Authentic Mexican Pambazo

Ingredients

• 4 Pambazo rolls 4 Pambazo rolls
• 4 guajillo chilies, seeded and deveined 4 guajillo chilies, seeded and deveined
• 2 cloves of garlic 2 cloves of garlic
• 1 small onion, chopped 1 small onion, chopped
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 200g (7oz) chorizo, cooked and crumbled 200g (7oz) chorizo, cooked and crumbled
• 1 cup (100g) lettuce, shredded 1 cup (100g) lettuce, shredded
• 1/2 cup (120ml) Mexican crema or sour cream 1/2 cup (120ml) Mexican crema or sour cream
• 1/2 cup (60g) queso fresco, crumbled 1/2 cup (60g) queso fresco, crumbled
• 1/4 cup (60ml) salsa 1/4 cup (60ml) salsa
• Vegetable oil for frying Vegetable oil for frying
• Salt to taste Salt to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 40g (Sugars: 5g)
• Protein: 18g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a medium saucepan, bring water to a boil. Add the guajillo chilies and cook for 5 minutes until softened. Drain the chilies and transfer them to a blender.
2. 2.
   Add garlic, onion, and a pinch of salt to the blender. Blend until you have a smooth sauce.
3. 3.
   In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the guajillo chili sauce and cook for 5 minutes, stirring occasionally.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Slice the Pambazo rolls in half lengthwise. Dip each half into the guajillo chili sauce, making sure to coat both sides.
6. 6.
   In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Place the dipped bread halves in the skillet and cook until crispy and golden brown on both sides.
7. 7.
   In a bowl, mix the mashed potatoes, cooked chorizo, and salt to taste.
8. 8.
   Take each crispy bread half and spread a generous amount of the potato and chorizo mixture on one side. Close the sandwich with the other half.
9. 9.
   Place the filled Pambazo rolls on a baking sheet and bake in the preheated oven for 10 minutes.
10. 10.
    Remove from the oven and let them cool slightly.
11. 11.
    Garnish each Pambazo with shredded lettuce, crema, queso fresco, and salsa.
12. 12.
    Serve immediately and enjoy the authentic flavors of Mexican Pambazo!

Treat your ingredients with care...

• Guajillo chilies — Make sure to remove the seeds and devein the chilies before using them in the sauce. This will help control the level of spiciness.
• Mexican crema — If you can't find Mexican crema, you can substitute it with sour cream mixed with a squeeze of lime juice for a similar tangy flavor.
• Queso fresco — If queso fresco is not available, you can use crumbled feta cheese as a substitute.

Tips & Tricks

• To make the guajillo chili sauce spicier, you can add a small amount of arbol chilies or cayenne pepper.
• For a vegetarian version, replace the chorizo with crumbled tofu or cooked black beans.
• If you prefer a milder flavor, you can soak the guajillo chilies in warm water for 30 minutes before blending them.
• Customize the garnishes according to your taste preferences. You can add sliced avocado, pickled jalapenos, or chopped cilantro for extra flavor.
• Serve the Pambazo with a side of Mexican rice and refried beans for a complete meal.

Serving advice

Serve the Pambazo while it's still warm to fully enjoy the crispy bread and flavorful filling. It pairs well with a refreshing glass of horchata or a cold Mexican soda.

Presentation advice

To enhance the presentation, drizzle some additional guajillo chili sauce on top of the Pambazo before adding the garnishes. This will add a pop of color and make the dish even more visually appealing.