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.
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.
• 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.