Steak and Chorizo Pambazo
Yamilette González
A mouthwatering twist on the classic recipe, this steak and chorizo pambazo is here to tickle your tastebuds! Served with lettuce, cream, and cheese, this irresistible pambazo campechano consists of a special bread stuffed with beefsteak and chorizo and brushed with a delish guajillo chile sauce. Treat yourself to this appetizing version of this Mexican street food!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 guajillo chiles
  • 1/4 onions
  • 1 garlic
  • salt
  • pepper
  • 1 tablespoon vegetable oil
  • 1 cup chorizo
  • 4 beefsteaks, cut into thin strips
  • 4 pambazo rolls
  • cilantro
  • onion
  • lime, for serving
Preparation
30 mins
10 mins
Low
  • For the pambazo: In a blender, combine guajillo chile, onion, and garlic and blend until smooth. Season with salt and pepper. Set aside.
  • In a small pot over medium heat, cook guajillo sauce. Let cool and set aside.
  • Cut each pambazo roll in half. Brush with guajillo sauce. In a skillet with a bit of oil, fry pambazo rolls slightly. Set aside.
  • In a skillet over medium heat, heat oil and cook chorizo and beefsteak. Season with salt and pepper. Set aside.
  • Serve steak and chorizo pambazo with onion, cilantro, and salsa.

Nutritional Information

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