Tinga Pambazo

Name: Tinga Pambazo
Prep time: 55 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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

Published: 11-11-2021

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.