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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 15 min
- Porcje
- 4
- Trudność
- Średni
Informacja o alergenach: może zawierać mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
sauce
- 6 szt.guajillo chili, dried, stems and seeds removed
- 2 ząbekgarlic, peeled
- 1 łyżkawhite vinegar
- 0,5 łyżeczkaoregano, dried
- 0,25 łyżeczkacumin, ground
- 1 łyżeczkasalt
- 0,25 łyżeczkablack pepper, ground
- 1 szklankawater
filling
- 2 szt.potato, medium, peeled and diced
- 200 gchorizo, Mexican, casing removed
- 0,5 szt.onion, small, finely chopped
cooking
- 2 łyżkaoil, vegetable or canola
base
- 4 szt.flour dusted roll, telera or bolillo style
garnish
- 1 szklankalettuce, shredded
- 0,5 szklankasour cream
- 0,25 szklankacotija cheese, crumbled
Sprzęt
pot · griddle · large skillet · paper towels · fine-mesh sieve · blender · spatula
Sposób przygotowania
Krok po kroku
- 1
Begin by preparing the guajillo chili sauce: place the guajillo chilies in a small pot, cover with water, and bring to a boil.
Około 5 min
- 2
Remove from heat and let the chilies soak for 15-20 minutes until softened.
Około 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.
Około 2 min
- 4
Add the fresh water and blend until smooth, adding a little reserved soaking water if needed to achieve a pourable consistency.
Około 3 min
- 5
Strain the sauce through a fine-mesh sieve into a bowl to remove any solids, then set aside.
Około 3 min
Wskazówka kucharza: 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.
Około 15 min
- 7
In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through.
Około 7 min
Wskazówka kucharza: 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.
Około 5 min
- 9
Stir in the cooked potatoes and mash them slightly with the back of a spoon to combine with the chorizo mixture.
Około 3 min
- 10
Split the flour dusted rolls horizontally, but not all the way through, creating a pocket.
Około 2 min
- 11
Generously fill each roll with the potato and chorizo mixture.
Około 3 min
- 12
Dip each filled roll into the guajillo chili sauce, ensuring both sides are fully coated.
Około 2 min
Wskazówka kucharza: Don't soak them too long, just a quick dip.
- 13
Heat the cooking oil in a large skillet or griddle over medium heat.
Około 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.
Około 8 min
Wskazówka kucharza: Work in batches if necessary to avoid crowding the pan.
- 15
Remove the pambazos from the skillet and drain on paper towels.
Około 1 min
- 16
Serve immediately, garnished with shredded lettuce, a drizzle of sour cream, and crumbled cotija cheese.
Około 1 min
Przechowuj prawidłowo
Store leftover pambazos in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat until warmed through and crispy.