This delicious pambazo filled with pressed chicharrón is also seasoned with a guajillo chile sauce. This Mexican snack will become your addiction, and of course, don’t forget to serve it with refried beans, onion, and cilantro.
4 guajillo chiles, without stem or seeds, hydrated in hot water, for the adobo
2 ancho chiles, without stem or seeds, hydrated in hot water, for the adobo
1/4 onions, for the adobo
2 cloves garlic, for the adobo
1 tablespoon lard, for the adobo
salt, for the adobo
4 tablespoons vegetable oil, for the chicharrón
2 cloves garlic, for the chicharrón
1/4 onions, for the chicharrón
2 tomatoes, quartered, for the chicharrón
6 guajillo chiles, clean, without stems or seeds, for the chicharrón
1/2 cups chicken broth, for the chicharrón
1/2 cups onion, finely chopped, for the chicharrón
3 cups pressed pork rinds
pepper, for the chicharrón
1 cup refried beans, for accompaniment
2 tablespoons vegetable oil, for the pambazo
1/2 cups queso fresco, grated, for accompaniment
1/4 cups onion, finely chopped, for accompaniment
1/4 cups cilantro, finely chopped, for accompaniment
green salsa, to taste, for accompaniment
Preparation
35 mins
25 mins
Low
For the adobo: Blend the guajillo chile along with the ancho chile, 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 pot, then pour in the blended mixture, season with salt, and cook over medium heat for 8 minutes, stirring constantly until the adobo loses some water and the consistency becomes thicker. Remove from heat and let cool.
For the filling: Pour 2 tablespoons of vegetable oil into a hot skillet, then cook the garlic, onion, and tomato over medium heat until they have a shiny tone and a slightly toasted appearance. Add the guajillo chiles and cook without stopping to stir for 3 minutes. Increase the heat, add the chicken broth, and cook for 10 minutes. Remove from heat and blend until you have a red sauce.
Pour 2 tablespoons of vegetable oil into a skillet and sauté the chopped onion over medium heat until it has a shiny tone. Add the pressed chicharrón and stir with a spoon to gradually break it down. Pour in the blended sauce, season with pepper, and cook for 10 minutes. Remove from heat.
Cut the pambazo roll horizontally with a serrated knife, then spread the top with a bit of refried pinto beans and fill with the pressed chicharrón, closing with the other half. Brush the top with the chile adobo using a brush.
Pour a bit of vegetable oil into a griddle or hot skillet, then place the pambazo on the brushed side and finish brushing the remaining 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, add grated cheese, onion, and cilantro to taste. 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?