Deborah Dana

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Helena Gómez

Pambazos de Chorizo y Papa

Name: Pambazos de Chorizo y Papa
Prep time: 55 min
Cook time: 55 min
Yield: 4
Cuisine: Mexicana
Ingredients: 7 guajillo chilies, without tail or seed; 1/4 cups onion, chopped; 1 clove garlic; 1/4 cups Water; 350 grams sausage; 3 potatoes, median; 8 breads, telera or bolillo; 1/2 cups lettuce, shredded; 1/4 cups sour cream

45 mins

10 mins

Low

4.166667

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Deborah Dana

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Delicious and typical Mexican pambazos. You can buy the bread already made or make it from scratch, in any way I guarantee a success. They are super filling and tasty, perfect to make when you're in a hurry.

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Ingredients

4 portions

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7 guajillo chilies, without tail or seed
1/4 cups onion, chopped
1 clove garlic
1/4 cups Water
350 grams sausage
3 potatoes, median
8 breads, telera or bolillo
1/2 cups lettuce, shredded
1/4 cups sour cream

Preparation

Add the chiles in a small saucepan. Add enough water to cover them. Make them boil; cook at medium heat for 10 minutes or until tender. Drain the chiles; pass them to the blender. Add onion, garlic, water; put the lid. Limit this until it is homogeneous. Pass it through a metal sieve. Discard the solids you colasted; put the sauce aside.

Cook the chorizo and potatoes, stirring occasionally, in a large skillet over medium heat for 12 minutes or until the chorizo is well cooked and the potatoes tender; drain them. Place this in even amounts in the lower half of the rolls; Complete the pambazos with the top half of the bread. Put them aside.

Incorporates sandwiches; cook 3 minutes or until the sauce is consumed and both sides of the sandwiches are lightly toasted, brushing occasionally with the rest of the sauce. Complete the sandwich with the lettuce and sour cream and serve it.

TIPS

Ideal portion Enjoy your favorite foods but be careful with the size of the portions. Do it before The sauce can be prepared in advance. Keep it covered inside the refrigerator for a maximum of 3 hours. Another alternative would be to place it in a container and store it for a maximum period of 1 month. Decongelate it in the refrigerator before using it. Did you know? The guajillos chiles are dry chiles that enjoy a shining red color. Their outer skin is hard and should be soaked longer than most other chiles before using them to taste. Since these chilies can be very hot, it is customary to prepare a guajillo sauce for meat dishes.