x
Lorenza

Lorenza Ávila

ImagenReceta
2 Photos
x
Select File


Validate Cancel
2

Suadero's Pambazo

25 mins
2 mins
Low
4.36
|
620
Favorites
Collections
Glider
Super List
Upload a picture
To print
Prepare these pambazos de Suadero to celebrate these national holidays with a traditional dish, but with a different touch. The classic pambazo marinade combines perfectly with the sour taste of the meat of Suadero and accompanied by cilantro, onion and lemon, you manage to give freshness to the dish. To give the softness a special flavor, you can substitute lemon juice for orange juice.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 2 kilos suadero
  • 4 cups milk, for the smoothie
  • 1 cup Water, for the smoothie
  • 3 leaves bay (laurel), for the smoothie
  • 3 ground clove, for the smoothie
  • to taste sea ​​salt, for the smoothie
  • 3 tablespoons lard, for the smoothie
  • 3 tablespoons lemon juice, for the smoothie
  • 6 guajillo chilies, deveined and hydrated in hot water, for the marinade
  • 1/4 onions, for the marinade
  • 1 clove garlic, for the marinade
  • 6 Mexican white Breads for pambazo sandwich
  • 2 tablespoons lard, for the marinade
  • to taste sour cream, To accompany
  • to taste fresh cheese, crumbled to accompany
  • to taste onion, finely chopped, to accompany
  • enough fresh coriander, finely chopped, to accompany
  • enough lemon, To accompany
  • enough green sauce, To accompany

Preparation

For the soft: in a pot wide enough place the soft, milk, water, bay leaves, cloves and sea salt; Once it boils, cover and cook for 1 hour 20 minutes over low heat. Remove the meat from the cooking liquid and on a board, chop into small cubes. Reservation.
In a skillet over medium heat melt the butter and add the softener and the lemon juice; Cook until golden brown. Reservation.
For the marinade: blend the guajillo pepper, the onion and the garlic until you get a thick marinade. In a pot with hot butter, pour the marinade and sauté, season with salt and cook for 5 minutes. Reservation.
On a board, cut the pambazo roll in half and with the help of a brush, varnish each side with the guajillo marinade. In a pan with hot oil, brown the pambazo bread over low heat until the marinade changes color. Reservation.
Place the pambazo bolillo on a table, fill with the softener, serve with the sour cream, fresh cheese, onion and cilantro. Accompany with lemon juice and green sauce to taste.

PRESENTATION

Place a piece of pambazo on an extended plate, serve with cream, grated cheese, onion, coriander, lemon and green sauce to taste.

TIPS

If you want to give a different touch to this soft drink, replace the lemon juice with orange juice.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (25)
Norma Alvarado Maciel
19/09/2019 11:20:26
Excelente receta. Creativa al cambiar relleno Me gustó.
Elizabeth Casasola Ibarra
16/09/2019 23:50:14
Los pambazos no son de suadero, son de papá con longaniza y además llevan lechuga finamente rayada, queso, crema y salsa.
Landy Annette Arjona de Marín
15/09/2019 12:22:15
Excelente receta
Veronica G. Salgado Romero
14/09/2019 08:47:14
Muy sencillo y delicioso
Maricela Beltrán
14/09/2019 00:59:11
Consentiremos a la familia con esta deliciosa receta 😘!!!!
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
ADVERTISING
ADVERTISING
ADVERTISING