Pambazos (Mexican Sandwich)

Episode 6 and one of my very favourites - The Pambazos.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin with removing the top of the guajillo chills and empty out the seeds. Then chop your onion into quarters and add to a sauce pan with 5 cloves of garlic. Cover with water and put onto boil. Once it’s at a simmer, leave for 15 minutes.

Step 2

Then drain and add the ingredients to a blender. Pour in a cup of chicken stock, season with salt and pepper and add a dash of vinegar. Blend until smooth.

Step 3

Then in a bowl, add the pork mince with the paprika, cumin, oregano with 5 chopped cloves of garlic and season with salt and pepper. Pour in about half a cup of your chilli sauce and mix until well combined. Then leave in the fridge for no less than an hour or overnight.

Step 4

Prepare the rest of your ingredients; peel and slice the potatoes into cubes, shred the iceberg lettuce and mix the cream with the lime and salt (if you can’t find proper Mexican cream).

Step 5

Then get a pan on a medium-high heat and add the chorizo mince. Once it begins to cook through, add the potatoes and stir well. Keep cooking until the potatoes are soft and the mince is cooked.

Step 6

Then add half a cm of oil into a pan and let it heat up. Brush over the bread rolls with the chill sauce and fry until crispy on both sides. Be careful not to burn as this doesn’t take long.

Step 7

Then top your rolls with the mince, cotija cheese, lettuce and cream. I also added a little salsa verde and some pickled red onions would go nicely too.

Step 8

Enjoy 👌