Pambazos are a traditional Mexican appetizer where bread is bathed with a guajillo chili sauce. It is stuffed with potatoes with sausage, fried and accompanied with a little fresh lettuce, aged cheese, cream and a raw green sauce.

The name of this dish that has been famous for years, comes from the bread that was made in the viceregal era with the name "bread basso" or "bread under viceregal." There are some variants by state, however this is one of the best known. Try it, we assure that each bite will make you want to eat more!

MEXICAN PAMBAZOS DE PAPA CON CHORIZO

Ingredients

8 Portions

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• 6 guajillo chilies, desvenados, without seeds and soaked in hot water, for guajillo sauce
• 1/4 white onions
• 1 clove garlic
• 1 pinch salt
• 1 tablespoon lard
• 2 cups sausage, in pieces
• 3 potatoes, cooked, peeled and cut into large pieces, stuffed
• 1 pinch salt
• 8 Mexican white Breads for pambazo sandwich
• 1/4 cups lard
• 1 cup Romaine lettuce, cut into strips
• 1 cup cream
• 1 cup old cheese, fallen apart
• 1/2 cups green sauce, raw

Preparation

Add the guajillo pepper with the white onion, garlic, salt to your liking and a little of the water with which you soaked the chiles. Blend perfectly well without the sauce being very liquid.

In a saucepan, add the butter and pour the sauce, season with salt and cook 5 minutes.

Heat a pan over medium heat, add the sausage and cook until the fat is released, add the potato, mash the potatoes, cook for 3 minutes.

On a board cut the pambazos bread in half, add the filling and varnish the bread with guajillo sauce. Reservation.

Heat a pan, add butter, place the rolled pambazo and spread the bottom with guajillo sauce, fry until golden brown.

Serve with lettuce cheese, cream, and sauce.

https://us.kiwilimon.com/recipe/main-dishes/mexican-pambazos-de-papa-con-chorizo