Pambazo Campechano

Yamilette González
No one can resist pambazos, and this time will be no exception, as we present you with a delicious easy recipe, where this pambazo is combined with beef steak and chorizo. This tasty pambazo campechano will remind you of an improved version of tacos.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
209
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 4 guajillo chiles
  • 1/4 onions
  • 1 garlic
  • salt
  • pepper
  • 1 tablespoon vegetable oil
  • 1 cup chorizo
  • 4 beefsteaks, cut into strips
  • 4 pambazo rolls
  • cilantro
  • onion
  • lime, to accompany
Preparation
30 mins
10 mins
Low
  • For the pambazo, blend the guajillo chili, onion, garlic, and season with salt and pepper. Set aside.
  • In a small pot over medium heat, cook the guajillo salsa. Let cool and set aside.
  • Cut the pambazo bread in half, brush with guajillo chili, cook in a skillet with a little oil, and lightly fry. Set aside.
  • In a skillet over medium heat, heat the oil and cook the chorizo, add the steak, and season with salt and pepper. Set aside.
  • Serve accompanied by onion, cilantro, and salsa.

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