❤︎ Dat Good Shit ❤︎
Pambazo
6 servings
portions15 minutes
temps actif45 minutes
temps totalIngrédients
9 guajillo chiles, (rinsed, stemmed, and seeded)
2 árbol chiles, (rinsed and stemmed, optional*)
Water, (as needed)
1 Roma tomato
1 clove garlic
¼ medium white onion
1 ½ teaspoons kosher salt (plus more as needed)
2 ½ cups peeled and diced russet or yukon gold potatoes (about 3 medium-sized potatoes)
Water, (as needed)
3 tablespoons olive oil, (divided)
1 pound Mexican chorizo*
6 telera bread rolls, (halved lengthwise)
Thinly shredded lettuce
Crumbled cotija cheese
Pickled red onion
Salsa roja or verde
Mexican crema or sour cream
Instructions
Make the sauce. Add the guajillo chiles, árbol chiles, and enough water to completely cover them in a medium pot. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.
Using a slotted spoon, transfer the softened chiles to a blender. Add ½ cup fresh water, the tomato, garlic, onion, and salt. Blend until completely smooth. If the sauce is not smooth, strain it through a fine mesh sieve to remove any solids. Transfer to a bowl and set aside.
Make the filling. Add the diced potatoes and enough water to completely cover them in a small pot. Bring to a boil over high heat, reduce the heat to low, cover, and cook for 5-7 minutes or until the potatoes are cooked through. They should be tender and easily pricked with a fork. Carefully drain the water and set aside.
Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the chorizo and cook for 8-10 minutes, breaking it up into chunks and stirring occasionally until fully cooked through.
Add the cooked potatoes to the skillet and lightly stir to combine. Cook for an additional 3 minutes, remove from heat, and set aside.
Fry the telera bread. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brush a generous amount of the chile sauce all over the top and bottom crust of the telera bread. Place it in the hot oil crust side down and fry for 1 minute, until crispy. Flip and fry the inside of the bread for 1 more minute until crispy. Repeat this process with the remaining bread rolls, adding more oil when needed.
Assemble the pambazos. Fill the telera bread with a scoop of the papas con chorizo filling, a drizzle of your favorite salsa, some shredded lettuce, a sprinkle of cotija cheese, some pickled red onions, and a little Mexican crema. Serve and enjoy!
Nutrition
Taille de portion
1 pambazo
Calories
468 kcal
Lipides totaux
28 g
Graisses saturées
8 g
Graisses insaturées
6 g
Graisses trans
-
Cholestérol
47 mg
Sodium
1469 mg
Glucides totaux
37 g
Fibres alimentaires
3 g
Sucres totaux
5 g
Protéines
18 g
6 servings
portions15 minutes
temps actif45 minutes
temps total