly without getting too brown. When done, remove from heat and add the sardines, which have been deboned ahead of time. Any black spots on the skins must be scraped off with a knife. Combine the onions, chopped chiles and the ground oregano with the sardines. Let the mixture stand before filling the hard rolls.

Christmas Rolls