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
Makes 6 sandwiches
less than 60 minutes
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!
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!
Cool Chile Updates
CHRISTMAS AND NEW YEAR’S DELIVERY DATES
Find last days to send orders for Christmas and New Year’s below. Please note during these holidays it is a very busy period for us and our courier company, we advise ordering early to help parcels be delivered before Christmas and New Year’s. This is by no means a guarantee!
CHRISTMAS DELIVERY DATES
The last day we recommend placing an order with us to receive delivery before Christmas is Wednesday 22nd of December, we will still be sending parcels until the 23rd of December. We recommend to place orders before 22nd to avoid delays and get a better chance of delivery. We anticipate delays with DPD again.
Click and Collect: The last day to click and collect will be Thursday the 23rd of December. Click and collect orders can take up to 48hrs to be prepared so please have your order in by Tuesday morning to be safe.(Please notice that Tortillas are made fresh to order)
NEW YEARS DELIVERY DATES
Cool Chile is closing Friday 24th of December to Tuesday 28th of December. We will have skeleton staff returning between 29th -31st from 9am to 5pm, with business as usual from the 4th of January. Orders arriving from the 23rd onward will be carried over to the 29th where the small team that we have in will try to get out what they can. We anticipate delays with DPD again.