Mexican Street Food: Pambazos filled with Papas con Chorizo

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground pork

Turkey chorizo is lower in fat, while ground pork is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and lower in fat, while plain yogurt is usually less expensive.

Remove the seeds and membranes from the chili peppers, being careful not to touch your face afterward.

Rinse the chilies and place them in a pot with water.

Boil the chilies for about 5 minutes or until soft.

Cut the potatoes into small cubes and rinse them.

In a skillet on medium heat, add the beef chorizo and cook for about 2 minutes until browned.

Add half of the chopped onion, tomato, and the chili Serrano to the skillet with the chorizo and mix together for another 2 minutes.

Season the mixture with salt and black pepper, then add the cubed potatoes and mix well.

Cover the skillet and let the potatoes steam for about 15 minutes.

In a blender, combine the boiled chilies, remaining onion, garlic, 1 cup of water, oregano, cumin, black pepper, and salt. Blend for about 4 minutes.

In a clean skillet on medium heat, add 1 teaspoon of olive oil and pour in the blended sauce. Let it simmer for about 3 minutes, adjusting seasoning if necessary.

Preheat a comal (griddle) on low heat and add a little olive oil.

Cut the bolillo bread in half and dip it into the sauce, similar to making enchiladas.

Place the dipped bread on the comal and cook for about 2 minutes on each side, monitoring to prevent burning.

Remove the bottom piece of the bread from the comal and fill it with the potato and chorizo mixture.

Garnish the sandwich with lettuce, sour cream, and queso fresco. Optionally, add avocado or tomatoes.

Top with the other half of the bread and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens