MEXICAN PAMBAZO MY WAY

Mexican Pambazo My Way image

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

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Ingredients

2 pounds extra-lean ground beef
1 medium onion, chopped
1 jalapeno pepper, seeded and minced
3 cloves garlic, chopped
1 tablespoon chili powder, or more to taste
1 tablespoon white vinegar
salt to taste
2 large potatoes, peeled and cubed
2 large carrots, chopped
12 medium sandwich rolls
1 (28 ounce) can red enchilada sauce (also called red chili sauce)
1 cup vegetable oil, or as needed
1 cup shredded lettuce, or to taste
½ cup crumbled queso fresco, or to taste
1 medium avocado, sliced, or to taste
¼ cup sour cream, or to taste

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