Pambazos
Pambazos are a classic Mexican street food, featuring bread rolls dipped in a guajillo chili sauce, then filled and pan-fried. This recipe creates a savory and slightly spicy sandwich with a crispy exterior and a soft, flavorful interior. It's a comforting and hearty meal.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t 15 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
Allergeenitiedot: saattaa sisältää seuraavia: maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
sauce
- 6 kplguajillo chili, dried, stems and seeds removed
- 2 kynsigarlic, peeled
- 1 rklwhite vinegar
- 0,5 tloregano, dried
- 0,25 tlcumin, ground
- 1 tlsalt
- 0,25 tlblack pepper, ground
- 1 kuppiwater
filling
- 2 kplpotato, medium, peeled and diced
- 200 gchorizo, Mexican, casing removed
- 0,5 kplonion, small, finely chopped
cooking
- 2 rkloil, vegetable or canola
base
- 4 kplflour dusted roll, telera or bolillo style
garnish
- 1 kuppilettuce, shredded
- 0,5 kuppisour cream
- 0,25 kuppicotija cheese, crumbled
Välineet
pot · griddle · large skillet · paper towels · fine-mesh sieve · blender · spatula
Valmistusohje
Vaihe vaiheelta
- 1
Begin by preparing the guajillo chili sauce: place the guajillo chilies in a small pot, cover with water, and bring to a boil.
Noin 5 min
- 2
Remove from heat and let the chilies soak for 15-20 minutes until softened.
Noin 20 min
- 3
Drain the chilies, reserving a small amount of the soaking water, then transfer them to a blender along with the garlic, white vinegar, dried oregano, ground cumin, salt, and black pepper.
Noin 2 min
- 4
Add the fresh water and blend until smooth, adding a little reserved soaking water if needed to achieve a pourable consistency.
Noin 3 min
- 5
Strain the sauce through a fine-mesh sieve into a bowl to remove any solids, then set aside.
Noin 3 min
Kokin vinkki: Press firmly on solids in the sieve to extract maximum flavor.
- 6
Next, prepare the filling: boil the diced potatoes in lightly salted water until tender, about 10-15 minutes, then drain and set aside.
Noin 15 min
- 7
In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through.
Noin 7 min
Kokin vinkki: The chorizo will render its own fat for cooking.
- 8
Add the finely chopped onion to the skillet with the chorizo and cook until softened, about 3-5 minutes.
Noin 5 min
- 9
Stir in the cooked potatoes and mash them slightly with the back of a spoon to combine with the chorizo mixture.
Noin 3 min
- 10
Split the flour dusted rolls horizontally, but not all the way through, creating a pocket.
Noin 2 min
- 11
Generously fill each roll with the potato and chorizo mixture.
Noin 3 min
- 12
Dip each filled roll into the guajillo chili sauce, ensuring both sides are fully coated.
Noin 2 min
Kokin vinkki: Don't soak them too long, just a quick dip.
- 13
Heat the cooking oil in a large skillet or griddle over medium heat.
Noin 1 min
- 14
Place the dipped rolls in the hot oil and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy.
Noin 8 min
Kokin vinkki: Work in batches if necessary to avoid crowding the pan.
- 15
Remove the pambazos from the skillet and drain on paper towels.
Noin 1 min
- 16
Serve immediately, garnished with shredded lettuce, a drizzle of sour cream, and crumbled cotija cheese.
Noin 1 min
Säilytä hyvänä
Store leftover pambazos in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat until warmed through and crispy.
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