Mexican > Antojitos > Pambazos

Pambazo with Chorizo and Nopales Recipe

Ingredients with Measurements:
- 4 Pambazo buns
- 1 lb. chorizo sausage, removed from casing
- 1 cup diced nopales (cactus)
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 2 garlic cloves, minced
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro

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

Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chorizo and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add the diced onion, tomato, garlic, cumin, paprika, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. Add the diced nopales to the skillet and cook for an additional 5 minutes, or until the nopales are tender.
5. Cut the pambazo buns in half lengthwise and remove some of the soft interior to make room for the filling.
6. Dip each half of the pambazo bun into the chorizo mixture, making sure to coat both sides.
7. Place the coated buns on a baking sheet and bake in the preheated oven for 10 minutes, or until the bread is crispy and the filling is heated through.
8. Remove the pambazo buns from the oven and sprinkle with crumbled queso fresco and chopped cilantro.
9. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 570
Fat: 40g
Carbohydrates: 28g
Protein: 25g
Sodium: 1280mg
Sugar: 4g
Fiber: 4g

Substitutions for ingredients:
- Chorizo sausage can be substituted with ground beef or turkey.
- Nopales can be substituted with diced bell peppers.

Variations:
- Add diced potatoes to the filling for a heartier dish.
- Use different types of cheese, such as cheddar or Monterey Jack, instead of queso fresco.
- Top with sliced avocado or a dollop of sour cream.

Tips and tricks:
- Be careful not to overstuff the pambazo buns, as they may become too soggy.
- Use tongs to dip the buns into the chorizo mixture to avoid getting burned.
- If the filling is too dry, add a splash of chicken or vegetable broth.

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

Reheating instructions:
To reheat, place the pambazo on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the pambazo on a colorful plate with a side of sliced avocado and a sprinkle of chopped cilantro.

Garnishes:
Garnish with additional crumbled queso fresco and chopped cilantro.

Pairings:
Pair with a refreshing agua fresca or a cold beer.

Suggested side dishes:
Serve with a side of Mexican rice and refried beans.

Troubleshooting advice:
If the filling is too dry, add a splash of chicken or vegetable broth.

Food safety advice:
Make sure to cook the chorizo sausage thoroughly to an internal temperature of 160°F to avoid foodborne illness.

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.

Flavor profiles:
This dish is savory and spicy, with a hint of smokiness from the chorizo.

Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Umami, Smoky