Ingredients

3 tablespoons vegetable oil
½ white onion, diced
3 large potatoes, peeled and cut into 3cm dice, boiled and drained
1 teaspoon table salt
200g Mexican-style cured chorizo, chopped
1 tablespoon pork lard
4 bolillos or crusty rolls, halved lengthways
1 small iceberg lettuce, shredded
250g thickened cream or sour cream
200g fresco cheese, cotija or feta, crumbled
salsa roja, to serve
FOR THE GUAJILLO SAUCE
8 dried guajillo chillies
½ white onion, roughly chopped
1 garlic clove
20g table salt
a pinch freshly ground black pepper
It’s hard for me to describe a pambazo without gushing as it’s my favourite garnacha (little bite) of all time! There is something so special about the crusty bolillos (bread rolls) soaked in guajillo sauce and filled with chorizo. I used to eat pambazos at least once a week while hanging out with friends in Mexico City. It was the first garnacha I learned to make and I’ll never forget burning my fingertips trying to flip it over and watching the sizzling lard splattering over my hands in red guajillo dots. You might need a couple of napkins as this dish is super messy!


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Instructions

1.To make the guajillo sauce, place the chillies in a saucepan and just cover with water.
2.Bring to the boil over medium- high heat, then reduce the heat to a simmer and cook for 5 minutes.
3.Remove from the heat and set the chillies aside to cool in the water.
4.Place the chillies and their cooking water, the onion, garlic, salt and pepper in a blender and blend to a runny sauce.
5.Taste and add more salt if necessary. Spread the guajillo sauce on a plate.
6.Heat the oil in a large frying pan over medium-high heat.
7.Add the onion and cook, stirring frequently, for 7-8 minutes until dark golden.
8.Stir through the potato and salt, then reduce the heat to medium, add the chorizo and cook, stirring, for 10 minutes or until the chorizo is heated through. Set aside.
9.To assemble the pambazos, heat 1 teaspoon of the lard in a large frying pan over medium-low heat.
10.Working with one bread roll at a time, place the roll, cut side down, in the guajillo sauce, then transfer to the pan and toast for 2 minutes, moving the bread around so it soaks up the lard.
11.Flip the roll over and fill it with a quarter of the potato and chorizo mixture.
12.Close the roll and continue to cook both sides in the pan for 5 minutes or until crisp and golden.
13.Repeat with the remaining ingredients to make four pambazos.
14.Transfer the pambazos to serving plates, open them up and add a handful of lettuce.
15.Drizzle over the cream, sprinkle with the cheese and finish with salsa roja. Put the tops back on and dive in.

Recipes extracted from
Comida Mexicana by Rosa Cienfuegos
RRP $55, published by Smith Street Books,
Photography ©Alicia Taylor
Food Stylist ©Deborah Kaloper
Illustrations by Evi O

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