PAMBAZO MEXICANO
This particular bread, also called Pambazo Mexicano, is very similar to a Kaiser roll but dusted with flour and without the seeds. In Mexico City, a Pambazo is a sandwich made of a particular type of bread stuffed with potatoes and chorizo and then drenched in a guajillo sauce.
Provided by Mely Martínez
Categories Antojitos
Time 45m
Number Of Ingredients 12
Steps:
- Place the diced potatoes in a saucepan with hot water and cook over medium-high heat. It will take about 10-12 minutes for the potatoes to be cooked.
- Place the guajillo peppers in a bowl with hot water to soften while the potatoes are cooking.
- In the meantime, cook the chorizo in a skillet over medium-high heat. It will be ready in about 8 minutes.
- By this time the potatoes should be ready, so remove them from heat and drain. Next, stir them into the skillet with the chorizo, and keep cooking for three minutes. This is just enough time to allow the flavors to blend and the potatoes to get a little more tender. Set aside.
- Place guajillo peppers, 1 cup of soaking water, garlic clove, oregano, and peppercorns into a blender. Process until you have a smooth sauce. Strain and place in a bowl.
- Heat a griddle and add a 1/2 tablespoon of oil. Place the sliced rolls upside down and brush their tops all over with the Guajillo salsa. Flip the rolls so the tops get a little warm and crispy. This step will be about a minute per side. Repeat the process with the rest of the rolls, adding oil to the skillet as needed.
- To assemble the Pambazo, place some chorizo and potatoes on each toasted roll, then top with the shredded lettuce, cream, and cheese. Serve with a hot salsa or pickled jalapeños. Enjoy!
Nutrition Facts : ServingSize 1 Pambazo, Calories 413 kcal, Carbohydrate 42 g, Protein 15 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 823 mg, Fiber 3 g, Sugar 5 g
VEGAN PAMBAZOS
Vegan Pambazos! Soft rolls are coated in rich guajillo salsa, pan fried until perfectly crispy, and filled with seasoned chorizo, potatoes, and an array of fresh veggies. The pambazo, similar to a torta, is an iconic Mexico City dish that is perfectly balanced with flavor and texture, and absolutely delicious!
Provided by Ashley
Categories Vegan
Time 1h
Yield 6 Pambazos
Number Of Ingredients 27
Steps:
- For the guajillo sauce, place the dried chiles in a large bowl. Fill the bowl with boiling hot water to cover the chiles by about an inch. Set aside for 20 minutes to rehydrate. Drain and place in a high-powered blender.
- Meanwhile, heat the avocado oil in a small pot over medium-high heat. Once the oil is hot, add the ½ chopped white onion and 4 cloves garlic, and pan roast until the outer layers begin to char a bit, stirring every so often, about 6 to 7 minutes. Remove from the pot and place in the high-powered blender with the remaining sauce ingredients. Pulse until smooth. Taste and adjust seasonings as necessary. Place the sauce back into the small pot that you roasted the onions and garlic in and simmer over low heat, uncovered, stirring every so often (*see recipe notes).
- For the pambazos, place the potatoes in a 4-quart pot of salted cold water and bring to a boil over high heat and cook until just fork tender, about 10 minutes. Drain and set aside.
- Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Once the oil is hot, add the minced onion, jalapeño and garlic, and sauté until the onion is translucent, about 5 minutes. Add in the soy chorizo and cook, stirring often, until just heated through, about 3 to 4 more minutes. Add the potatoes and ⅓ cup of the guajillo sauce, and continue to cook, stirring often, until the potatoes are very tender, about 5 to 6 more minutes. Season with the salt and pepper, mix to combine, and set aside. Wipe the skillet with a paper towel (you will use this skillet for to fry your bread).
- Remove the guajillo sauce from the heat and place in a large shallow bowl. Using your fingers, gently scoop out and discard the bottom half of the inside of the rolls, leaving about ½" shell. Depending on how large your skillet is, you'll probably have to work in batches. Using tongs, gently dunk the bread into the guajillo sauce and fry in about 2 teaspoons of oil over medium high heat until crispy, about 2 to 3 minutes per side. Repeat until all the bread is dipped and fried (*see recipe notes).
- To build the pambazos, place about 1 cup of the potato-chorizo mixture in the hollowed-out portion of the rolls. Top with about ½ cup lettuce, a couple slices of tomatoes, a generous portion of vegan queso fresco, some chopped cilantro and a couple teaspoons of salsa verde. Place on the top bun and enjoy!
PAMBAZOS MICHOACANOS: MICHOCACAN STYLE SANDWICHES
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make a lengthwise cut on 1 side of the guajillo chiles and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and some of the soaking water in a blender, puree with garlic and onion, strain and set aside.
- Cook the potatoes whole with skin on in salted water for about 25 minutes or until they feel soft. Then remove the skin and cut into small dice.
- In a medium-size non-stick skillet cook the chorizo at low heat and remove all the excess oil, add the diced potatoes and mix; season with salt.
- Stuff the bread with the potato-chorizo mixture. Dip the stuffed bread in the guajillo sauce and saute in the hot oil on both sides.
- Right before serving mix the cabbage with the vinegar, divide and insert into the sandwich.
MEXICAN PAMBAZO MY WAY
This is a wonderful recipe I learned from my husband's family from Mexico City, which I adapted a bit for my family. It's a favorite and our children especially love this one. Just be sure to get out your napkins...this one is messy!
Provided by Sunny LeVan Tellez
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, jalapeno, garlic, chili powder, vinegar, and salt in the hot skillet until beef is browned and crumbly, 5 to 7 minutes.
- Bring a pot of lightly salted water to a boil. Boil the potatoes and carrots just until tender, 15 to 20 minutes. Drain and dice them.
- Cut rolls lengthwise and hollow out, removing some of the bread in the center of the rolls with your fingers. Lay the rolls in the sauce with the outsides down. These should look like little boats floating in the sauce.
- Heat oil in a deep skillet over medium heat. Fry the sauce-soaked roll halves in batches until browned on the outside, about 5 minutes. Remove and drain on a paper towel-lined plate.
- Fill the bottoms of the fried rolls with the meat filling, then lettuce, cheese, and avocado slices. Spread sour cream on the undersides of the tops of the rolls. Place the tops on the rolls and serve.
Nutrition Facts : Calories 753.8 calories, Carbohydrate 95.6 g, Cholesterol 57.5 mg, Fat 25.9 g, Fiber 8 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 1090.3 mg, Sugar 2.1 g
More about "best pambazos veganos recipes"
60 BEST VEGETARIAN MEXICAN RECIPES (ALL EASY!) - HURRY …
From hurrythefoodup.com
BEST PAMBAZOS VEGANOS - BROKE BANK VEGAN
From brokebankvegan.com
PAMBAZOS | BY MUY DELISH
From muydelish.com
4.9/5 (17)Total Time 35 minsCategory Main DishCalories 355 per serving
THE BEST VEGAN POTATO RECIPES - 78 FANTASTIC RECIPES - ZARDYPLANTS
From zardyplants.com
BEST PAMBAZOS VEGANOS [VIDEO] | RECIPE [VIDEO] | MEXICAN MAIN …
From pinterest.com
BEST PAMBAZOS VEGANOS | RECIPE | VEGAN MAIN DISHES, MEXICAN …
From pinterest.com
HOW TO MAKE THE BEST PAMBAZO MEXICANOS (SANDWHICH) - YOUTUBE
From youtube.com
BEST PAMBAZOS RECIPE | MEXICAN MADE MEATLESS™
From mexicanmademeatless.com
VEGAN PAMBAZOS RECIPE - YOUTUBE
From youtube.com
PAMBAZOS - A GLORIOUS MEXICAN DISH | THE FOOD WONDER
From thefoodwonder.com
BEST PAMBAZOS VEGANOS | RECIPE | VEGAN MEXICAN RECIPES, …
From pinterest.com
BEST PAMBAZOS VEGANOS | RECIPE | MEXICAN FOOD RECIPES, …
From pinterest.com
PAMBAZOS RECIPE | POTATO AND CHORIZO PAMBAZOS - MEXICAN MADE …
From mexicanmademeatless.com
PAMBAZO BREAD RECIPE - COOKTHINK
From cookthink.com
BEST PAMBAZOS VEGANOS | RECIPE | MEXICAN FOOD RECIPES, …
From pinterest.co.uk
BEST PAMBAZOS VEGANOS | RECIPE | VEGAN MAIN DISHES, CHORIZO AND …
From pinterest.co.uk
PAMBAZOS (MEXICAN SALSA-DUNKED SANDWICHES) - HOST THE TOAST
From hostthetoast.com
MEXICAN FRIED EGGPLANT SANDWICH (VEGAN TORTAS AND PAMBAZOS) …
From seriouseats.com
PAMBAZOS AUTHENTIC RECIPE - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love