Pambazos 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!

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.

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.

CHORIZO AND POTATO PAMBAZOS

Steps:

• Place chiles in small saucepan. Add enough water to cover chiles. Bring to boil; cook on medium heat 10 min. or until chiles are tender. Meanwhile, cook potatoes and chorizo in large skillet on medium heat 12 min. or until potatoes are tender and chorizo is done, stirring occasionally; drain.
• Drain chiles; place in blender. Add onions, garlic, water and 2 Tbsp. dressing; blend until smooth. Strain sauce. Fill buns with meat mixture.
• Heat remaining dressing in same skillet on medium-low heat. Stir in 1/4 cup of the sauce. Add sandwiches; cook 3 min. Brush lightly with some of the remaining sauce; turn sandwiches over. Cook 3 to 5 min. or until sauce is absorbed and both sides of sandwiches are lightly toasted, brushing occasionally with remaining sauce. Serve topped with lettuce and sour cream.