Ingredients with Measurements:
- 4 pambazo rolls
- 2 cups of shredded chicken
- 1 avocado, sliced
- 1 cup of refried beans
- 1/2 cup of queso fresco, crumbled
- 1/4 cup of sour cream
- 1/4 cup of chopped cilantro
- 1/4 cup of diced onion
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat a large skillet over medium heat and add the vegetable oil.
2. Cut the pambazo rolls in half and place them in the skillet, cut side down. Cook until lightly toasted, about 2-3 minutes.
3. Remove the rolls from the skillet and set them aside.
4. In the same skillet, add the shredded chicken and season with salt and pepper. Cook until heated through, about 5-7 minutes.
5. To assemble the pambazo, spread a layer of refried beans on the bottom half of each roll.
6. Top the beans with a generous amount of shredded chicken.
7. Add a layer of sliced avocado on top of the chicken.
8. Sprinkle crumbled queso fresco, chopped cilantro, and diced onion on top of the avocado.
9. Spread a dollop of sour cream on the top half of each roll.
10. Place the top half of the roll on the bottom half and press down gently.
11. Return the pambazo to the skillet and cook over medium heat, using tongs to flip it occasionally, until the cheese is melted and the bread is crispy, about 5-7 minutes.
12. Remove the pambazo from the skillet and cut it in half.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 580
Fat: 32g
Carbohydrates: 47g
Protein: 27g
Sodium: 940mg
Sugar: 4g
Substitutions for ingredients:
- Shredded chicken can be substituted with ground beef or chorizo.
- Refried beans can be substituted with black beans or pinto beans.
- Queso fresco can be substituted with feta cheese or goat cheese.
- Sour cream can be substituted with Greek yogurt or crema.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use guacamole instead of sliced avocado.
- Top with salsa or hot sauce for extra flavor.
Tips and tricks:
- Make sure to toast the pambazo rolls before assembling the sandwich to prevent them from getting soggy.
- Use a non-stick skillet to prevent the sandwich from sticking.
- If the skillet is too small, cook the pambazo in batches.
Storage instructions:
The pambazo is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the pambazo in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pambazo on a plate with a side of salsa or hot sauce.
Garnishes:
Garnish with extra chopped cilantro and diced onion.
Pairings:
Serve with a side of Mexican rice and a cold beer.
Suggested side dishes:
- Mexican rice
- Refried beans
- Chips and salsa
Troubleshooting advice:
- If the cheese is not melting, cover the skillet with a lid to trap the heat.
- If the bread is burning, reduce the heat and cook for a longer time.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Pambazo is a traditional Mexican sandwich that originated in the state of Puebla. It is made with a soft bread roll that is dipped in a red chili sauce and filled with various ingredients such as potatoes, chorizo, and cheese.
Flavor profiles:
The pambazo with shredded chicken and avocado is a savory and creamy sandwich with a mild spice from the chili sauce.
Serving suggestions:
Serve the pambazo with a side of Mexican rice and a cold beer for a complete meal.
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Region: Mexican