Pambazos | Fried Mexican Sandwich with Chirizo & Potato 🇲🇽 @anahidtrejo-recipes9324

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef can be more affordable.

bolillo bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more nutrients, while white bread is often cheaper.

Cut the potatoes into slices, then cut those slices in half.

Boil the sliced potatoes in salted water for about 10 minutes until tender.

Check the potatoes with a toothpick; if it slices easily, they are ready.

Remove the potatoes from the boiling water and set aside.

In the same water, add jalapenos, tomatillos, chile ajito, and chile de arbol. Submerge the dried chiles and boil for about 5 minutes.

After 5 minutes, remove the tomatillos and jalapenos from the water and place them in a blender.

Continue boiling the chile guajillo and chile de arbol until the skin has softened and changed color.

Add garlic cloves, a fourth of the onion, half a cup of the boiling water, and salt to the blender with the tomatillos and jalapenos. Blend to make salsa.

After 30 minutes, add the dried chiles to the blender with the other salsa ingredients. Remove stems and add salt, onion, and garlic, then blend for 2-3 minutes.

Strain the salsa to separate seeds and skins, if desired, using a strainer and adding a little water to get all the salsa out.

In a hot skillet, add the chorizo, breaking it apart and cooking until browned. Remove the skin from the chorizo before cooking.

Add diced onion to the chorizo and cook together for about 7 minutes.

Add the cooked potatoes to the chorizo and onion mixture and combine to mix the flavors.

Cut the bolillo bread down the middle, keeping one side attached.

In a hot skillet, add oil and let it heat up. Submerge the bolillo in the salsa to coat it completely.

Fry the coated bolillo in the skillet, pressing down to flatten it. Flip to fry the other side until crispy.

Assemble the pambazo by adding a generous layer of the chorizo and potato mixture, refried beans, queso fresco, sour cream, shredded lettuce, and green salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens