Pambazos with Chicken Tinga

Name: Pambazos with Chicken Tinga
Total time: 7200 s
Yield: 4 pambazos
Ingredients: 4 pambazo rolls; 1 batch chicken tinga; 1/3 cup water (100 ml); 1 guajillo chili pepper; 1 garlic clove; 1/8 onion; Salt, to taste; Shredded lettuce, to taste; Sour cream, to taste; Green salsa, to taste; Crumbled cheese, to taste

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

After making the bread and the sauce, I finally had the complete pambazo! I decided to go with a not-so-traditional chicken tinga version. It turned out so delicious! It did take some time, but every bite was worth it. I highly recommend it!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

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Ingredients

2 hours

4 pambazos

4pambazo rolls
Pan para pambazos
1 batchchicken tinga
Tinga de pollo
Pambazo sauce or chili sauce
1/3 cupwater (100 ml)
1guajillo chili pepper
1garlic clove
1/8onion
Salt, to taste
For assembling the pambazo
Shredded lettuce, to taste
Sour cream, to taste
Green salsa, to taste
Crumbled cheese, to taste

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Steps

2 hours

1

Prepare the chicken tinga ahead of time. If you like, or if you can't find them, you can also make the rolls yourself. You'll find step-by-step instructions in the linked recipes.
2

Make the pambazo sauce by blending all the ingredients well. If needed, add a little more water gradually.

Salsa o chile para pambazos
3

Spread the sauce on the rolls and fry them in oil, or spray with oil and cook for a few minutes in the air fryer. This is how I made them lighter.
4

Fill the pambazos with the chicken tinga, then add chopped lettuce, green salsa, sour cream, and crumbled cheese as desired.