Prepare this delicious vegetarian pambazo version, cooked on the griddle with guajillo chili adobo and filled with potato strips. This street snack is a favorite of most Mexicans, served with raw green salsa.
8 guajillo chiles, cleaned, deveined, and soaked in hot water for the adobo
2 cloves garlic, for the adobo
1/4 white onions, for the adobo
1 pinch salt, for the adobo
1/4 white onions, for the green salsa
1 serrano chile, for the green salsa
5 tomatillos, for salsa
1/2 cups fresh cilantro, clean, for the green salsa
1 tablespoon vegetable oil
1 Poblano chile, in strips
1 cup potato, cooked, cut into cubes for the filling
vegetable oil
4 pambazo rolls
lettuce, for serving
añejo cheese, for serving
sour cream, for serving
Preparation
10 mins
20 mins
Low
For the adobo, blend the chiles with a little of the soaking water, garlic, onion, and salt until you achieve a smooth adobo. Strain and fry with oil in a pot over medium heat. Adjust seasoning.
For the salsa, blend the onion with the serrano chili, tomato, and cilantro. Season to your taste and set aside.
For the filling, heat a pan over medium heat with the oil and cook the poblano strips and potato for 5 minutes, season to your taste and set aside.
On a cutting board, cut the pambazo bread in half, dip in the adobo and cook with a little oil on a hot griddle, when golden brown, remove from the griddle and fill with the potato strips. Serve with lettuce, aged cheese, cream, and raw green salsa. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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