Andrea's Pambazos

I learned how to make pambazos from my tia who was born in D.F., MX. She says that the size of el bolillo matters and the chile that you use. I recommend using chile California if you do not like spicy. If you do, you can never go wrong with guajillo. You can stuff it with whatever meat or veggies you want. I prepare mine with pinto beans, potato, carrots, and soyrizo.

Ingredients

2 ½ cups potatoes, diced

3 guajillo peppers seeds, and veins removed

2 chorizos 3 oz. each

2 tablespoons vegetable oil

1 garlic clove

8 black peppercorns

1/2 teaspoon Mexican oregano

6 Teleras or Kaiser rolls sliced lengthwise

1 ½ cup of shredded iceberg lettuce

¼ cup crumbled cheese

2 tablespoons Mexican cream

Salt to taste

Instructions

1. 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.

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

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

4. By this time the potatoes should be ready, so remove them from heat and drain. Next, stir them into the skillet with the chorizo or soyrizo, 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.

5. 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.

6. 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.

7. 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!