Mexican Pambazos with Chorizo and Potatoes

White bread soaked in a red chili sauce and pan-fried until slightly crusty. Inside, the chorizo fat coats tender potato cubes.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 946
• Protein: 31 g
• Carbs: 107 g
• Fat: 41 g

Ingredients

• 4 piece White bread ( halved )
• 400 g Potato ( small cubes )
• 200 g Chorizo ( skinned and chopped )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Hot pepper en poudre
• 150 ml Mineral water
• 50 ml Sunflower oil
• 100 g Butterhead lettuce ( shredded )
• 4 tbsp Cream
• 60 g Fresh cheese ( crumbled )
• 1 pinch Fleur de sel
• 4 piece Guajillo Chili ( seeded and rehydrated )
• 4 piece Pambazo Bread ( halved )

Instructions

1. Filling preparation

   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. Making the dipping sauce

   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. Dipping and searing the bread

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Best eaten immediately. The bread loses its crispness if stored.