Welcome to a culinary journey through the streets of Mexico City! Today, I am bringing you a beloved Mexican street-food gem – the Pambazo. Typically soaked in a vibrant guajillo pepper sauce and filled with a harmonious mix of chorizo and potatoes, the Pambazo is red in both appearance and passion. Let's embark together on this flavorful adventure!
Ingredients:
For the Pambazo:
- 4 Portuguese rolls (or similar if authentic Pambazo bread is unavailable)
- 4 large potatoes
- 200 grams of Mexican chorizo
- 1/2 of a large onion, chopped
- 1/4 of a large onion
- 5 guajillo peppers
- Salt and pepper to taste
- Oil, for frying
- Sour cream, for garnish
- Finely chopped iceberg lettuce, for garnish
- Oaxaca cheese and panela cheese, shredded (or mozzarella and queso fresco as substitutes)
- Avocado slices, for garnish
For the Green Salsa:
- 11 tomatillos
- 2 jalapeno peppers
- 1/4 of a large onion
- 1 clove of garlic
- Salt to taste
- A pinch of ground cumin
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Equipment: Pots, frying pan, blender, knife, cutting board, strainer
Servings: 4 sandwiches
Instructions:
1. Begin by boiling the potatoes in a pot with enough water until tender, about 15 minutes, then peel and mash them. Season the mashed potatoes with salt and pepper to taste; set aside.
2. While the potatoes cook, fry the chorizo in a pot over medium heat with a bit of oil until it's fully cooked, about 15 minutes. Add in the half-chopped onion and cook for an additional 2 minutes. Combine the cooked chorizo with the mashed potatoes and set aside.
3. For the green salsa, first remove the husks from the tomatillos and wash them. In a dry skillet over medium heat, roast the jalapenos, quartered onion, garlic, and tomatillos. Keep turning them until they are charred and tender. Remove the garlic, onion, and jalapenos as they finish roasting and finally, the tomatillos. Blend these ingredients with a little bit of water, salt, and cumin to make the salsa. Set aside.
4. Remove the stems and seeds from the guajillo peppers, boil them in water for 3 minutes, then blend with a quarter onion and some of the boiling water to create a smooth sauce. Using a strainer, strain the sauce, making sure to press out all the liquid. Rinse the blender to avoid waste.
5. To prepare the bread, slice each roll open without cutting all the way through. Dip each roll into the guajillo sauce, ensuring it's fully coated, and fry in a pan with a bit of oil until crispy on all sides.
6. Assemble the sandwich by layering the potato and chorizo mixture onto the bread, followed by sour cream, cheese, and avocado slices. Top with the lettuce and drizzle with the green salsa.
Cooking Tips:
- To ensure your Pambazo has the authentic flavor, try to find the specified Mexican cheeses.
- For an extra kick, hit the green salsa with an additional jalapeno pepper if desired.
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This traditional recipe is brought to you by Recetas con Mari B. Dive into the full experience on their YouTube channel: https://www.youtube.com/@RecetasconMariB
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