Recipe: Sarah’s Pambazos
October 13, 2014 § Leave a comment
A wonderful happy Monday to all of you guys!
I hope you had a great weekend and are not too bummed out about the start of a new week. Remember my post on Mexican food some time ago? Today I will finally give you my recipe for the delicious Pambazos with potatoes and chorizo (Pambazo style from México State). When I first came to México they soon became my favorite Mexican food. Then Javier came to Germany and prepared them for me for the first time. Pretty delicious! This summer we went back to México and I checked carefully how this awesome dish was being prepared. I tried it myself and it worked out great! So I am ready to share the recipe with you, my lovely readers:
- 15-20 pambazo rolls (in Germany you probably won’t find these specific ones, but Kartoffelbrötchen will work fine, or any other ones you’d like to use), cut in half (the best is, if you don’t cut them all the way through but leave a small part closed) – if you want to get super fancy you can also bake those yourself, Sue and I used Zarela Martínez’ recipe (from a book that was supported by Anne Mendelson!)
- 4 kg potatoes (9 lb)
- 500g chorizo (1 lb) (the best choice is the Mexican kind)
- 20 red chilies (I used 10 guajillo chiles and 10 chipotles), either fresh or dried
- 4 tomatoes
- a small piece of onion and garlic
- If you decided to bake the Pambazo rolls yourself, then this should be the first step. You can start with the rest as soon as your buns are out of the oven.
- Peel and wash the potatoes and cut them in small pieces (since they will get mashed I like to boil small pieces, it simply will be faster) and boil.
- Take your chorizo, remove the skin, cut the sausage into small pieces and fry with a little bit of oil.
- If you used dried chiles, soak them in warm water for about 20 minutes. If you are using fresh chiles, roast them together with your tomatoes until they are brown from all sides.
- Put the soaked or roasted chiles, the roasted tomatoes, garlic and onion into a blender and blend until you get a fine salsa (you might need to to this in 2 shifts, if your blender, like mine, isn’t big enough).
- Sift your salsa and and add some cold water as you like.
- If your potatoes are done, mash them, but still leaving some lumbs. Mix your potatoes with the fried chorizo and add salt as you like.
- Take one roll at a time, dunk it into your salsa, so it can fully soak (as longer you soak your rolls with the salsa, as spicier it will be in the end).
- Fill the soaked roll with the potato-pambazo mix and fry the roll from both sides until slightly brown.
- Continue so with the rest of your rolls.
- Enjoy your meal!
Traditionally these Pambazos are served with sour cream and lettuce and sometimes even cheese. So if you want to add those things at the end, feel free to try it out!
Don’t forget to let me know whether you tried them and how they turned out for you!