Pambazos with Chorizo and Potatoes

Name: Pambazos with Chorizo and Potatoes
Total time: 2400 s
Yield: 4 servings
Ingredients: 8 guajillo chiles, stemmed and seeded; 1/4 white onion, cut into chunks; 1 garlic clove; 1 teaspoon kosher salt; 1 tablespoon olive oil; 1 (14 oz.) package pork or beef chorizo (any brand); 1/4 cup white onion, chopped; 1 1/2 cups potatoes, peeled and cut into small cubes; 4 telera or bolillo rolls, halved; 2 tablespoons olive oil; 2 cups lettuce, thinly sliced; 1/2 cup Mexican crema (or sour cream); 1 (8 oz.) package queso fresco, crumbled

V&V Supremo® @cook_2518910

https://www.vvsupremo.com/?lang=es

Do you love pambazos? There’s nothing more delicious than pambazos filled with chorizo and potatoes. Don’t wait any longer—try this classic homemade recipe today.
https://www.vvsupremo.com/recipe/pambazos-de-chorizo-con-papas/

V&V Supremo® @cook_2518910

https://www.vvsupremo.com/?lang=es

Saved

Ingredients

40 minutes

4 servings

8guajillo chiles, stemmed and seeded
1/4white onion, cut into chunks
1garlic clove
1 teaspoonkosher salt
1 tablespoonolive oil
1 (14 oz.)package pork or beef chorizo (any brand)
1/4 cupwhite onion, chopped
1 1/2 cupspotatoes, peeled and cut into small cubes
4telera or bolillo rolls, halved
2 tablespoonsolive oil
2 cupslettuce, thinly sliced
1/2 cupMexican crema (or sour cream)
1 (8 oz.)package queso fresco, crumbled

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Steps

40 minutes

1

Place the chiles in a saucepan. Add enough water to cover them. Bring to a boil over medium heat for 5 minutes or until tender. Transfer the chiles to a blender. Reserve 1/2 cup of the cooking water. Add the onion, garlic, salt, and reserved water. Cover and blend on high for 2 minutes, then strain the sauce into a bowl. Set aside.
2

Preheat a saucepan with 1 tablespoon of oil over medium heat for 2 minutes. Add the sauce and cook for 5 minutes. Set aside.
3

Preheat a skillet over medium heat for 1 minute. Cook the chorizo for 2 minutes. Add the chopped onion and cook for 1 minute. Add the potatoes, stir, cover the skillet, and cook for 15 minutes or until the potatoes are tender, stirring occasionally. Divide the mixture into 4 portions. Set aside.
4

Preheat a medium skillet with 1/2 tablespoon of oil over medium heat for 1 minute.
5

Using a brush, spread the sauce over the rolls. Toast the rolls in the skillet for about 1 minute on each side or until lightly browned. Remove from the skillet and fill each with a portion of the chorizo mixture. Add 2 tablespoons of crema, 1/4 cup crumbled queso fresco, and a portion of lettuce. Top with the other half of the roll. Repeat with the remaining ingredients. Serve and enjoy!