Ingredients with Measurements:
- 4 pambazo rolls
- 1 lb pulled pork
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 cup chicken broth
- 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
Special equipment needed:
- Large skillet
- Blender
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and cook until softened, about 5 minutes.
2. Add the tomato paste, chicken broth, chipotle peppers, adobo sauce, oregano, salt, and pepper to the skillet. Stir to combine and let simmer for 10 minutes.
3. Using a blender, blend the sauce until smooth. Set aside.
4. In the same skillet, add the pulled pork and 1/2 cup of the chipotle sauce. Stir to combine and let cook for 5 minutes.
5. Cut the pambazo rolls in half lengthwise and dip each half into the remaining chipotle sauce.
6. In a separate skillet, toast the pambazo rolls until lightly browned.
7. To assemble the pambazo, place a generous amount of the pulled pork mixture on the bottom half of the roll. Top with shredded lettuce and crumbled queso fresco. Cover with the top half of the roll.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 29g
Carbohydrates: 45g
Protein: 32g
Sodium: 1260mg
Substitutions for ingredients:
- Pulled pork can be substituted with shredded chicken or beef.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add sliced avocado to the pambazo for extra creaminess.
- Use a different type of cheese, such as cheddar or Monterey Jack.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Make the chipotle sauce ahead of time for quicker assembly.
- Use a non-stick skillet to prevent sticking.
Storage instructions:
Store any leftover pulled pork and chipotle sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulled pork and chipotle sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pambazo on a colorful plate with a side of Mexican rice and beans.
Garnishes:
Garnish with fresh cilantro and lime wedges.
Pairings:
Pair with a cold Mexican beer or a margarita.
Suggested side dishes:
Mexican rice and beans, guacamole, or a side salad.
Troubleshooting advice:
If the chipotle sauce is too thick, add more chicken broth to thin it out.
Food safety advice:
Make sure the pulled pork reaches an internal temperature of 165°F before serving.
Food history:
Pambazo is a traditional Mexican sandwich that originated in the state of Puebla.
Flavor profiles:
The pambazo has a smoky and spicy flavor from the chipotle sauce, and a savory flavor from the pulled pork.
Serving suggestions:
Serve the pambazo as a main dish for lunch or dinner.
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Region: Mexican