Photograph of the finished Pambazo

Mexico · Bánh mì nhúng sốt ớt nhân khoai chorizo

Pambazo

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 4 loaves
  • Photograph of Potato Potato 14.1 oz
  • Photograph of Mexican chorizo sausage Mexican chorizo sausage 8.5 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 1.7 oz
  • Photograph of Garlic Garlic 0.6 oz
  • Photograph of Lettuce Lettuce 2.8 oz
  • Photograph of Sour cream Sour cream 2.8 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 2.1 oz
  • Photograph of Oil Oil ¼ cup

Method

  1. 1 Boil the potatoes for 15 minutes until soft, then cut them into cubes.
  2. 2 Sauté the chorizo for 6 minutes until the fat renders, then add the potatoes and stir-fry for another 5 minutes, mashing them slightly.
  3. 3 Soak dried Mexican chilies in boiling water for 15 minutes, then blend with garlic and salt, and strain to extract the red sauce.
  4. 4 Slice the bread roll and fill it with chorizo potato filling.
  5. 5 Dip both sides of the pastry into the red chili sauce, then pan-fry each side for 3 minutes until the sauce dries.
  6. 6 Unpack the pizza, add lettuce, sour cream, and fresh cheese, then serve hot.

With an appliance

  • Air fryer 49 min

    Replace step 5: lightly spray oil onto the chili sauce-dipped buns, fry at 190 degrees for 8 minutes, flipping at the 4th minute; only add lettuce, sour cream, and cheese after removing the buns from the pan.

Start cooking