Pambazos

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Begin by preparing the guajillo chili sauce: place the guajillo chilies in a small pot, cover with water, and bring to a boil.

   Ongeveer 5 min

2. 2

   Remove from heat and let the chilies soak for 15-20 minutes until softened.

   Ongeveer 20 min

3. 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.

   Ongeveer 2 min

4. 4

   Add the fresh water and blend until smooth, adding a little reserved soaking water if needed to achieve a pourable consistency.

   Ongeveer 3 min

5. 5

   Strain the sauce through a fine-mesh sieve into a bowl to remove any solids, then set aside.

   Ongeveer 3 min

   Tip van de kok: Press firmly on solids in the sieve to extract maximum flavor.

6. 6

   Next, prepare the filling: boil the diced potatoes in lightly salted water until tender, about 10-15 minutes, then drain and set aside.

   Ongeveer 15 min

7. 7

   In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through.

   Ongeveer 7 min

   Tip van de kok: The chorizo will render its own fat for cooking.

8. 8

   Add the finely chopped onion to the skillet with the chorizo and cook until softened, about 3-5 minutes.

   Ongeveer 5 min

9. 9

   Stir in the cooked potatoes and mash them slightly with the back of a spoon to combine with the chorizo mixture.

   Ongeveer 3 min

10. 10

    Split the flour dusted rolls horizontally, but not all the way through, creating a pocket.

    Ongeveer 2 min

11. 11

    Generously fill each roll with the potato and chorizo mixture.

    Ongeveer 3 min

12. 12

    Dip each filled roll into the guajillo chili sauce, ensuring both sides are fully coated.

    Ongeveer 2 min

    Tip van de kok: Don't soak them too long, just a quick dip.

13. 13

    Heat the cooking oil in a large skillet or griddle over medium heat.

    Ongeveer 1 min

14. 14

    Place the dipped rolls in the hot oil and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy.

    Ongeveer 8 min

    Tip van de kok: Work in batches if necessary to avoid crowding the pan.

15. 15

    Remove the pambazos from the skillet and drain on paper towels.

    Ongeveer 1 min

16. 16

    Serve immediately, garnished with shredded lettuce, a drizzle of sour cream, and crumbled cotija cheese.

    Ongeveer 1 min