Pambazos

Ingredients - Serves 4

• Queso fresco - 1/4 cup, crumbled
• Sour cream - 1/4 cup
• Lettuce - 4 leaves
• Bread rolls - 4, soft
• Salt and pepper - To taste
• Vegetable oil - 2 tablespoons
• Tomato - 1 large, diced
• Guajillo peppers - 4, dried
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Chorizo - 200g, crumbled
• Potatoes - 4 medium, peeled and diced

Let's Get Started

1. Boil the diced potatoes in salted water until tender. Drain and set aside.
2. In a skillet, cook the crumbled chorizo until browned. Remove from the skillet and set aside.
3. In the same skillet, heat the vegetable oil and sauté the onion and garlic until softened.
4. Add the cooked potatoes and chorizo to the skillet. Season with salt and pepper. Mix well and cook for 5 minutes. Set aside.
5. In a separate pot, bring water to a boil. Remove from heat and add the dried guajillo peppers. Let them soak for 10 minutes.
6. Remove the guajillo peppers from the water and remove the stems and seeds. Place the peppers in a blender along with the diced tomato. Blend until smooth.
7. In a saucepan, heat the guajillo pepper and tomato mixture over medium heat. Cook for 10 minutes, stirring occasionally. Set aside.
8. Preheat a griddle or skillet over medium heat. Slice the bread rolls in half and lightly toast them on the griddle.
9. Dip each toasted bread roll into the guajillo pepper sauce, making sure to coat both sides.
10. Fill each bread roll with the potato and chorizo mixture. Top with lettuce, sour cream, and crumbled queso fresco.
11. Serve the Pambazos warm and enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Calories: 450
• Fat: 20g
• Carbs: 50g
• Protein: 15g
• Sodium: 800mg
• Sugar: 5g