Pambazos Sandwiches is a version of a Mexican torta that is dipped into a chile sauce before finishing being cooked on a griddle.
By Sue Lau | Palatable Pastime
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Pambazos Sandwiches is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring Authentic Mexican Recipes.
It has been a few years now since I first watched Aaron Sanchez either making a pambazo sandwich himself. Or perhaps watching someone else do it. I don’t recall. I don’t really follow Food Network very well.
But I was intrigued and kept the idea on a back burner until I worked out my adobo sauce recipe. Which I have.
Now adobo ends up being a spicy chile based ketchup which is good for keeping your smoked jalapenos in (hence the chipotle chiles en adobo). Just don’t confuse this adobo with Filipino adobo which is a different recipe. Or even adobo seasoning, which is simply a variation of seasoned salt.
If you try to bypass making the sauce yourself and use the canned, you will find it to be quite a bit spicier. So just go ahead and bite the bullet and make your own batch. If you plan to use a lot, make a ton and freeze it for later. I would.
Garden jalapeno season is on its way, after all.
The bread is bolillo which I bought at Kroger. I only use a few so I don’t bother with the home bake. If you can’t find them, French bread will suffice.
Authentic Mexican Recipes
- Chicken Tinga Tacos from A Kitchen Hoor’s Adventures
- Hatch Chile Enchiladas from Hezzi-D’s Books and Cooks
- Impossible Tamale Pie from The Spiffy Cookie
- Mango Habanero Salsa from Magical Ingredients
- Mexican Cemita Rolls from Karen’s Kitchen Stories
- Pambazos Sandwiches from Palatable Pastime
- Sopaipillas from That Recipe
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- 1 griddle or comal
- 2 ounces dried guajillo chiles about 8-10
- 3/4 cup cold water
- 1 clove minced garlic
- 3 tablespoons ketchup
- 1 tablespoon vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 4 fresh bolillo rolls
- 1/2 pound fresh chorizo
- 12 ounces Russet Potatoes
- 1/2 cup chopped onion
- 3 cups shredded Lettuce
- 1/2 cup Mexican crema or thin sour cream
- 1/2 cup Cotija cheese crumbled
- 3/4 cup pickled red onions optional
- Prepare sauce before starting on sandwiches.
- Toast peppers on a comal or griddle until fragrant, being careful not to scorch.
- Allow to cool then snap off stems and shake out seeds.
- Soak peppers in 2 cups hot water for about half an hour; drain and discard soaking water.
- Place soaked chiles in a blender or food processor with one cup fresh water,garlic, ketchup, vinegar, olive oil, salt and cumin and puree until smooth.
- Strain sauce through a mesh sieve if desired (for a smooth texture).
- Peel potatoes and finely dice. Cook potatoes in a skillet with chorizo and onion until meat is done and potatoes are tender.
- Drain off any excess grease.
- Pick out some of the bread inside if you like. Dry that bread for bread crumbs to use later.
- Dip rolls briefly in adobo sauce to coat.
- Place meat filling inside roll and griddle (like a grilled cheese) until bread crisps.
- Lift bun top and add lettuce, crema, cheese and pickled onions.
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