Mexican Pambazo My Way Recipes

PAMBAZO

Steps:

• In a pot, add the chile guajillo, onion, garlic and enough water to cover the ingredients. Heat to medium. When it comes to a boil, reduce the heat and simmer for 10 minutes. Remove from heat to cool.
• To a skillet at medium heat, add 2 tablespoons of oil. Add the onion, garlic and jalapeño. Season lightly with salt and pepper. Cook for 5 minutes.
• Add the chorizo and cook for another 6 minutes. Add the potatoes and lightly mash to mix in with the other ingredients. Taste for salt and pepper. Set aside.
• Drain out all of the liquid from the guajillos. Transfer all of the ingredients to the blender jar. Add 2 cups tap water and salt to taste. Blend on high until very smooth. Transfer to a saucepan and heat to medium/low heat. Once it comes up to a simmer, cook for 10 minutes. Set aside.
• Prep all the garnishes and have them ready before the next step.
• In a large skillet, preheat 2-3 tbsp of oil for a few minutes. Slice the bolillos open, leaving one side intact. Brush the bolillos with the guajillo salsa all over. Transfer to oil in hot skillet and fry the bolillos for a few minutes per side.
• Transfer fried bolillos to a serving platter. Carefully open each bolillo with chorizo/potato mix. Add lettuce queso fresco, crema and sasla verde! Ready!!

PAMBAZO

Steps:

• In a large skillet, heat 2 tablespoons oil.
• Add the chorizo and cook. About 4-5 minutes.
• Drain excess fat.Return chorizo to the skillet.
• Add the cooked potatoes to the skillet. Mash until smooth.
• Set the filling aside until ready to use.
• To a stock pot, add guajillo chile and 4 cups of water. Bring to a boil. Turn heat off. Let rest for 5 minutes.
• Discard water.
• To a blender, add reconstituted chile, 1 cup water, onion, garlic clove, and salt.Blend until smooth.
• Pour the guajillo chile sauce in a large deep dish (such as a Pyrex plate).
• Cut the telera bread in half.
• Dunk the top and the bottom of the bread in the guajillo sauce. Do not dunk the inside of the bread.
• In a frying pan, heat ¼ cup oil. (You can also use butter).
• Add the bread to the pan and fry for 1 minute on each side.
• Baste with more sauce, if you like.(You can also use a well-oiled griddle instead of frying).
• Place bread on the plate.
• Add the chorizo potato mixture to the bottom half of the bread.Top with lettuce, crema mexicana, and salsa.
• Top the sandwich with the other half of the bread.
• Serve and enjoy!

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

Steps:

• Heat the two cups of water. Turn the heat off when it begins to boil, add the guajillo peppers, ancho peppers, garlic and 1/2 the onion. Cover and let soak for 20 minutes.
• While the peppers soak, chop the other half of the onion into thin pieces. Heat one tablespoon of vegetable oil in a pan and fry the onions for 3 minutes. Add the chorizo and cook for 15 minutes. Turn off the heat then add the potatoes, half a teaspoon of salt and stir until the potatoes are covered in chorizo. Set aside.
• Pour the peppers, onion, garlic, 1 teaspoon of salt and a cup of the water in which they were cooked into a blender and mix until you have a thick sauce. Empty into a wide container.
• Add 4 tablespoons of oil to a pan.
• Take one roll and cut it in half, but don't let it come apart entirely. Submerge in the sauce and immediately fry in the hot oil, one minute on each side.
• Remove from the oil, spread refried beans on half of the surface, fill with chorizo potatoes, and cover with lettuce and cream to taste. Serve immediately.
• Repeat until you're done with the rolls.
• Enjoy!

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.

VEGAN PAMBAZOS

Steps:

• In a large skillet, preferably one that doesn't stick, put the spoonful of oil and when hot add the potatoes with a good pinch of salt. Leave them there until they are golden brown on one side.
• Add the onion and garlic for about five minutes, add the chorizo and leave for 7-10 minutes more. The potatoes should be soft, and the chorizo ​​well cooked. Taste and adjust for seasoning if necessary.
• Meanwhile, the potatoes and chorizo cook, prepare the bread by slicing it in half. Spread vegan crema or vegan mayo across the tops and bottoms of the ciabatta.
• Top the bottom of the ciabatta roll with a spoonful or two of the potato-chorizo mix, the top that with lettuce and gently press the tops bun over.

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.

MEXICAN PAMBAZOS RECIPE

Steps:

• Peel and dice the potatoes, about 1 inch in size.
• Carefully transfer the potatoes into a sauce pan and cook in salted boiling water over medium heat. Don't cook the potatoes all the way, we want them slightly under cooked and with a bite to them, (about 6-7 minutes). Remove from the heat, drain and run through cold water to stop the cooking process. Drain the water once again and set aside for later use.
• Devein and toast the guajillos over low heat. Turn continuously to prevent them from burning (see notes below). Once fragrant and toasted on both sides, remove from the heat and rinse them. Place in a container and pour in hot water to rehydrate and soften them, (about 5 minutes).
• Meanwhile, cook the chorizo over medium high heat in a large pan, (about 5-6 minutes). Remove from the pan and add the potatoes. Brown in the fat left behind by the chorizo (see notes below). During this time they will finish cooking. Right before the potatoes are done, lower to medium heat, add the diced onion and garlic, let them slightly soften. Incorporate the chorizo, mix everything well. Allow the chorizo to reheat. Remove from the heat.
• Place the softened guajillos with the soaking water, garlic, oregano and salt into a blender. Process until everything is completely broken down and smooth. Strain if needed, pour in a bowl.
• Heat a large pan, add 2 TBSP of olive oil. Place the closed bolillo bread in the sauce and coat the entire outside, top and bottom. If easier, you can brush it on. Then place the closed bread in the hot oil. Slightly fry the side touching the oil, about one minute. Turn so the other side does the same. Remove from the heat and repeat the same steps with the rest of the bread.
• To serve, open the bread and place the chorizo with potatoes inside. Top it with the shredded ice berg lettuce, Mexican style cream, crumbled queso fresco and salsa. You could also add pickled jalapeños and avocado slices. Close the bread and enjoy!