Tinga Pambazo

Carbonell
The pambazo is a classic Mexican snack, economical and very versatile, which you can fill with different ingredients. Try our delicious different option, a pambazo filled with chicken tinga, with a touch of chipotle and Carbonell® Extra Virgin Olive Oil to make it extra delicious. You won't regret it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 guajillo chiles
  • 1/4 onions
  • 1 clove garlic
  • salt
  • 1 teaspoon allspice berry
  • 2 tablespoons Carbonell® extra virgin olive oil, 750 ml
  • 5 tomatoes
  • 1/4 onions
  • 1 clove garlic
  • 1/4 cups chicken broth
  • 1/4 cups chipotle chile
  • 1 teaspoon allspice berry
  • 2 tablespoons Carbonell® extra virgin olive oil, 750 ml
  • 2 cups onion, filetted
  • 2 cups chicken, shredded
  • 1 teaspoon oregano
  • 1 leaf bay
  • salt
  • 4 pambazo rolls, for presentation
  • sour cream, for presentation
  • queso fresco, for presentation
  • lettuce, for presentation
  • green salsa, for presentation
Preparation
30 mins
25 mins
Low
  • For the pambazo, blend the guajillo chili, onion, garlic, and season with salt and coarse pepper.
  • In a small pot over medium heat, add Carbonell® Extra Virgin Olive Oil and cook the previous guajillo sauce. Let cool and set aside.
  • Cut the pambazo bread in half, brush with the guajillo sauce, cook in a skillet with Carbonell® Extra Virgin Olive Oil and lightly fry. Set aside.
  • For the tomato broth, blend the tomato, onion, garlic, chicken broth, chipotle, and coarse pepper.
  • For the chicken tinga, in a skillet over medium heat, add Carbonell® Extra Virgin Olive Oil, onion, and cook for 5 minutes. Add the chicken, tomato broth, oregano, bay leaf, and salt. Cook for 15 minutes or until the broth reduces.
  • Fill the pambazo with chicken tinga. Serve with cream, fresh cheese, and green sauce.

Nutritional Information

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