Pambazo by Cool Chile
Pambazo is a sandwich where the bread is dipped in guajillo salsa, fried, then stuffed with potato, chorizo,
crema (creme fraiche), salsa, cheese and lettuce. It's a great way to use up stale rolls!
It's a mighty meal in itself and a messy thing to eat so have plenty of kitchen towel at the ready!
crema (creme fraiche), salsa, cheese and lettuce. It's a great way to use up stale rolls!
It's a mighty meal in itself and a messy thing to eat so have plenty of kitchen towel at the ready!
Makes 6 sandwiches.
6 white rolls (either baps or small ciabatta rolls)
1/2 Cos lettuce (finely sliced)
120-150g semi hard sheeps cheese (British Parlick Fell)
240g creme fraiche
For guajillo salsa:
Or
50g onion (diced)
1 large clove of garlic
1/2 tsp salt
1 cup of hot water
For the potato and chorizo mixture:
1 large potato (approx. 250g)
50g onion (diced)
1 tbsp oil
1/2 tsp salt
250g Mexican chorizo
Or
For black bean refry:
For a tomatillo and avocado (salsa verde):
To make the guajillo salsa:
If using the whole chillies remove the seeds and stems, place into a bowl with 1 cup of hot water and leave to soak for about 15 minutes. Then put the chillies and their water into a blender with the other salsa ingredients and blend till smooth. Sieve the salsa into a bowl that is large enough for you to be able to dip each baps/rolls easily later on.
To make potato and chorizo mixture:
Peel the potato, dice into small cubes and steam until tender. Meanwhile heat the oil in a frying pan and cook the Mexican chorizo (or pork sausage with chipotles in adobo) until the fat starts to run. Then add the diced onion and fry until they soften and start to colour. Add the pre-cooked potatoes and continue to fry until all the ingredients are well combined. Taste before adjusting seasoning, this will depend on the sausage used.
To fry the rolls:
Pre-heat the oven to 50˚c. Gently re-heat the refry and the potato and chorizo mixture until hot then, then keep warm in the oven. Add 2 tablespoons of oil to a frying pan and put over a over a medium heat. Dip the whole bap/roll in the guajillo sauce, shake gently to remove excess sauce, then fry in the pan. Press down with a spatula and flip over to fry both sides and edges until bread is soft and pliable. Remove from pan and slice in half but not all the way through. Then fry the bread in a clean pan, freshly cut sides down (only to warm/toast up a little). Put on a plate and keep warm in oven until all the rolls are done the same way.
To assemble:
- Spread about 1 tablespoon of black bean refry on the bottom side of fried bap/roll.
- Spoon some of the potato and chorizo mixture on next, then drizzle 1 tablespoon
of tomatillo and avocado salsa over this.
of tomatillo and avocado salsa over this.
- Sprinkle over grated cheese, shredded lettuce and finish off with 1-2 teaspoons of
creme fraiche which will help keep the lettuce together and the top piece of fried
creme fraiche which will help keep the lettuce together and the top piece of fried
bread stay put! Now get stuck in...