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Pambazo
A vibrant and flavorful Mexican street food sandwich. Pambazo features a soft roll (bolillo or similar) dipped in a rich, red guajillo chili sauce, then griddled until crispy. It's traditionally filled with a savory mixture of chorizo and potatoes, and then topped with fresh lettuce, cooling crema, and crumbled queso fresco.
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- 4 Pambazo bread (bolillos or similar crusty rolls)(Ensure they are sturdy enough to hold the filling and sauce.)
- 300 g Mexican chorizo(Remove casing if necessary.)
- 3 Potatoes(Medium-sized, peeled and cut into 1/2-inch cubes. Pre-cooked until tender but not mushy.)
- 6-8 Guajillo chilies(Stems and seeds removed.)
- 2 Garlic cloves(Peeled.)
- 2 tablespoons White vinegar
- 1.5 cups Water(For soaking chilies and for the sauce.)
- 2 tablespoons Vegetable oil or lard(For cooking chorizo and griddling.)
- 1 cup Shredded lettuce(Iceberg or romaine.)
- 120 ml Mexican crema or sour cream
- 100 g Queso fresco(Crumbled.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the Guajillo Sauce: Toast the deseeded guajillo chilies in a dry skillet over medium heat for about 1-2 minutes per side, until fragrant but not burnt. Place the toasted chilies in a bowl and cover with 1 cup of boiling water. Let them soak for about 15-20 minutes until softened. Drain the chilies, reserving the soaking liquid. In a blender, combine the soaked chilies, peeled garlic cloves, white vinegar, and 1/2 cup of fresh water. Blend until completely smooth. Strain the sauce through a fine-mesh sieve into a shallow dish or bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Season the sauce with salt to taste. You may need to add a little more water if the sauce is too thick; it should be a pourable consistency.
â±ïž 25 minutes - 2
Cook the Chorizo and Potato Filling: Heat 1 tablespoon of oil or lard in a skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and slightly crispy, about 5-7 minutes. If the chorizo is very fatty, drain off some of the excess grease, leaving about 1 tablespoon in the pan. Add the pre-cooked, cubed potatoes to the skillet with the chorizo. Stir well to combine and cook for another 5-7 minutes, allowing the potatoes to crisp up slightly and absorb the flavors of the chorizo. Season with salt and pepper to taste. Remove from heat.
â±ïž 15 minutes - 3
Assemble the Sandwiches: Slice each pambazo bread roll horizontally, almost all the way through, creating a hinge. Generously stuff each roll with the chorizo and potato mixture. Press down gently to compact the filling.
â±ïž 5 minutes - 4
Dip and Griddle the Sandwiches: Heat the remaining 1 tablespoon of oil or lard in a clean skillet or on a griddle over medium heat (around 190°C / 375°F). Working one at a time, carefully dip each stuffed sandwich into the guajillo sauce, ensuring both sides are well coated. Place the sauced sandwich onto the hot skillet or griddle. Cook for 3-5 minutes per side, pressing down gently with a spatula, until the bread is deeply red, crispy, and slightly charred in spots. Repeat with the remaining sandwiches, adding a little more oil to the skillet if needed.
â±ïž 10 minutes - 5
Serve: Carefully open the griddled pambazos and fill them with shredded lettuce. Drizzle generously with crema and sprinkle with crumbled queso fresco. Serve immediately while hot and crispy.
â±ïž 2 minutes
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- âThe guajillo sauce should be a vibrant red and have a smooth consistency. Strain it well to avoid any gritty texture.
- âDon't overcrowd the skillet when griddling; cook in batches if necessary to ensure even crisping.
- âThe chorizo and potato mixture should be moist but not overly greasy.
- âPambazo is meant to be a bit messy, so have napkins ready!
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- Add a layer of refried beans to the bread before adding the chorizo and potato filling.
- Incorporate other cooked vegetables like diced carrots or peas into the filling.
- Adjust the spice level of the guajillo sauce by adding a pinch of cayenne pepper or a dried arbol chili.
- Serve with a side of pickled jalapeños or onions.