This delicious pambazo filled with pressed chicharrón is also seasoned with a guajillo chili sauce. This Mexican snack will be your addiction, and of course, don't forget to accompany it with refried beans, onion, and cilantro.
4 guajillo chiles, without stems or seeds, hydrated in hot water, for the marinade
2 ancho chiles, without stems or seeds, 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 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, cleaned, 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, to accompany
2 tablespoons vegetable oil, for the pambazo
1/2 cups queso fresco, grated, to accompany
1/4 cups onion, finely chopped, to accompany
1/4 cups cilantro, finely chopped, to accompany
green salsa, to taste, to accompany
Preparation
35 mins
25 mins
Low
For the marinade: Blend the guajillo chili along 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 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: 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, stirring constantly, for 3 minutes. Increase the heat, add the chicken broth, and cook for 10 minutes. Remove from heat and blend until you obtain 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 break it down gradually. 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 a little of the refried pinto beans on the top half and fill it with the pressed chicharrón, close it with the other half. Brush the top with the chili marinade using a brush.
Pour a little vegetable oil onto a griddle or hot skillet, then place the pambazo on the brushed side and finish brushing 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 shredded 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.
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