Ingredients with Measurements:
- 4 pambazo rolls
- 1/2 pound of mushrooms, sliced
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of vegetable oil
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 1/2 cup of crumbled queso fresco
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large skillet
- Oven or toaster oven
Step-by-step instructions:
1. Preheat the oven or toaster oven to 350°F.
2. In a large skillet, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
4. Add the sliced mushrooms to the skillet and sauté until they are tender.
5. Add the cumin, paprika, salt, and pepper to the skillet and stir to combine.
6. Cut the pambazo rolls in half lengthwise and place them on a baking sheet.
7. Spoon the mushroom mixture onto the bottom half of each pambazo roll.
8. Sprinkle the crumbled queso fresco over the mushroom mixture.
9. Place the top half of each pambazo roll on top of the mushroom and cheese mixture.
10. Bake the pambazo rolls in the preheated oven for 5-7 minutes, or until the cheese is melted and the rolls are heated through.
11. Remove the pambazo rolls from the oven and sprinkle chopped cilantro over the top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven or toaster oven at 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 14g
Carbohydrates: 38g
Protein: 12g
Fiber: 4g
Substitutions for ingredients:
- Any type of cheese can be substituted for the queso fresco.
- Any type of bread can be substituted for the pambazo rolls.
Variations:
- Add cooked chorizo or shredded chicken to the mushroom mixture for a heartier filling.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor.
- Add sliced bell peppers or jalapeños to the mushroom mixture for added spice.
Tips and tricks:
- If you can't find pambazo rolls, any type of bread can be used, such as bolillo or French bread.
- To make the pambazo rolls crispy, brush them with a little bit of oil before baking.
- If you don't have an oven or toaster oven, the pambazo rolls can be heated in a skillet over medium heat until the cheese is melted and the rolls are heated through.
Storage instructions:
Leftover pambazo rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pambazo rolls, place them in a preheated oven or toaster oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the pambazo rolls on a platter with a side of salsa and guacamole.
Garnishes:
Chopped cilantro, sliced avocado, and a dollop of sour cream.
Pairings:
Serve the pambazo rolls 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 rolls are not crispy enough, brush them with a little bit of oil before baking.
Food safety advice:
Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
Food history:
Pambazo is a traditional Mexican sandwich that originated in the city of Puebla. The bread is dipped in a red chili sauce before being filled with a variety of ingredients.
Flavor profiles:
The pambazo rolls have a crispy exterior with a soft and chewy interior. The mushroom and queso fresco filling is savory and slightly spicy.
Serving suggestions:
Serve the pambazo rolls as a main dish for lunch or dinner.
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Region: Mexican