Mexican Pambazos Food

MEXICAN PAMBAZO

Steps:

• Heat the two cups of water. Turn the heat off when it begins to boil, add the guajillo peppers, ancho peppers, garlic and 1/2 the onion. Cover and let soak for 20 minutes.
• While the peppers soak, chop the other half of the onion into thin pieces. Heat one tablespoon of vegetable oil in a pan and fry the onions for 3 minutes. Add the chorizo and cook for 15 minutes. Turn off the heat then add the potatoes, half a teaspoon of salt and stir until the potatoes are covered in chorizo. Set aside.
• Pour the peppers, onion, garlic, 1 teaspoon of salt and a cup of the water in which they were cooked into a blender and mix until you have a thick sauce. Empty into a wide container.
• Add 4 tablespoons of oil to a pan.
• Take one roll and cut it in half, but don't let it come apart entirely. Submerge in the sauce and immediately fry in the hot oil, one minute on each side.
• Remove from the oil, spread refried beans on half of the surface, fill with chorizo potatoes, and cover with lettuce and cream to taste. Serve immediately.
• Repeat until you're done with the rolls.
• Enjoy!

PAMBAZOS (MEXICAN SALSA-DUNKED SANDWICHES)

Steps:

• In a large, high-walled skillet over medium heat, toast the chiles until fragrant, about 15 seconds on each side. Add in 1/2 of the onion and the garlic and cover with water. Bring to a boil and then reduce to a simmer until the chiles are rehydrated.
• Strain out the chiles, onions, and garlic over a bowl, reserving the liquid. In a blender, combine the strained solids, a cup of the reserved liquid, and about 1/4 teaspoon Kosher salt. Blend until smooth.
• In a large skillet over medium-high heat, add the chorizo and cook through, breaking apart with a wooden spoon as you cook, about 5 minutes. Add remaining 1/2 of the onion and cook until softened.
• Add in the boiled potatoes and press them with the back of a wooden spoon to crush slightly. Season to taste with Kosher salt.
• Oil a skillet over medium-high heat. Dip the rolls in the sauce and turn to coat well. Add two at a time to the hot skillet. Fry, pressing down gently, until browned on both sides. Remove from heat, set aside, and continue until all of the rolls have been fried.
• Cut the rolls open. Top with refried beans, the potato and chorizo mixture, lettuce, queso fresco, and sour cream.

PAMBAZOS MICHOACANOS: MICHOCACAN STYLE SANDWICHES

Steps:

• Make a lengthwise cut on 1 side of the guajillo chiles and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and some of the soaking water in a blender, puree with garlic and onion, strain and set aside.
• Cook the potatoes whole with skin on in salted water for about 25 minutes or until they feel soft. Then remove the skin and cut into small dice.
• In a medium-size non-stick skillet cook the chorizo at low heat and remove all the excess oil, add the diced potatoes and mix; season with salt.
• Stuff the bread with the potato-chorizo mixture. Dip the stuffed bread in the guajillo sauce and saute in the hot oil on both sides.
• Right before serving mix the cabbage with the vinegar, divide and insert into the sandwich.