Ingredients with Measurements:
- 4 Pambazo rolls
- 1 lb. chorizo sausage, removed from casing
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 1/2 cup sour cream
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chorizo sausage and cook, breaking it up with a spatula, until browned and cooked through, about 8-10 minutes.
3. Add the chopped onion, minced garlic, diced potatoes, cumin, paprika, salt, and black pepper to the skillet. Stir to combine.
4. Cook the mixture, stirring occasionally, until the potatoes are tender and the onions are translucent, about 15-20 minutes.
5. While the chorizo and potato mixture is cooking, preheat a griddle or large skillet over medium-high heat.
6. Cut the Pambazo rolls in half lengthwise and place them on the griddle or skillet, cut side down. Cook until lightly toasted and crispy, about 2-3 minutes.
7. Once the chorizo and potato mixture is done cooking, remove it from the heat and set aside.
8. Spread a generous amount of sour cream on the bottom half of each Pambazo roll.
9. Spoon the chorizo and potato mixture on top of the sour cream, dividing it evenly among the rolls.
10. Sprinkle crumbled queso fresco and chopped cilantro on top of the chorizo and potato mixture.
11. Close the Pambazo rolls with the top half and press down gently.
12. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium heat for cooking the chorizo and potato mixture
- Medium-high heat for toasting the Pambazo rolls
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 650
- Total fat: 47g
- Saturated fat: 16g
- Cholesterol: 85mg
- Sodium: 1340mg
- Total carbohydrates: 34g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 21g
Substitutions for ingredients:
- Mexican chorizo can be substituted with Spanish chorizo or Italian sausage.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
Variations:
- Add diced bell peppers or jalapeños to the chorizo and potato mixture for extra flavor and spice.
- Substitute the sour cream with guacamole or salsa for a different flavor profile.
- Use leftover cooked potatoes or sweet potatoes instead of fresh potatoes for a quicker preparation time.
Tips and Tricks:
- Make sure to cook the chorizo and potato mixture until the potatoes are tender and the onions are translucent for the best flavor and texture.
- To make the Pambazo rolls extra crispy, brush them with a little bit of vegetable oil before toasting them on the griddle or skillet.
Storage Instructions:
- Store any leftover chorizo and potato mixture in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the chorizo and potato mixture in a skillet over medium heat until heated through, about 5-7 minutes.
- To reheat the Pambazo rolls, place them in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation Ideas:
- Serve the Pambazo with Chorizo and Potato on a platter with a side of guacamole or salsa for dipping.
- Garnish with additional chopped cilantro or sliced jalapeños for extra color and flavor.
Pairings:
- Serve with a cold Mexican beer or a margarita for a refreshing drink pairing.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting Advice:
- If the chorizo and potato mixture is too dry, add a splash of vegetable oil or chicken broth to moisten it up.
- If the Pambazo rolls are too soft, toast them for a little longer on the griddle or skillet to make them crispy.
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.
- Store any leftover Pambazo with Chorizo and Potato in an airtight container in the refrigerator for up to 3 days.
Food History:
- Pambazo is a traditional Mexican sandwich that originated in the city of Puebla. It is typically made with a soft white bread roll that is dipped in a red chili sauce and filled with a variety of ingredients such as potatoes, chorizo, beans, and cheese.
Flavor Profiles:
- The Pambazo with Chorizo and Potato has a spicy and savory flavor profile with hints of smokiness from the chorizo and paprika. The sour cream and queso fresco add a creamy and tangy element to the dish.
Serving Suggestions:
- Serve the Pambazo with Chorizo and Potato as a hearty breakfast or brunch dish, or as a satisfying lunch or dinner option.
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Region: Mexican