Mexican Pambazos Recipes

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!

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!!

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!

CHORIZO AND POTATO PAMBAZOS

Steps:

• Place the peppers in a saucepan. Add enough water to cover the peppers. Bring water to a boil at medium heat for 5 minutes or until tender. Transfer peppers to a blender. Reserve ½ cup of water. Add onion, garlic, salt, reserved water, place lid and blend on high speed for 2 minutes. With a rubber spatula, work the puree through a mesh strainer into a bowl and discard skins and seeds. Set aside.; Preheat a saucepan with 1 tablespoon of olive oil for 2 minutes at medium heat. Add salsa and cook for 5 minutes. Set aside.; Cook chorizo for 2 minutes. Add onion and sauté for 1 minute. Mix in potatoes. Cover the pan and cook for 15 minutes or until the potatoes are tender, stirring occasionally. Divide mixture into 4 portions. Set aside.; Preheat a medium pan with ½ tablespoon of olive oil for 1 minute at medium heat.; Brush each side of the bread with the salsa. Toast bread in the pan for about 1 minute on each side. Remove from the pan and fill with one portion of the chorizo mixture. Add 2 tablespoons of Sour Cream and ¼ cup of the crumbled Queso Fresco cheese. Add a layer of lettuce and top with the other slice of bread. Serve and 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.

RECETA DE PAMBAZOS - PAMBAZO SANDWICH RECIPE

Steps:

• Add potatoes to a pot and cover with at least two inches of salted water. Bring to a boil and cook for 20-25 minutes, until tender. Drain and let cool. Peel and cut into 1-inch cubes. Set aside
• While your potatoes are cooking, preheat your oven to 350 degrees. Stem, seed, and devein the chiles. Place the chiles on a cookie sheet and toast for 5 minutes.
• Move to a pot along with the garlic and the roughly chopped half of the diced onion. Add enough water to cover, bring to a boil, then cover and reduce heat to a simmer for 15 minutes.
• Remove the chiles, garlic, and onion with a slotted spoon and place in a blender jar with one cup of tap water and 1 teaspoon of salt. Blend until very smooth. Press through a fine-mesh sieve with the back of a wooden spoon until most of the liquid has passed through.
• Cook the finely dice half of the onion and all of the jalapeno in a skillet over medium-high heat for 5 minutes.
• Add the chorizo and cook over medium-high heat until done. About 5 more minutes. Add the potatoes, very lightly mash them (Not mashed potatoes, just slightly crushed. You want chunks), and mix them in. Cook for an additional 2-3 minutes.
• Cut the telera/bolillos in half, brush the cut side with butter and toast, cut side up, under your broiler until lightly browned. Remove from the oven and, using a silicon pastry brush, thoroughly coat the outside (not the cut side) of the bun with the chile mixture.
• Add 2-3 tbs. of vegetable oil to a cast-iron skillet and preheat over medium-high heat, then place the bolillos in the skillet cut side up (the sauced outside should be down in the pan), and fry until the outsides get hot and slightly crispy. About 2-3 minutes.
• To assemble, add potato/chorizo mixture, the crumbled queso fresco, a good drizzle of crema, and top with some shredded lettuce.
• Slice the sandwiches in half and serve with pickled jalapenos, cold beer, and lots of napkins.

BEST PAMBAZOS VEGANOS

Steps:

• Stem and seed the guajillo chiles and add them to a pot of water with the onion and garlic. Bring it to a low boil, then turn the heat down to low for 10-15 minutes, or until the chiles are soft.
• Drain the chiles, onions, and garlic, then transfer to a blender. Add in ½ cup of cooking water or vegetable broth and a generous pinch of salt. Blend on high until a paste is formed, adding more liquid as needed. Strain into a bowl and set aside.
• In the meantime, scrub and cube the potatoes into ½" pieces. Steam or boil them for 10-12 minutes, or until tender when pierced with a fork.
• Heat about ½ tablespoon olive oil in a large skillet over medium. Add in the potatoes and cook for 2-3 minutes, then mix in the vegan chorizo.
• Season with salt and cook for an additional 3-4 minutes, or until the chorizo is hot. If your potato chunks are bigger, roughly mash them, then transfer everything out of the skillet.
• Heat ½ - 1 tablespoon olive oil in the same skillet over medium. Cut your pambazo bread in half, leaving the top partially attached. Brush one side with guajillo paste, then add it to the skillet paste-side down.
• While the first side is cooking, brush the bottom surface with more paste. Fry each side of the bread until crispy. Continue this process with the rest of the buns, adding more oil to the pan as necessary.
• Note: Press down on the bread with your spatula to make sure the whole surface is cooked.
• Assembly: Add a scoop of chorizo and potatoes to the pambazo bread, then top with lettuce, salsa verde, Mexican crema, and queso cotija. Serve immediately while warm. Happy eating!

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!

PAMBAZOS (MEXICAN SALSA-DUNKED SANDWICHES)

Steps:

• In a large, high-walled skillet over medium heat, toast the chiles until fragrant, about 15 seconds on each side. Add in 1/2 of the onion and the garlic and cover with water. Bring to a boil and then reduce to a simmer until the chiles are rehydrated.
• Strain out the chiles, onions, and garlic over a bowl, reserving the liquid. In a blender, combine the strained solids, a cup of the reserved liquid, and about 1/4 teaspoon Kosher salt. Blend until smooth.
• In a large skillet over medium-high heat, add the chorizo and cook through, breaking apart with a wooden spoon as you cook, about 5 minutes. Add remaining 1/2 of the onion and cook until softened.
• Add in the boiled potatoes and press them with the back of a wooden spoon to crush slightly. Season to taste with Kosher salt.
• Oil a skillet over medium-high heat. Dip the rolls in the sauce and turn to coat well. Add two at a time to the hot skillet. Fry, pressing down gently, until browned on both sides. Remove from heat, set aside, and continue until all of the rolls have been fried.
• Cut the rolls open. Top with refried beans, the potato and chorizo mixture, lettuce, queso fresco, and sour cream.

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.