Main Course

Pambazos

Name: Pambazos
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4人分
Cuisine: mexican
Ingredients: 6 個 guajillo chili dried, stems and seeds removed; 2 片 garlic peeled; 1 大さじ white vinegar; 0.5 小さじ oregano dried; 0.25 小さじ cumin ground; 1 小さじ salt; 0.25 小さじ black pepper ground; 1 カップ water; 2 個 potato medium, peeled and diced; 200 g chorizo Mexican, casing removed; 0.5 個 onion small, finely chopped; 2 大さじ oil vegetable or canola; 4 個 flour dusted roll telera or bolillo style; 1 カップ lettuce shredded; 0.5 カップ sour cream; 0.25 カップ cotija cheese crumbled

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 15 分
人数: 4
難易度: 普通

アレルゲン情報： 乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

sauce

6 個guajillo chili, dried, stems and seeds removed
2 片garlic, peeled
1 大さじwhite vinegar
0.5 小さじoregano, dried
0.25 小さじcumin, ground
1 小さじsalt
0.25 小さじblack pepper, ground
1 カップwater

filling

2 個potato, medium, peeled and diced
200 gchorizo, Mexican, casing removed
0.5 個onion, small, finely chopped

cooking

2 大さじoil, vegetable or canola

base

4 個flour dusted roll, telera or bolillo style

garnish

1 カップlettuce, shredded
0.5 カップsour cream
0.25 カップcotija cheese, crumbled

調理器具

pot · griddle · large skillet · paper towels · fine-mesh sieve · blender · spatula

作り方

手順

1
Begin by preparing the guajillo chili sauce: place the guajillo chilies in a small pot, cover with water, and bring to a boil.
約5 分
2
Remove from heat and let the chilies soak for 15-20 minutes until softened.
約20 分
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.
約2 分
4
Add the fresh water and blend until smooth, adding a little reserved soaking water if needed to achieve a pourable consistency.
約3 分
5
Strain the sauce through a fine-mesh sieve into a bowl to remove any solids, then set aside.
約3 分
調理のヒント： 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.
約15 分
7
In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through.
約7 分
調理のヒント： 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.
約5 分
9
Stir in the cooked potatoes and mash them slightly with the back of a spoon to combine with the chorizo mixture.
約3 分
10
Split the flour dusted rolls horizontally, but not all the way through, creating a pocket.
約2 分
11
Generously fill each roll with the potato and chorizo mixture.
約3 分
12
Dip each filled roll into the guajillo chili sauce, ensuring both sides are fully coated.
約2 分
調理のヒント： Don't soak them too long, just a quick dip.
13
Heat the cooking oil in a large skillet or griddle over medium heat.
約1 分
14
Place the dipped rolls in the hot oil and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy.
約8 分
調理のヒント： Work in batches if necessary to avoid crowding the pan.
15
Remove the pambazos from the skillet and drain on paper towels.
約1 分
16
Serve immediately, garnished with shredded lettuce, a drizzle of sour cream, and crumbled cotija cheese.
約1 分

おいしく保存

保存方法

Store leftover pambazos in an airtight container in the refrigerator.

温め直し

Reheat in a dry skillet over medium heat until warmed through and crispy.