Everyday meals
Pambazo
A bolillo-type bread roll dipped in a guajillo chilli sauce, filled with potatoes and chorizo, then fried in a pan. It is crisp on the outside and soft inside, and is eaten very hot on the streets of Mexico City.
Ingredients
Ingredients
Sauce guajillo
Spices & seasoning
Optional extras
On the side
Instructions
- Soak the guajillo chillies in hot water for 15 minutes, then blend them with the tomato, garlic, cumin and vinegar until you have a smooth sauce. Season with salt.
- Fry the crumbled chorizo in a pan over medium heat for 5 minutes, then add the onion and potatoes and brown for 5 minutes.
- Stir a little crumbled cheese into the chorizo and potato mixture and let it melt slightly.
- Split open the rolls and fill them with the chorizo, potato and cheese mixture.
- Quickly dip each filled roll in the guajillo sauce, making sure it is well soaked on both sides.
- Heat the oil in a frying pan and fry the pambazos for 2 to 3 minutes on each side, until crisp.
- Drain briefly on kitchen paper and serve very hot, with cabbage salad.
Variations and tips
Vegetarian pambazo. Replace the chorizo with sautéed mushrooms seasoned with smoked paprika.
Using what's available here. Replace the guajillo chillies with sweet paprika mixed with a little cayenne pepper.
More ideas
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Original Ecomely recipe.