Ingredients with Measurements:
- 4 Pambazo rolls
- 1 lb. chorizo sausage, removed from casing
- 6 eggs
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
- 1/4 cup sour cream
- 2 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the Pambazo rolls in half and place them on a baking sheet. Bake for 5-7 minutes until they are lightly toasted.
3. In a large skillet, heat the vegetable oil over medium-high heat.
4. Add the chorizo sausage to the skillet and cook for 5-7 minutes until browned and cooked through.
5. Remove the chorizo from the skillet and set it aside.
6. In the same skillet, add the diced onion and tomato. Cook for 3-4 minutes until they are softened.
7. Crack the eggs into a mixing bowl and whisk them together.
8. Add the eggs to the skillet with the onion and tomato. Cook for 2-3 minutes until the eggs are scrambled and cooked through.
9. Add the cooked chorizo back into the skillet with the eggs and vegetables. Stir to combine.
10. Season the mixture with salt and pepper to taste.
11. To assemble the Pambazo, place a toasted roll on a plate.
12. Spoon the chorizo and egg mixture onto the roll.
13. Top the mixture with crumbled queso fresco, chopped cilantro, and a dollop of sour cream.
14. Repeat with the remaining rolls and filling.
15. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Skillet temperature: Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 550
Fat per serving: 36g
Protein per serving: 28g
Carbohydrates per serving: 28g
Fiber per serving: 2g
Sugar per serving: 4g
Substitutions for ingredients:
- Pambazo rolls can be substituted with any type of bread roll.
- Queso fresco can be substituted with feta cheese or shredded cheddar cheese.
- Sour cream can be substituted with Greek yogurt or crema.
Variations:
- Add diced bell peppers or jalapeños to the egg and chorizo mixture for extra flavor and spice.
- Use bacon or ham instead of chorizo for a different flavor profile.
- Add sliced avocado or guacamole to the Pambazo for a creamy texture.
Tips and tricks:
- Make sure to remove the chorizo from its casing before cooking.
- Use a non-stick skillet to prevent the eggs from sticking.
- Toasting the Pambazo rolls before assembling the sandwich adds extra crunch and texture.
Storage instructions:
Leftover Pambazo can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the Pambazo in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Serve the Pambazo on a colorful plate with a side of fresh fruit or a small salad.
Garnishes:
Garnish the Pambazo with chopped cilantro, crumbled queso fresco, and a dollop of sour cream.
Pairings:
Pair the Pambazo with a cold glass of horchata or a Mexican beer like Corona or Modelo.
Suggested side dishes:
Serve the Pambazo with a side of refried beans or Mexican rice for a complete meal.
Troubleshooting advice:
- If the eggs are sticking to the skillet, add a little more oil to the pan.
- If the Pambazo rolls are too soft, toast them for a few more minutes in the oven.
Food safety advice:
Make sure to cook the chorizo and eggs to an internal temperature of 165°F to ensure they are fully cooked and safe to eat.
Food history:
Pambazo is a traditional Mexican sandwich that originated in the city of Puebla. It is typically made with a soft bread roll that is dipped in a red chili sauce and filled with potatoes, chorizo, and cheese.
Flavor profiles:
The Pambazo with Chorizo and Egg is a savory and spicy sandwich with a combination of flavors from the chorizo, eggs, and vegetables. The queso fresco and sour cream add a creamy and tangy element to the dish.
Serving suggestions:
Serve the Pambazo with a side of Mexican hot sauce or salsa for extra heat and flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican