PAMBAZO MEXICANO
This particular bread, also called Pambazo Mexicano, is very similar to a Kaiser roll but dusted with flour and without the seeds. In Mexico City, a Pambazo is a sandwich made of a particular type of bread stuffed with potatoes and chorizo and then drenched in a guajillo sauce.
Provided by Mely Martínez
Categories Antojitos
Time 45m
Number Of Ingredients 12
Steps:
- Place the diced potatoes in a saucepan with hot water and cook over medium-high heat. It will take about 10-12 minutes for the potatoes to be cooked.
- Place the guajillo peppers in a bowl with hot water to soften while the potatoes are cooking.
- In the meantime, cook the chorizo in a skillet over medium-high heat. It will be ready in about 8 minutes.
- By this time the potatoes should be ready, so remove them from heat and drain. Next, stir them into the skillet with the chorizo, and keep cooking for three minutes. This is just enough time to allow the flavors to blend and the potatoes to get a little more tender. Set aside.
- Place guajillo peppers, 1 cup of soaking water, garlic clove, oregano, and peppercorns into a blender. Process until you have a smooth sauce. Strain and place in a bowl.
- Heat a griddle and add a 1/2 tablespoon of oil. Place the sliced rolls upside down and brush their tops all over with the Guajillo salsa. Flip the rolls so the tops get a little warm and crispy. This step will be about a minute per side. Repeat the process with the rest of the rolls, adding oil to the skillet as needed.
- To assemble the Pambazo, place some chorizo and potatoes on each toasted roll, then top with the shredded lettuce, cream, and cheese. Serve with a hot salsa or pickled jalapeños. Enjoy!
Nutrition Facts : ServingSize 1 Pambazo, Calories 413 kcal, Carbohydrate 42 g, Protein 15 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 823 mg, Fiber 3 g, Sugar 5 g
CHORIZO AND POTATO PAMBAZOS
Have you ever tried Chorizo and Potato Pambazos? Here's a homemade version of an iconic Mexico City street food known as Pambazos, made with a savory filling of Chorizo and Potatoes, Queso Fresco and Supremo® Sour Cream.
Provided by V & V Supremo Foods, Inc.
Number Of Ingredients 5
Steps:
- Place the peppers in a saucepan. Add enough water to cover the peppers. Bring water to a boil at medium heat for 5 minutes or until tender. Transfer peppers to a blender. Reserve ½ cup of water. Add onion, garlic, salt, reserved water, place lid and blend on high speed for 2 minutes. With a rubber spatula, work the puree through a mesh strainer into a bowl and discard skins and seeds. Set aside.; Preheat a saucepan with 1 tablespoon of olive oil for 2 minutes at medium heat. Add salsa and cook for 5 minutes. Set aside.; Cook chorizo for 2 minutes. Add onion and sauté for 1 minute. Mix in potatoes. Cover the pan and cook for 15 minutes or until the potatoes are tender, stirring occasionally. Divide mixture into 4 portions. Set aside.; Preheat a medium pan with ½ tablespoon of olive oil for 1 minute at medium heat.; Brush each side of the bread with the salsa. Toast bread in the pan for about 1 minute on each side. Remove from the pan and fill with one portion of the chorizo mixture. Add 2 tablespoons of Sour Cream and ¼ cup of the crumbled Queso Fresco cheese. Add a layer of lettuce and top with the other slice of bread. Serve and Enjoy!
PAMBAZOS MICHOACANOS: MICHOCACAN STYLE SANDWICHES
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
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.
CHORIZO AND POTATO PAMBAZOS
Here's a homemade version of the popular Mexican City street food known as pambazos, made with a savory filling of chorizo and potatoes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place chiles in small saucepan. Add enough water to cover chiles. Bring to boil; cook on medium heat 10 min. or until chiles are tender. Meanwhile, cook potatoes and chorizo in large skillet on medium heat 12 min. or until potatoes are tender and chorizo is done, stirring occasionally; drain.
- Drain chiles; place in blender. Add onions, garlic, water and 2 Tbsp. dressing; blend until smooth. Strain sauce. Fill buns with meat mixture.
- Heat remaining dressing in same skillet on medium-low heat. Stir in 1/4 cup of the sauce. Add sandwiches; cook 3 min. Brush lightly with some of the remaining sauce; turn sandwiches over. Cook 3 to 5 min. or until sauce is absorbed and both sides of sandwiches are lightly toasted, brushing occasionally with remaining sauce. Serve topped with lettuce and sour cream.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g
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PAMBAZOS RECIPE – MEXICAN POTATO
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- Add the Chile Huajillo to a pot of water with a lid and let boil for 10-15 minutes. You want to hydrate them. You will know they are hydrated when the stem pulls off easily.
- While that is boiling, peel and dice the potatoes. Add them to a pot and rinse with cold water. Then fill with clean water. Bring to a boil and boil for about 10 minutes until soft.
- Once you have the potatoes cooking you can put the chorizo in a frying pan to start cooking on medium-high. Stir and crumble it several times while it's cooking.
- By now the chilis are probably dehydrated. Remove them from the water (keep the water) and let them cool for a few minutes. Remove the stems and seeds and add them to a blender. Take about ¾ cup of water, salt, and 3-4 chopped garlic cloves and puree it in the blender. Set this aside. It should be the consistency of a thick sauce.
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- Bring chiles and 1 cup water to a boil in a small saucepan over medium-high heat. Remove from heat and let cool 10 minutes. Purée in a blender until smooth; season with salt. Set aside.
- Cook potatoes in a small pot of boiling salted water until just tender, 25–30 minutes. Drain and let cool slightly. Peel, transfer to a large bowl, and mash lightly into large pieces; season lightly with salt and pepper.
- Heat 1 Tbsp. oil in a medium skillet over medium-high. Cook chorizo, breaking up with a spatula and stirring occasionally, until browned, 5–7 minutes. Transfer chorizo to bowl with potatoes with a slotted spoon.
- Heat 3 Tbsp. oil in same skillet over medium. Add potato mixture and cook, pressing down lightly with a spatula, until well browned underneath, about 5 minutes. Turn and cook, again pressing into an even layer, until second side is well browned, about 5 minutes. Remove from heat.
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