Ingredients with Measurements:
- 4 pambazo rolls
- 1 lb. chorizo
- 1 cup crumbled queso fresco
- 1 cup diced potatoes
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 2 garlic cloves, minced
- 1/4 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the diced potatoes and cook until they are golden brown, about 10 minutes.
3. Add the diced onion, tomatoes, and garlic to the skillet and cook for an additional 5 minutes.
4. Add the chorizo to the skillet and cook until it is browned and fully cooked, about 10 minutes.
5. Season the mixture with salt and pepper to taste.
6. Cut the pambazo rolls in half and dip them in water until they are fully soaked.
7. Heat a separate skillet over medium-high heat and add the soaked pambazo rolls.
8. Cook the rolls until they are crispy and golden brown, about 5 minutes on each side.
9. Using tongs, remove the rolls from the skillet and place them on a plate.
10. Stuff each roll with the chorizo and potato mixture.
11. Top each roll with crumbled queso fresco.
12. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet for chorizo and potato mixture: medium heat
- Skillet for pambazo rolls: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Fat per serving: 35g
- Protein per serving: 25g
- Carbohydrates per serving: 35g
- Fiber per serving: 3g
- Sugar per serving: 5g
Substitutions for ingredients:
- Pork or beef can be substituted for chorizo.
- Feta cheese can be substituted for queso fresco.
- Bell peppers can be added to the chorizo and potato mixture for additional flavor.
Variations:
- Pambazo with shredded chicken and avocado
- Pambazo with black beans and cheese
- Pambazo with grilled vegetables and queso blanco
Tips and tricks:
- Be sure to fully soak the pambazo rolls in water to prevent them from becoming too dry when cooked.
- Use a spatula to press down on the rolls while cooking to ensure they are evenly crispy.
- Serve with a side of salsa or hot sauce for added flavor.
Storage instructions:
- Store 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 the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pambazo on a colorful plate to make the dish pop.
- Garnish with fresh cilantro or chopped green onions for added color and flavor.
Pairings:
- Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Simple green salad
Troubleshooting advice:
- If the pambazo rolls are too dry, try soaking them in water for a longer period of time before cooking.
- If the chorizo and potato mixture is too dry, add a tablespoon of vegetable oil to the skillet.
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.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot and enjoy as a main dish or a hearty snack.
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Region: Mexican