Ingredients with Measurements:
- 4 Pambazo rolls
- 1 lb. chorizo, removed from casing
- 2 poblano peppers, seeded and sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. paprika
- Salt and pepper, to taste
- 1 cup queso fresco, crumbled
- 1/4 cup cilantro, chopped
- Vegetable oil, for frying
Special equipment needed:
- Large skillet
- Tongs
- Slotted spoon
Step-by-step instructions:
1. Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
2. Remove the chorizo from the skillet with a slotted spoon and set aside. Drain off all but 1 tablespoon of the fat.
3. Add the sliced poblano peppers, onion, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10-12 minutes.
4. Add the cumin, paprika, salt, and pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes.
5. Add the cooked chorizo back to the skillet and stir to combine with the vegetables. Remove from heat.
6. Preheat a large skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the skillet.
7. Cut the Pambazo rolls in half lengthwise. Dip each half into the hot oil, turning to coat both sides. Cook until lightly browned and crispy, about 2-3 minutes per side.
8. Remove the Pambazo halves from the skillet with tongs and place on a paper towel-lined plate to drain.
9. To assemble the Pambazo, fill each half with the chorizo and poblano pepper mixture. Top with crumbled queso fresco and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Skillet over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 620
Fat: 38g
Saturated Fat: 14g
Cholesterol: 90mg
Sodium: 1300mg
Carbohydrates: 44g
Fiber: 4g
Sugar: 6g
Protein: 26g
Substitutions for ingredients:
- Pambazo rolls can be substituted with bolillo rolls or other crusty bread rolls.
- Queso fresco can be substituted with feta cheese or cotija cheese.
Variations:
- Add diced potatoes to the chorizo and poblano pepper mixture for a heartier filling.
- Use different types of peppers, such as jalapeño or bell peppers, for a different flavor profile.
Tips and tricks:
- Be sure to drain off excess fat from the chorizo before adding the vegetables to the skillet.
- Use a slotted spoon to remove the chorizo and vegetables from the skillet to avoid excess oil in the filling.
- If the Pambazo halves are too thick, use a knife to hollow out some of the bread to make more room for the filling.
Storage instructions:
Store leftover Pambazo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Pambazo in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve Pambazo on a platter with a side of salsa and guacamole for dipping.
Garnishes:
Garnish with additional chopped cilantro and crumbled queso fresco.
Pairings:
Serve Pambazo with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
If the Pambazo halves are too thick, use a knife to hollow out some of the bread to make more room for the filling.
Food safety advice:
Be sure to cook the chorizo to an internal temperature of 160°F to ensure it is fully cooked.
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:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve Pambazo with a side of salsa and guacamole for dipping.
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Region: Mexican