Best Mexican Pambazo My Way Recipes

PAMBAZO MEXICANO

Pambazo Mexicano image

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

Time 45m

Number Of Ingredients 12

Ingredients

2 ½ cups potatoes, diced
3 guajillo peppers (seeds, and veins removed)
2 chorizos (3 oz. each)
2 tablespoons vegetable oil
1 garlic clove
8 black peppercorns
1/2 teaspoon Mexican oregano
6 Teleras or Kaiser rolls (sliced lengthwise)
1 ½ cup of shredded iceberg lettuce
¼ cup crumbled cheese
2 tablespoons Mexican cream
Salt to taste

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

PAMBAZOS MICHOACANOS: MICHOCACAN STYLE SANDWICHES

Pambazos Michoacanos: MichocacAN Style Sandwiches image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 guajillo chiles
2 garlic cloves
1/2 medium yellow onion
2 medium potatoes
6 ounces Mexican chorizo, casings removed
Salt
4 (4-inches long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed
Canola oil, for frying, as needed
1 cup very thinly sliced red cabbage
2 tablespoons cider vinegar

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.