Mexican > Pambazos

Pambazo with Chorizo and Jalapeno Recipe

Ingredients with Measurements:
- 4 Pambazo rolls
- 1 lb. chorizo sausage, casings removed
- 1 large onion, diced
- 2 jalapeno peppers, seeded and diced
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro

Special equipment needed:
- Large skillet
- Spatula
- Baking sheet

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and jalapeno peppers and cook until softened, about 5 minutes.

3. Add the chorizo sausage to the skillet and cook, breaking it up with a spatula, until browned and cooked through, about 8-10 minutes.

4. Add the minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes.

5. Slice the Pambazo rolls in half lengthwise and place them cut-side up on a baking sheet.

6. Spoon the chorizo mixture onto the bottom half of each Pambazo roll, dividing it evenly among the four rolls.

7. Top the chorizo mixture with crumbled queso fresco and chopped cilantro.

8. Place the top half of each Pambazo roll on top of the filling and press down gently to secure.

9. Bake the Pambazo sandwiches in the preheated oven for 10-12 minutes, until the rolls are slightly crispy and the filling is heated through.

10. Serve the Pambazo sandwiches hot, garnished with additional chopped cilantro if desired.


Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
4 servings

Nutritional information:
Calories: 650
Fat: 45g
Carbohydrates: 30g
Protein: 30g
Sodium: 1500mg

Substitutions for ingredients:
- Ground beef or turkey can be substituted for the chorizo sausage.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.

Variations:
- Add sliced avocado or guacamole to the Pambazo sandwich for extra creaminess.
- Substitute the jalapeno peppers with poblano peppers for a milder flavor.
- Use different types of cheese, such as cotija or cheddar, for a different flavor profile.

Tips and tricks:
- Make sure to remove the casings from the chorizo sausage before cooking.
- If the Pambazo rolls are too soft, lightly toast them in the oven before adding the filling.
- Serve the Pambazo sandwiches with a side of Mexican rice or refried beans for a complete meal.

Storage instructions:
Leftover Pambazo sandwiches can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the Pambazo sandwiches, place them in a preheated oven at 350°F for 10-12 minutes, until heated through.

Presentation ideas:
Serve the Pambazo sandwiches on a platter with a side of Mexican rice and refried beans. Garnish with additional chopped cilantro and sliced avocado.

Garnishes:
Chopped cilantro, sliced avocado, and lime wedges.

Pairings:
Serve the Pambazo sandwiches with a side of Mexican rice and refried beans. Pair with a cold Mexican beer or a margarita.

Suggested side dishes:
Mexican rice and refried beans.

Troubleshooting advice:
- If the Pambazo rolls are too soft, lightly toast them in the oven before adding the filling.
- If the chorizo mixture is too dry, add a splash of chicken or vegetable broth to moisten it.

Food safety advice:
Make sure to cook the chorizo sausage to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.

Food history:
Pambazo is a traditional Mexican sandwich that originated in the state of Puebla. It is typically made with a soft white bread roll that is dipped in a red chili sauce and filled with potatoes and chorizo sausage.

Flavor profiles:
The Pambazo with Chorizo and Jalapeno has a spicy and smoky flavor from the chorizo sausage and smoked paprika, with a slight heat from the jalapeno peppers.

Serving suggestions:
Serve the Pambazo sandwiches hot, garnished with additional chopped cilantro if desired. Pair with a cold Mexican beer or a margarita.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Meaty, Zesty