Chorizo and Potato Pambazos

Name: Chorizo and Potato Pambazos
Prep time: 55 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 7 guajillo chiles, without stem or seeds; 1/4 cups onion, chopped; 1 clove garlic; 1/4 cups water; 350 grams chorizo; 3 potatoes, medium; 8 pieces of bread, telera or bolillo; 1/2 cups lettuce, shredded; 1/4 cups sour cream

Deborah Dana

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

Reviewed by Editorial Team of Kiwilimón

Published: 08-02-2017

Preparation

45 mins

10 mins

Low

Add the chiles to a small saucepan. Add enough water to cover them. Bring to a boil; cook over medium heat for 10 minutes or until tender. Drain the chiles; transfer them to the blender. Add the onion, garlic, water; put the lid on. Blend until smooth. Strain through a metal sieve. Discard the solids; set 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 are tender; drain them. Place this in equal amounts in the bottom half of the rolls; top the pambazos with the top half of the bread. Set them aside. Incorporate the sandwiches; cook them for 3 minutes or until the sauce is absorbed and both sides of the sandwiches are lightly toasted, brushing them occasionally with the remaining sauce. Top the sandwich with lettuce and sour cream and serve.

Nutritional information

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

Energy

195

kcal

9.75%

Carbohydrate, by difference

21.9

7.3%

Protein

7.8

15.6%

Total lipid (fat)

8.6

13.23%

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100

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Tips

Ideal serving Enjoy your favorite foods but be careful with portion sizes. Make it ahead The sauce can be prepared in advance. Keep it covered in the refrigerator for up to 3 hours. Another option is to place it in a container and store it for a maximum of 1 month. Thaw it in the refrigerator before using. Did you know? Guajillo chiles are dried chiles that have a shiny red color. Their outer skin is tough and they need to be soaked longer than most other chiles before using them to taste. Since these chiles can be very spicy, it is common practice to prepare a guajillo sauce for meat dishes.

Chorizo and Potato Pambazos

Ingredients

Preparation

Nutritional information

Tips

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