A crispy, golden-brown pambazo bread stuffed with perfectly spiced potatoes and chorizo, sautéed and served with a refreshing crunch of fresh lettuce, a sprinkle of aged cheese, a dollop of cream, and a drizzle of tangy salsa verde. It's like a fiesta in your mouth!
A crispy, golden-brown pambazo bread stuffed with perfectly spiced potatoes and chorizo, sautéed and served with a refreshing crunch of fresh lettuce, a sprinkle of aged cheese, a dollop of cream, and a drizzle of tangy salsa verde. It's like a fiesta in your mouth!
Ingredients
2 OZ / 50 G onion
1 EA garlic clove
4 EA guajillo pepper (dried)
2 TSP salt
10.5 OZ / 300 G potatoes
6.5 OZ / 180 G water
7 OZ / 200 G chorizo
2 TBSP lard
4 EA pambazo bread
0.5 OZ / 20 G crumbled cotija cheese
0.5 OZ / 20 G sour cream
3.5 OZ / 100 G lettuce
3.5 OZ / 100 G salsa verde
Directions
Remove the seeds, veins and tails from guajillo peppers. Peel garlic cloves and cut the onion into quarters. Peel and cut potatoes into small cubes.
Add guajillo peppers and water into the mixing bowl. Process for 2 minutes / 212°F|100°C / speed 1 / stir. Let it cool down.
Add the onion, garlic clove and salt into the mixing bowl. Cook for 20 seconds / speed 7.
Add pork lard to the bowl. Cook with the measuring cup removed 5 minutes / 212°F|100°C / speed 2 / stir. Remove the sauce and set aside. Clean the mixing bowl.
Add chorizo to the mixing bowl. Sauté with the measuring cup removed for 5 minutes.
Add potatoes to the mixing bowl. Sauté with the measuring cup inserted for 10 minutes.
Sauté again with the measuring cup inserted for 10 minutes. Stir with your spatula.
Brush the pambazo bread with the sauce and fry for 2 minutes on each side. Cut lettuce into strips. Garnish the pambazo with lettuce, sour cream, cheese, and salsa verde inside.
Enjoy your dish!
Recipe Note
TIP:
Use scissors instead of a knife to clean the peppers.
