Pambazos (Tortas Dipped in Red Salsa and Stuffed with Potato & Chorizo)
Pambazos are counted as among the best Mexican street food. They are Mexican bread rolls dipped with guajillo salsa and stuffed with chorizo con papas. Topped with shredded lettuce, crema, queso and salsa verde.
Servings: 4 pambazos
Calories: 843kcal
Ingredients
To Make The Chorizo con Papas
- 2 medium potatoes peeled, cut into bitesize pieces & boiled until tender
- hot water for boiling potatoes
- 1 Tablespoon olive oil
- 1 small white onion roughly chopped into small pieces
- 4 whole cloves of garlic finely minced
- 14 oz soyrizo
- one teaspoon of sea salt
To Make The Red Salsa:
- 4 large guajillo chilies remove the stems, the seeds & the veins
- 2 oz white onion
- 2 whole garlic cloves peeled
- water for boiling
- ½ teaspoon salt adjust to taste
- ½ cup vegetable oil
To Assemble The Pambazo:
- 4 bolillos or teleras rolls, slice lengthways but not all the way through
- 2 cups shredded lettuce to taste
- ½ cup vegan cotija or cotija cheese to taste
- ¼ cup Mexican crema to taste (I use vegan my crema)
- 1 cup salsa verde
- jalapeños optional
Instructions
Make the Chorizo Filling
- Heat enough water to cover the diced potatoes and bring the water to a boil. Add the potatoes, a pinch of salt. Cook until the potatoes are fork tender. Drain and set aside.
- In a large pan sauté the onion until soft then add the garlic clove and sauté another couple minutes. Then add the chorizo and cook for about 8 minutes. Add the boiled potatoes, mix until well combined. Sauté for 10 Minutes. Taste for salt. Set aside.
Make The Salsa
- Place the chiles, onion and garlic in a small pot. Pour in enough water to cover them and simmer until everything has completely softened. Place the softened ingredients in a blender with 1/2 cup of the boiling broth and 1/2 teaspoon of salt. Blend until completely smooth. Strain the guajillo chili sauce into a large bowl or container large enough to fit the rolls.
Fry The Bread & Fill The Pambazos
- Heat 1/4 cup for 1/2 cup of oil in a large pan. Dip the bolillo into the salsa then carefully place in the frying pan and fry for 3 minutes on each side.
- Fill each bolillo with a few tablespoons of the chorizo mixture. Then add the shredded lettuce, the cotija, Mexican crema and lastly drizzle with plenty of salsa. Serve immediately once put together.
Notes
• The dried guajillo chilies (which are very mild) can be found at Amazon or in the Latin food isle of your grocery store, or look for them at neighbourhood Latin food stores. Alternatively if you don't find guajillos either New Mexico red or California chilies may be used.
• If Mexican bread rolls are not available to you use French rolls, or baguettes or any bread roll that doesn't have too soft of a surface.
Nutrition
Serving: 4servings | Calories: 843kcal | Carbohydrates: 72g | Protein: 27g | Fat: 54g | Saturated Fat: 10g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 2830mg | Potassium: 1322mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1864IU | Vitamin C: 30mg | Calcium: 323mg | Iron: 7mg
