Chorizo and Potato Pambazo

Brenda Villagomez
This chorizo and potato pambazo is a great snack for any time of the day. Its name comes from Veracruz, where a bread made from eggs, milk, and flour called “pan basso” is made. Enjoy this classic pambazo filled with chorizo and potato; you'll love it!
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
177
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 4 guajillo chiles, without tail or seeds, hydrated in hot water, for the sauce
  • 2 ancho chiles, without tail or seeds, hydrated in hot water, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 1 tablespoon lard, for the sauce
  • 1 tablespoon lard, for the filling
  • 1/2 cups onion, finely chopped, for the filling
  • 1 1/2 cups chorizo, in small pieces, for the filling
  • 3 potatoes, cooked and in quarters, for the filling
  • salt, for seasoning
  • pepper, for seasoning
  • 4 telera rolls
  • 2 tablespoons vegetable oil
  • 1 1/2 cups Romaine lettuce, in strips, for serving
  • 1/2 cups sour cream, for serving
  • 1/4 cups queso fresco, grated, for serving
  • green salsa, for serving
Preparation
35 mins
25 mins
Low
  • For the sauce: Blend the guajillo chili with the ancho chili, onion, garlic, and 1 cup of the water used to hydrate the chiles. Blend until you obtain a semi-thick mixture.
  • Melt the lard in a hot saucepan, then pour in the blended mixture, season with salt, and cook for 8 minutes over medium heat, stirring constantly, until the sauce loses some water and becomes thicker. Remove from heat and let cool.
  • For the filling: Melt the lard in a deep skillet and sauté the onion over medium heat until it becomes shiny. Add the chorizo and fry, stirring constantly until browned. Lower the heat, add the cooked potato, and mash with a potato masher to create a puree, noticing how the ingredients integrate. Season with salt and pepper. Cook for 8 more minutes, stirring continuously. Remove from heat and set aside.
  • Cut the pambazo bread horizontally with a serrated knife, then fill it with the chorizo and potato stew and close it. Brush the top with the chili sauce using a pastry brush.
  • Pour a little vegetable oil into a hot griddle or skillet, then place the pambazo on the coated side and finish coating the other side. Let it cook on low heat for no more than 3 minutes on each side. Remove from the skillet.
  • Prepare your pambazo: Open the pambazo and add romaine lettuce, sour cream, and grated cheese. Serve with green sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by