Pambazo (Mexican Dipped Sandwich)

Pambazo sandwiches are a beloved Mexican street food offering a delightful combination of flavors and textures. With a spicy salsa, savory filling, and indulgent toppings, each bite will transport you to the vibrant streets of Mexico. Here’s a recipe to make pambazos with a flavorful twist.

Ingredients:

For the Spicy Salsa:
🌶️ 15 chiles de árbol (adjust quantity for desired spice)
🧄 1 garlic clove
🧅 1/4 onion
🍅 2 tomatoes
🌿 2 cilantro stems
🧂 Salt to taste
For the Guajillo Sauce:
🌶️ 8 guajillo peppers
🧄 4 garlic cloves
🧅 1/2 onion
🧂 Salt to taste
For the Filling:
🥔 2 potatoes, peeled and diced small
🌭 1 cup of pork chorizo
🥄 1 tablespoon pork lard
Others:
🥖 4 bolillo bread rolls
🥄 Pork lard for frying
🥛 Mexican crema
🧀 Queso fresco
🥬 Lettuce

Instructions:

1. Prepare the Spicy Salsa:
   • Boil chiles de árbol, garlic, onion, and tomatoes until soft.
   • Transfer the boiled ingredients to a blender, adding a little bit of the water from the boiling pot.
   • Blend until smooth, then season with salt and add cilantro stems. Set aside.
2. Make the Guajillo Sauce:
   • Remove seeds and stems from guajillo peppers.
   • Boil the peppers until tender.
   • In a blender, combine the boiled peppers with some water from the pot, fresh onion, and garlic.
   • Blend until smooth and then strain the sauce into a pan, discarding the skins.
   • Cook the strained sauce until it thickens. Season with salt.
3. Prepare the Filling:
   • Boil diced potatoes with a pinch of salt for about 10 minutes until tender.
   • In a separate pan, heat pork lard and add pork chorizo. Cook for about 10 minutes.
   • Add the boiled potatoes to the chorizo, mixing carefully to avoid smashing the potatoes. The mixture should be sticky.
4. Assemble the Pambazos:
   • Slice open the bolillo rolls and fill with the potato and chorizo mixture.
   • Heat pork lard in a pan. Dip each filled sandwich into the guajillo sauce, ensuring full coverage.
   • Fry the sandwiches on both sides in the hot lard until they're as crispy as desired.
5. Serve:
   • Top each pambazo with Mexican crema, crumbled queso fresco, lettuce, and the spicy salsa.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 pambazos

Equipment:

• Blender
• Pots
• Pan
• Strainer

Cooking Tips:

• Adjust the number of chiles de árbol based on your spice preference.
• Be sure to strain the guajillo sauce to remove any lingering skins for a smoother sauce.

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Pambazo (Mexican Dipped Sandwich)