Pambazo Veracruzano Veracruz Style Bread Recipes

PAMBAZOS MICHOACANOS: MICHOCACAN STYLE SANDWICHES

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.

HOMEMADE PAMBAZOS BREAD RECIPE

Steps:

• In a medium mixing bowl, mix together yeast, sugar and lukewarm water. Stir until the yeast is dissolved. Let stand for 5 minutes until the yeast activates and a foam begins to form on top of the liquid.
• Add soft butter, salt, and flour. Mix until ingredients are just incorporated.
• Knead dough for 4-5 minutes until a soft dough ball is achieved. Place in a bowl that has been greased with oil. Cover and place in a warm place.
• Let rest until double in size, for about 45 minutes to 1 hour.
• Remove the dough from the bowl. Punch to release gas. Divide into 8 equal parts. Let rest for 10 minutes.
• Shape each dough piece into a ball and then pull to flatten into an oval. Use a straw to press down into the dough about one-third from the edge, keeping it from cutting all the way through the dough. Then press the straw again one-third from the other edge. This will give you two lines across the top of the bread. Repeat with all 8.
• Place dough on a baking sheet lined with parchment paper.
• Let dough rest until doubled in size, approximately 45 minutes.
• Brush a little water on the top of each roll, using a pastry brush. Bake at 400F degrees for about 5 minutes.