PAMBAZO, MEXICO: You can’t be afraid to make a mess when ordering a
pambazo! This soft, crustless bread, stuffed with a mixture of chorizo, potatoes, cream, and fresh cheese, is the perfect for soaking up the
delicious guajillo chili sauce. Each bite is an explosion of exciting
and sometimes unexpected flavours!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pambazo Mexicano
Categories: Potatoes, Chilies, Breads, Herbs, Pork
Yield: 6 servings

2 1/2 c Potatoes; diced
3 Guajillo peppers; seeded,
- veins removed
2 (3 oz ea) chorizos
2 tb Oil
1 cl Garlic clove
8 Black peppercorns
1/2 ts Mexican oregano
6 Teleras or Kaiser rolls;
- sliced lengthwise
1 1/2 c Shredded iceberg lettuce
1/4 c Crumbled cheese
2 tb Mexican cream
Salt

Place the diced potatoes in a saucepan with hot water
and cook over medium-high heat. It will take about 10-12
minutes for the potatoes to be cooked.

Place the guajillo peppers in a bowl with hot water to
soften while the potatoes are cooking.

In the meantime, cook the chorizo in a skillet over
medium-high heat. It will be ready in about 8 minutes.

By this time the potatoes should be ready, so remove
them from heat and drain. Next, stir them into the
skillet with the chorizo, and keep cooking for three
minutes. This is just enough time to allow the flavors
to blend and the potatoes to get a little more tender.
Set aside.

Place guajillo peppers, 1 cup of soaking water, garlic
clove, oregano, and peppercorns into a blender. Process
until you have a smooth sauce. Strain and place in a
bowl.

Heat a griddle and add a 1/2 tablespoon of oil. Place the
sliced rolls upside down and brush their tops all over
with the Guajillo salsa. Flip the rolls so the tops get
a little warm and crispy. This step will be about a
minute per side. Repeat the process with the rest of the
rolls, adding oil to the skillet as needed.

To assemble the Pambazo, place some chorizo and potatoes
on each toasted roll, then top with the shredded
lettuce, cream, and cheese. Serve with a hot salsa or
pickled jalapeños. Enjoy!

NOTES: If you don’t find the teleras, you can easily use
Kaiser rolls or another roll with a slightly hard crust
that won’t crumble. The reason I didn’t call for actual
pambazos for the bread in the ingredients is that I know
they can seldom be found outside of Mexico.

You will need a strainer and a pastry brush for this
recipe.

Author: Mely Martínez - Mexico in my Kitchen

RECIPE FROM: https://www.mexicoinmykitchen.com

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