Pambazo Recipes

PAMBAZO MEXICANO

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!

PAMBAZO VERACRUZANO/ VERACRUZ-STYLE BREAD

Steps:

• Mix the yeast with the warm water and 1 1/4 cup of flour.
• Shape the dough into small, round loaf and cut a cross on top. Place the dough into a bowl and cover with a towel or plastic wrap. Allow it to sit for up to an hour.
• Add the salt, sugar, milk, and remaining flour and water and mix well using a an electric mixer.
• You should now have elastic and soft dough. Place this dough in a large bowl which has been lightly coated in lard or oil and cover it with plastic wrap. Place it in the refrigerator to sit overnight.
• Preheat oven to 165 degrees Celsius.
• Remove the dough and allow it to sit at room temperature for 2 hours.
• Cut the dough into 120 gram portions. Roll each portion into a ball and place each ball of dough on a lightly oiled baking sheet.
• Let the dough rise for an hour. Cover with a towel or plastic wrap.
• Place the baking sheet into the oven and bake for 20 minutes.
• Remove from the oven and allow to cool before slicing and serving.

PAMBAZO

Steps:

• In a large skillet, heat 2 tablespoons oil.
• Add the chorizo and cook. About 4-5 minutes.
• Drain excess fat.Return chorizo to the skillet.
• Add the cooked potatoes to the skillet. Mash until smooth.
• Set the filling aside until ready to use.
• To a stock pot, add guajillo chile and 4 cups of water. Bring to a boil. Turn heat off. Let rest for 5 minutes.
• Discard water.
• To a blender, add reconstituted chile, 1 cup water, onion, garlic clove, and salt.Blend until smooth.
• Pour the guajillo chile sauce in a large deep dish (such as a Pyrex plate).
• Cut the telera bread in half.
• Dunk the top and the bottom of the bread in the guajillo sauce. Do not dunk the inside of the bread.
• In a frying pan, heat ¼ cup oil. (You can also use butter).
• Add the bread to the pan and fry for 1 minute on each side.
• Baste with more sauce, if you like.(You can also use a well-oiled griddle instead of frying).
• Place bread on the plate.
• Add the chorizo potato mixture to the bottom half of the bread.Top with lettuce, crema mexicana, and salsa.
• Top the sandwich with the other half of the bread.
• Serve and enjoy!

PAMBAZOS (MEXICAN SALSA-DUNKED SANDWICHES)

Steps:

• In a large, high-walled skillet over medium heat, toast the chiles until fragrant, about 15 seconds on each side. Add in 1/2 of the onion and the garlic and cover with water. Bring to a boil and then reduce to a simmer until the chiles are rehydrated.
• Strain out the chiles, onions, and garlic over a bowl, reserving the liquid. In a blender, combine the strained solids, a cup of the reserved liquid, and about 1/4 teaspoon Kosher salt. Blend until smooth.
• In a large skillet over medium-high heat, add the chorizo and cook through, breaking apart with a wooden spoon as you cook, about 5 minutes. Add remaining 1/2 of the onion and cook until softened.
• Add in the boiled potatoes and press them with the back of a wooden spoon to crush slightly. Season to taste with Kosher salt.
• Oil a skillet over medium-high heat. Dip the rolls in the sauce and turn to coat well. Add two at a time to the hot skillet. Fry, pressing down gently, until browned on both sides. Remove from heat, set aside, and continue until all of the rolls have been fried.
• Cut the rolls open. Top with refried beans, the potato and chorizo mixture, lettuce, queso fresco, and sour cream.

PAMBAZO

Steps:

• In a pot, add the chile guajillo, onion, garlic and enough water to cover the ingredients. Heat to medium. When it comes to a boil, reduce the heat and simmer for 10 minutes. Remove from heat to cool.
• To a skillet at medium heat, add 2 tablespoons of oil. Add the onion, garlic and jalapeño. Season lightly with salt and pepper. Cook for 5 minutes.
• Add the chorizo and cook for another 6 minutes. Add the potatoes and lightly mash to mix in with the other ingredients. Taste for salt and pepper. Set aside.
• Drain out all of the liquid from the guajillos. Transfer all of the ingredients to the blender jar. Add 2 cups tap water and salt to taste. Blend on high until very smooth. Transfer to a saucepan and heat to medium/low heat. Once it comes up to a simmer, cook for 10 minutes. Set aside.
• Prep all the garnishes and have them ready before the next step.
• In a large skillet, preheat 2-3 tbsp of oil for a few minutes. Slice the bolillos open, leaving one side intact. Brush the bolillos with the guajillo salsa all over. Transfer to oil in hot skillet and fry the bolillos for a few minutes per side.
• Transfer fried bolillos to a serving platter. Carefully open each bolillo with chorizo/potato mix. Add lettuce queso fresco, crema and sasla verde! Ready!!

PAMBAZO MEXICANO: CHORIZO-POTATO SANDWICH

Steps:

• In a saucepan with hot water, place the diced potatoes 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 ½ 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!

VEGAN PAMBAZOS

Steps:

• In a large skillet, preferably one that doesn't stick, put the spoonful of oil and when hot add the potatoes with a good pinch of salt. Leave them there until they are golden brown on one side.
• Add the onion and garlic for about five minutes, add the chorizo and leave for 7-10 minutes more. The potatoes should be soft, and the chorizo ​​well cooked. Taste and adjust for seasoning if necessary.
• Meanwhile, the potatoes and chorizo cook, prepare the bread by slicing it in half. Spread vegan crema or vegan mayo across the tops and bottoms of the ciabatta.
• Top the bottom of the ciabatta roll with a spoonful or two of the potato-chorizo mix, the top that with lettuce and gently press the tops bun over.

RECETA DE PAMBAZOS - PAMBAZO SANDWICH RECIPE

Steps:

• Add potatoes to a pot and cover with at least two inches of salted water. Bring to a boil and cook for 20-25 minutes, until tender. Drain and let cool. Peel and cut into 1-inch cubes. Set aside
• While your potatoes are cooking, preheat your oven to 350 degrees. Stem, seed, and devein the chiles. Place the chiles on a cookie sheet and toast for 5 minutes.
• Move to a pot along with the garlic and the roughly chopped half of the diced onion. Add enough water to cover, bring to a boil, then cover and reduce heat to a simmer for 15 minutes.
• Remove the chiles, garlic, and onion with a slotted spoon and place in a blender jar with one cup of tap water and 1 teaspoon of salt. Blend until very smooth. Press through a fine-mesh sieve with the back of a wooden spoon until most of the liquid has passed through.
• Cook the finely dice half of the onion and all of the jalapeno in a skillet over medium-high heat for 5 minutes.
• Add the chorizo and cook over medium-high heat until done. About 5 more minutes. Add the potatoes, very lightly mash them (Not mashed potatoes, just slightly crushed. You want chunks), and mix them in. Cook for an additional 2-3 minutes.
• Cut the telera/bolillos in half, brush the cut side with butter and toast, cut side up, under your broiler until lightly browned. Remove from the oven and, using a silicon pastry brush, thoroughly coat the outside (not the cut side) of the bun with the chile mixture.
• Add 2-3 tbs. of vegetable oil to a cast-iron skillet and preheat over medium-high heat, then place the bolillos in the skillet cut side up (the sauced outside should be down in the pan), and fry until the outsides get hot and slightly crispy. About 2-3 minutes.
• To assemble, add potato/chorizo mixture, the crumbled queso fresco, a good drizzle of crema, and top with some shredded lettuce.
• Slice the sandwiches in half and serve with pickled jalapenos, cold beer, and lots of napkins.

MEXICAN PAMBAZO MY WAY

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.

BEST PAMBAZOS VEGANOS

Steps:

• Stem and seed the guajillo chiles and add them to a pot of water with the onion and garlic. Bring it to a low boil, then turn the heat down to low for 10-15 minutes, or until the chiles are soft.
• Drain the chiles, onions, and garlic, then transfer to a blender. Add in ½ cup of cooking water or vegetable broth and a generous pinch of salt. Blend on high until a paste is formed, adding more liquid as needed. Strain into a bowl and set aside.
• In the meantime, scrub and cube the potatoes into ½" pieces. Steam or boil them for 10-12 minutes, or until tender when pierced with a fork.
• Heat about ½ tablespoon olive oil in a large skillet over medium. Add in the potatoes and cook for 2-3 minutes, then mix in the vegan chorizo.
• Season with salt and cook for an additional 3-4 minutes, or until the chorizo is hot. If your potato chunks are bigger, roughly mash them, then transfer everything out of the skillet.
• Heat ½ - 1 tablespoon olive oil in the same skillet over medium. Cut your pambazo bread in half, leaving the top partially attached. Brush one side with guajillo paste, then add it to the skillet paste-side down.
• While the first side is cooking, brush the bottom surface with more paste. Fry each side of the bread until crispy. Continue this process with the rest of the buns, adding more oil to the pan as necessary.
• Note: Press down on the bread with your spatula to make sure the whole surface is cooked.
• Assembly: Add a scoop of chorizo and potatoes to the pambazo bread, then top with lettuce, salsa verde, Mexican crema, and queso cotija. Serve immediately while warm. Happy eating!

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.