Pambazo de Picadillo

Brenda Villagomez
Picadillo is a delicious stew for any occasion, but it is usually consumed with empanadas, quesadillas, or tostadas; however, it can also be the perfect filling for a pambazo. Try this delicious pambazo filled with picadillo, accompanied by lettuce, sour cream, and cheese—it's ideal for your weekly craving!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 guajillo chiles, without stem or seed, hydrated in hot water, for the marinade
  • 2 ancho chiles, without stem or seed, hydrated in hot water, for the marinade
  • 1/4 onions, for the marinade
  • 2 cloves garlic, for the marinade
  • 1 tablespoon lard, for the marinade
  • salt, for the marinade
  • 4 tomatoes, in quarters, for the picadillo
  • 1/4 onions, picadillo
  • 1 clove garlic, picadillo
  • 1/2 cups tomato purée, picadillo
  • 2 teaspoons vegetable oil, picadillo
  • 1/2 cups onion, finely chopped, for the picadillo
  • 1 tablespoon garlic, finely chopped, finely chopped, for the picadillo
  • 3 cups ground beef, finely chopped, for the picadillo
  • 1 1/2 cups potato, peeled, in medium cubes, cooked
  • 1 cup carrot, peeled, in medium cubes, cooked
  • 1/2 cups peas, cooked
  • 1 teaspoon oregano, for the picadillo
  • 2 leaves bay, for the picadillo
  • salt, for the picadillo
  • pepper, for the picadillo
  • 2 tablespoons vegetable oil, for the pambazo
  • 1 1/2 cups Romaine lettuce, in strips, to accompany
  • 1/2 cups sour cream, to accompany
  • 1/4 cups queso fresco, grated, to accompany
  • green salsa, to accompany
Preparation
35 mins
25 mins
Low
  • For the marinade: Blend the guajillo chili together with the ancho chili, onion, garlic, and 1 cup of the water used to hydrate the chilis. Blend until a semi-thick mixture is obtained.
  • Melt the lard in a hot saucepan, then pour in the blended mixture, season with salt, and cook over medium heat for 8 minutes, stirring constantly until the marinade loses some water and the consistency becomes thicker. Remove from heat and let cool.
  • For the filling: Blend the tomato together with the onion, garlic, and tomato puree until fully integrated. Set aside.
  • Sauté the onion with the garlic in a saucepan with hot vegetable oil over medium heat until translucent, then add the ground beef and mix. Cook for 8 minutes, stirring constantly. Add the potato, carrot, and precooked peas and mix. Pour in the blended sauce, add oregano and bay leaf. Season with salt and pepper and cook for 15 minutes, until the liquid reduces by 80%. Let cool slightly.
  • Cut the pambazo bread horizontally with a serrated knife, then fill it with the picadillo stew and close it with the other half. Brush the top with the chili marinade using a brush.
  • Pour a little vegetable oil into a hot comal or skillet, then place the pambazo on the greased side and finish greasing the other side. Cook over low heat for no more than 3 minutes on each side. Remove from the skillet.
  • Prepare your pambazo: Open the pambazo, add lettuce, sour cream, and grated cheese to taste. Serve with green sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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