Pambaso – these are Mexican sandwiches from special buns with such the same name, which are similar to Kaiser buns, but instead of sesame seeds they are sprinkled with flour. In the city of Mexico City, pambaso is traditionally prepared with stuffed with potatoes fried with spicy chorizo sausage. The buns are fried, coated with hot sauce, and spread on them stuffing, lettuce, cheese and a little sour cream to soften pungent taste. Served with sandwiches and pickles hot sauce. Nutritional value of one serving: (6 total) Calories 413, total fat 20 g., saturated fat g., proteins 15 g., carbohydrates 42 g., fiber g., cholesterol mg., sodium mg., sugar g.
The author of the recipe – Mely Martinez (Mely Martinez) – culinary teacher, food blogger
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Time: Difficulty: easy Servings: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.5 tbsp. diced potatoes
- 3 guajillo peppers (dried chili peppers), seeds and partitions delete
- 2 raw chorizo sausages of 100 gr. each
- 2 tbsp. l vegetable oil
- 1 clove of garlic
- 8 peas of black pepper
- 0.5 tsp oregano
- 6 buns of pambaso, Telera or Kaiser, cut to the side in half
- 1.5 tbsp. Shredded Iceberg Salad
- 1/4 Art. crumbled cheese
- 2 tbsp. l sour cream
Recipes with similar ingredients: potatoes, guajillo peppers, chorizo sausage, garlic, black peppercorns, oregano, buns for sandwiches, iceberg salad, mozzarella cheese, sour cream
Recipe preparation:
- Put the potatoes in a pot of hot water and cook on medium heat 10 – 12 minutes.
- Put potatoes in a bowl of hot water while boiling potatoes guajillo to soften it.
- Meanwhile, sausages in a pan over medium heat Chorizo without shell, about 8 minutes.
- By this time, the potatoes should already be ready, remove it from cookers and drain the water. Then put the potatoes in the pan to the chorizo, and continue to fry for three minutes. Tastes during this time the ingredients mix and the potatoes become softer.
- Put guajillo pepper in a blender bowl, pour 1 tbsp. the liquid in which he soaked, add garlic and pepper peas. Grind to a uniform sauce. Strain sauce in a bowl.
- Heat the pan and add 0.5 tbsp. l vegetable oil. Put the buns in the pan with the slice down and the top side completely grease with guajillo sauce. Turn the rolls over and fry them, on the other hand. Fry for about 1 minute on each side. In the same way, fry the remaining buns, pouring into pan more oil.
- To collect pambaso, put some chorizo and potatoes on each toasted bun, top with salad, sour cream and cheese. Serve with hot salsa or pickled jalapenos.
Note
If you do not find a tele, they can easily be replaced with buns Kaiser or any other buns with a thick crust that does not crumble. Although traditionally for these sandwiches they take special buns, also called pambaso, but hard to find for outside of Mexico. To work you will need a sieve and a culinary brush.
