Mexican Pambazo My Way Recipes
PAMBAZOS MICHOACANOS: MICHOCACAN STYLE SANDWICHES
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make a lengthwise cut on 1 side of the guajillo chiles and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and some of the soaking water in a blender, puree with garlic and onion, strain and set aside.
- Cook the potatoes whole with skin on in salted water for about 25 minutes or until they feel soft. Then remove the skin and cut into small dice.
- In a medium-size non-stick skillet cook the chorizo at low heat and remove all the excess oil, add the diced potatoes and mix; season with salt.
- Stuff the bread with the potato-chorizo mixture. Dip the stuffed bread in the guajillo sauce and saute in the hot oil on both sides.
- Right before serving mix the cabbage with the vinegar, divide and insert into the sandwich.
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- Heat the two cups of water. Turn the heat off when it begins to boil, add the guajillo peppers, ancho peppers, garlic and 1/2 the onion. Cover and let soak for 20 minutes.
- While the peppers soak, chop the other half of the onion into thin pieces. Heat one tablespoon of vegetable oil in a pan and fry the onions for 3 minutes. Add the chorizo and cook for 15 minutes. Turn off the heat then add the potatoes, half a teaspoon of salt and stir until the potatoes are covered in chorizo. Set aside.
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- Place the diced potatoes in a saucepan with hot water and cook over medium-high heat. It will take about 10-12 minutes for the potatoes to be cooked.
- In the meantime, cook the chorizo in a skillet over medium-high heat. It will be ready in about 8 minutes.
- By this time the potatoes should be ready, so remove them from heat and drain. Next, stir them into the skillet with the chorizo, and keep cooking for three minutes. This is just enough time to allow the flavors to blend and the potatoes to get a little more tender. Set aside.
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