Mexico City pambazos are sandwiches made with pambazo type bread. Typically, filling includes red chorizo and potatoes. Pambazos are soaked in chile guajillo adobo just before being put on a comal for a couple of minutes, until the bread is toasted.
This recipe was created for McCormick for Chefs by Chef Ricardo Mejía.
- In a sauce pot over medium heat combine guajillo pepper and water. Cook until soft.
- Transfer guajillo peppers and water to a blender. Add, salt, garlic and onion powders, oregano, cumin, allspice, and apple vinegar. Blend until smooth.
- In a sauce pot over medium heat add oil. Add the blended mixture and cook until sauce thickens. Cool and hold refrigerated for service.
- Heat oil in a sauce pot over medium heat. Add red chorizo and mashed potatoes. Season with onion powder and salt and let cook for 15 minutes. Remove from heat and hold hot for service.
Raw Green Salsa
- In a blender combine tomatillos, cilantro, serrano pepper, water, garlic and onion powders, and salt. Blend until pureed. Hold refrigerated for service.
- For each serving, in a comal or cast iron skillet heat pork fat over medium heat.
- Spread 1 pambazo with 1 cup of filling and close. Brush one side of pambazo with chilled adobo and place that side down in hot pork fat. Brush remaining side with adobo. Cook on each side until golden brown and toasted. Remove from heat.
- Place pambazo on desired dish, open it and place 1/2 cup iceberg lettuce, and 2 tablespoons each sour cream, raw green salsa and fresh cheese as toppings. Close and serve warm.
Substitute pork fat for vegetable oil if desired. The filling must be spreadable, use as much fat as needed. Substitute raw green salsa for chilaquiles green salsa.