Pambazo
- Serves
- Makes 6 sandwiches
- Difficulty
- A little effort
A great way to use up any stale rolls, Pambazo is a Mexican sandwich in which the bread is dipped in guajillo salsa, fried, then stuffed with potato, Mexican chorizo, creme fraiche, salsa, cheese and lettuce. It's a mighty meal in itself and a messy thing to eat so have plenty of kitchen towel at the ready!
Additional details
- 6 white rolls (baps or small ciabatta rolls)
- Cool Chile Black Bean refry
- 1 jar Cool Chile Tomatillo Salsa
- blended with 1 medium avocado
- ½ Cos lettuce, finely sliced
- 150g semi hard sheep's cheese (such as British Parlick Fell)
- 240g creme fraiche
- Guajillo salsa
- 6 Cool Chile Guajillo Whole
- 50g onion, diced
- 1 large clove of garlic
- 1 cup of hot water
- Potato and chorizo mixture
- 1 tbsp oil
- 50g Cool Chile Three Chile paste
- 250g pork sausages, removed from skin and fried with 1-2 tbsp
- 50g onion, diced
- 1 large potato (approx. 250g), peeled, diced and cooked
- ½ tsp salt
Additional details
- To make the guajillo salsa, remove the seeds and stems if you're using whole chillies, then place into a bowl with 1 cup of hot water and leave to soak for about 15 minutes. Put the chillies and their water into a blender along with the other salsa ingredients and blend until smooth. Sieve the salsa into a bowl large enough for you to be able to dip your rolls into it later on.
- To make the potato and chorizo mixture, mix the pork sausage meat with the Mexican chorizo seasoning in a bowl, leave this to marinate while you prepare the potato and onion. Heat the oil in a frying pan and cook the Mexican chorizo sausage meat, until it starts to fry in its own fat. Add the diced onion and fry until softened and starting to colour. Add the pre-cooked potatoes and continue to fry until all the ingredients are well combined. Taste before adjusting the seasoning as this will depend on the type of sausage used.
- Preheat the oven to 50°C. Separately, gently reheat the black bean refry and the potato and chorizo mixture until hot, then keep warm in the oven.
- To fry the rolls, add 2 tablespoons of oil to a frying pan over a medium heat. Dip the whole roll in the guajillo sauce, shaking gently to remove any excess. Fry, pressing down with a spatula and flipping over until both sides are soft and pliable. Remove from the pan and slice in half, leaving a small hinge. Fry a second time, in a clean pan, freshly cut sides down (to toast them a little). Keep warm in the oven until you've fried all the rolls.
- To assemble, spread around a tablespoon of refry on the bottom side of the roll. Spoon some of the potato and chorizo mixture on next, then drizzle a tablespoon of tomatillo and avocado salsa over this. Finish with grated cheese, shredded lettuce and a teaspoon or two of creme fraiche, which helps the top piece of fried bread stay put.
- Get stuck in!
Highlighted Ingredients
-
Black Beans For Frijoles de la Olla 250g
£4.20
-
Tomatillo Salsa 260g
£4.65
-
Guajillo Chillies 50g
£4.05
-
Three Chile Paste 170g
£4.55