Chorizo and Potato Pambazo

Name: Chorizo and Potato Pambazo
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 5 dried choricero peppers; 1 dried chili pepper; 1 clove garlic; 1/4 onion; 9 oz chorizo (about 250 grams); 2 potatoes; 4 small ciabatta rolls or sandwich rolls; Lettuce; Shredded cheese; Sour cream

Reposteria T.S y Comida Casera @cook_1713480

Xirivella Valencia

Chorizo and Potato Pambazo

Reposteria T.S y Comida Casera @cook_1713480

Saved

Ingredients

40 minutes

Serves 4 servings

5dried choricero peppers
1dried chili pepper
1 clovegarlic
1/4onion
9 ozchorizo (about 250 grams)
2potatoes
4small ciabatta rolls or sandwich rolls
Lettuce
Shredded cheese
Sour cream

Saved

Steps

40 minutes

1

Place the choricero peppers in a small saucepan and add enough water to cover them. Cook over medium heat for 10 minutes or until tender. Drain the peppers and blend them with the garlic and chili pepper until smooth.
2

Meanwhile, scrub the potatoes and boil them with the skins on until tender. Once cooked, peel and mash them as you would for mashed potatoes.
3

In a skillet, heat a little oil and sauté the onion, finely chopped, until golden. Add the crumbled chorizo and cook, stirring constantly, for about 4 minutes. Add the mashed potatoes and cook for another 4 minutes, stirring. Remove from heat.
4

To assemble the pambazos, cut the rolls in half and brush them all over with the pepper sauce. Toast the bread in a skillet until very crisp and toasted.
5

Once the bread is toasted, fill with the chorizo mixture, lettuce, sour cream, and shredded cheese. Delicious!