Pambazos

Pambazos are a delightful Mexican street food known for their rich flavor profile and distinctive preparation. These sandwiches feature soft bread rolls immersed in a guajillo pepper sauce, filled with a hearty mix of potatoes and chorizo, and grilled to a golden crisp. The melding of spicy and smoky elements makes pambazos an appealing choice for those seeking genuine Mexican culinary experiences. Enjoying pambazos offers a glimpse into traditional Mexican flavors, with each bite delivering a satisfying taste sensation.

Ingredients

• 4 medium potatoes, peeled and diced
• 8 oz chorizo, casing removed
• 4 medium guajillo peppers, dried and deseeded
• 2 cloves garlic, minced
• 1/2 cup onion, chopped
• 4 whole bolillo rolls or substitute with sandwich rolls
• 1 cup queso fresco, crumbled
• 1 cup lettuce, shredded
• 1/2 cup sour cream
• 1/4 cup vegetable oil

Instructions

1. Boil the diced potatoes in a large pot until fork-tender, then drain and set aside.
2. Cook the chorizo over medium heat in a skillet until browned. Add minced garlic and chopped onion, sauté until fragrant, about 2-3 minutes.
3. Add the cooked potatoes to the skillet, mix well with the chorizo mixture, and set aside.
4. In a separate skillet, toast the guajillo peppers until fragrant. Remove from heat and soak in hot water for 10 minutes.
5. Blend the soaked guajillo peppers with one cup of the soaking liquid to make the guajillo sauce.
6. Cut the bolillo rolls in half lengthwise and dip each half in the guajillo sauce until coated evenly.
7. Fill each roll with the potato and chorizo mixture, then grill in a skillet with a bit of vegetable oil until lightly browned and crispy.
8. Top the pambazos with crumbled queso fresco, shredded lettuce, and a dollop of sour cream before serving.

Keywords: Street Food, Potato, Chorizo, Guajillo, Lunch, Mexican

Spice Rack: Paprika, Cumin, Oregano

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