Pambazos With Potatoes And Chorizo Recipes

CHORIZO AND POTATO PAMBAZOS

Steps:

• Place chiles in small saucepan. Add enough water to cover chiles. Bring to boil; cook on medium heat 10 min. or until chiles are tender. Meanwhile, cook potatoes and chorizo in large skillet on medium heat 12 min. or until potatoes are tender and chorizo is done, stirring occasionally; drain.
• Drain chiles; place in blender. Add onions, garlic, water and 2 Tbsp. dressing; blend until smooth. Strain sauce. Fill buns with meat mixture.
• Heat remaining dressing in same skillet on medium-low heat. Stir in 1/4 cup of the sauce. Add sandwiches; cook 3 min. Brush lightly with some of the remaining sauce; turn sandwiches over. Cook 3 to 5 min. or until sauce is absorbed and both sides of sandwiches are lightly toasted, brushing occasionally with remaining sauce. Serve topped with lettuce and sour cream.

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!

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!

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.

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.

PAMBAZO MEXICANO: CHORIZO-POTATO SANDWICH

Steps:

• In a saucepan with hot water, place the diced potatoes 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 ½ 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 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!