Pambazo with Chorizo and Potatoes Recipe

Ingredients with Measurements:
- 4 Pambazo rolls
- 1 lb. of chorizo
- 2 medium potatoes, peeled and diced
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp. of cumin
- 1/2 tsp. of paprika
- 1/2 tsp. of salt
- 1/4 tsp. of black pepper
- 1/4 cup of vegetable oil

Special equipment needed:
- Large skillet
- Spatula

Step-by-step instructions:

1. In a large skillet, heat the vegetable oil over medium-high heat.

2. Add the chorizo and cook for 5-7 minutes, breaking it up with a spatula until it is browned and cooked through.

3. Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes until the onion is translucent.

4. Add the diced potatoes to the skillet and stir to combine with the chorizo mixture.

5. Add the cumin, paprika, salt, and black pepper to the skillet and stir to combine.

6. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender.

7. While the potato and chorizo mixture is cooking, preheat a griddle or large skillet over medium heat.

8. Cut the Pambazo rolls in half lengthwise and place them on the griddle or skillet, cut side down.

9. Cook the rolls for 2-3 minutes until they are lightly toasted.

10. Once the potato and chorizo mixture is cooked, spoon it onto the toasted Pambazo rolls.

11. Serve immediately.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Skillet: medium-high heat
- Griddle or skillet: medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 650
- Fat: 44g
- Carbohydrates: 38g
- Protein: 24g
- Sodium: 1900mg
- Sugar: 5g

Substitutions for ingredients:
- Mexican chorizo can be substituted with Spanish chorizo or Italian sausage.
- Vegetable oil can be substituted with olive oil or canola oil.

Variations:
- Add diced bell peppers or jalapeños to the potato and chorizo mixture for extra flavor and spice.
- Top the Pambazo with shredded cheese and broil in the oven for a few minutes until the cheese is melted and bubbly.

Tips and tricks:
- Make sure to cook the chorizo thoroughly before adding the potatoes and other ingredients.
- Use a spatula to break up the chorizo into small pieces while it cooks.
- If the Pambazo rolls are too thick, you can scoop out some of the bread from the center to make more room for the filling.

Storage instructions:
- Store leftover potato and chorizo mixture in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the potato and chorizo mixture in a skillet over medium heat until heated through.

Presentation ideas:
- Serve the Pambazo on a platter with a side of salsa and guacamole.

Garnishes:
- Top the Pambazo with chopped cilantro, diced tomatoes, or sliced avocado.

Pairings:
- Serve the Pambazo with a side of Mexican rice and refried beans.

Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob

Troubleshooting advice:
- If the potatoes are taking too long to cook, you can cover the skillet with a lid to help them cook faster.

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 type of Mexican sandwich that originated in the city of Puebla.

Flavor profiles:
- The Pambazo has a spicy and savory flavor from the chorizo and potato filling, with a slightly sweet and crispy bread.

Serving suggestions:
- Serve the Pambazo as a main dish for lunch or dinner.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Rich, Meaty