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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.
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.