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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 15 dk.
- Porsiyon
- 4
- Zorluk
- Orta
Alerjen bilgisi: süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
sauce
- 6 adetguajillo chili, dried, stems and seeds removed
- 2 dişgarlic, peeled
- 1 yemek kaşığıwhite vinegar
- 0,5 çay kaşığıoregano, dried
- 0,25 çay kaşığıcumin, ground
- 1 çay kaşığısalt
- 0,25 çay kaşığıblack pepper, ground
- 1 su bardağıwater
filling
- 2 adetpotato, medium, peeled and diced
- 200 gchorizo, Mexican, casing removed
- 0,5 adetonion, small, finely chopped
cooking
- 2 yemek kaşığıoil, vegetable or canola
base
- 4 adetflour dusted roll, telera or bolillo style
garnish
- 1 su bardağılettuce, shredded
- 0,5 su bardağısour cream
- 0,25 su bardağıcotija cheese, crumbled
Ekipman
pot · griddle · large skillet · paper towels · fine-mesh sieve · blender · spatula
Hazırlanışı
Adım adım
- 1
Begin by preparing the guajillo chili sauce: place the guajillo chilies in a small pot, cover with water, and bring to a boil.
Yaklaşık 5 dk.
- 2
Remove from heat and let the chilies soak for 15-20 minutes until softened.
Yaklaşık 20 dk.
- 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.
Yaklaşık 2 dk.
- 4
Add the fresh water and blend until smooth, adding a little reserved soaking water if needed to achieve a pourable consistency.
Yaklaşık 3 dk.
- 5
Strain the sauce through a fine-mesh sieve into a bowl to remove any solids, then set aside.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
- 7
In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 9
Stir in the cooked potatoes and mash them slightly with the back of a spoon to combine with the chorizo mixture.
Yaklaşık 3 dk.
- 10
Split the flour dusted rolls horizontally, but not all the way through, creating a pocket.
Yaklaşık 2 dk.
- 11
Generously fill each roll with the potato and chorizo mixture.
Yaklaşık 3 dk.
- 12
Dip each filled roll into the guajillo chili sauce, ensuring both sides are fully coated.
Yaklaşık 2 dk.
Aşçının notu: Don't soak them too long, just a quick dip.
- 13
Heat the cooking oil in a large skillet or griddle over medium heat.
Yaklaşık 1 dk.
- 14
Place the dipped rolls in the hot oil and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy.
Yaklaşık 8 dk.
Aşçının notu: Work in batches if necessary to avoid crowding the pan.
- 15
Remove the pambazos from the skillet and drain on paper towels.
Yaklaşık 1 dk.
- 16
Serve immediately, garnished with shredded lettuce, a drizzle of sour cream, and crumbled cotija cheese.
Yaklaşık 1 dk.
Tazeliğini koruyun
Store leftover pambazos in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat until warmed through and crispy.