Mexican Pambazos with Chorizo and Potatoes
Ingredients
- 4 pcWhite bread (halved)
- 400 gPotato (small cubes)
- 200 gChorizo (skinned and chopped)
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 2 tbspHot pepper en poudre
- 150 mlMineral water
- 50 mlSunflower oil
- 100 gButterhead lettuce (shredded)
- 4 tbspCream
- 60 gFresh cheese (crumbled)
- 1 pinchFleur de sel
- 4 pcGuajillo Chili (seeded and rehydrated)
- 4 pcPambazo Bread (halved)
Method
White bread soaked in a red chili sauce and pan-fried until slightly crusty. Inside, the chorizo fat coats tender potato cubes.
- 1
Boil the potatoes in water. Peel and dice them. In a pan, sauté the chorizo with the minced onion. When the red fat is released, add the potatoes and mash roughly with a fork to bind everything together.
- 2
Seed the guajillo chilies and soften them in hot mineral water for 10 minutes. Blend the chilies with the water, chili powder, garlic, and a pinch of sea salt. Strain through a sieve to obtain a smooth, fluid, intense red sauce.
- 3
Cut the pambazo breads in half. Quickly dip each side into the red sauce. The bread should be colored but not fall apart. Heat oil in a pan and brown the bread on both sides until crispy to the touch.
- 4
Generously fill the bread with the hot chorizo-potato mixture. Add shredded lettuce, a spoonful of cream, and crumbled fresh cheese. Serve immediately while the bread is still hot.
Frequently asked questions
How do you get this dish right?
- Don't let the bread soak too long; a quick dip is enough to color it.
- Use a very hot pan with a drizzle of oil to set the sauce on the bread immediately upon contact.
How long does this dish keep?
Best eaten immediately. The bread loses its crispness if stored.
