Ingredients with Measurements:
- 4 pambazo rolls
- 1 pound chorizo
- 1 cup heavy cream
- 2 jalapeño peppers, seeded and chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet over medium heat, cook chorizo until browned and cooked through, about 8-10 minutes. Remove from skillet and set aside.
3. In the same skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
4. Add chopped jalapeño peppers and cumin to the skillet and cook for another 2-3 minutes.
5. Transfer the onion mixture to a blender or food processor. Add heavy cream and blend until smooth.
6. Return the sauce to the skillet and add the cooked chorizo. Stir to combine and season with salt and pepper to taste.
7. Cut the pambazo rolls in half lengthwise and place them on a baking sheet. Bake in the preheated oven for 5-7 minutes, until lightly toasted.
8. Spoon the chorizo and jalapeño cream sauce over the toasted pambazo rolls.
9. Top with crumbled queso fresco and chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 750
- Fat: 55g
- Carbohydrates: 30g
- Protein: 35g
Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced avocado or guacamole on top of the pambazo rolls.
- Use different types of sausage, such as Italian or breakfast sausage.
- Add diced tomatoes or roasted red peppers to the jalapeño cream sauce.
Tips and tricks:
- If you can't find pambazo rolls, you can use bolillo rolls or French bread.
- Make sure to remove the seeds from the jalapeño peppers to control the level of spiciness.
- You can make the jalapeño cream sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover pambazo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pambazo in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the pambazo on a platter with a side of Mexican rice and black beans.
- Garnish with additional chopped cilantro and sliced jalapeño peppers.
Pairings:
- Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the jalapeño cream sauce is too thick, add a splash of milk or cream to thin it out.
- If the pambazo rolls are too hard, wrap them in a damp paper towel and microwave for 30 seconds to soften them.
Food safety advice:
- Make sure to cook the chorizo thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Pambazo is a traditional Mexican sandwich that originated in the state of Puebla.
Flavor profiles:
- Spicy, savory, creamy, and cheesy.
Serving suggestions:
- Serve the pambazo as a main dish for lunch or dinner.
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Region: Mexican