Pambazos de Papas

 

Pambazo is popular street food sandwich from Mexico, traditionally made with Chorizo and fried potato. 

Whilst I'm not a big fan of meat-substitutes I do make an exception for a "Vegan Chorizo".  Although it's not unheard of to have a pambazos made with only a potato filling. Either way  it's always served in a distinctive oval soft bread roll soaked in Guajillo chilli sauce and pan fired. 

For my version I pimped it up a little by scattering pico de gallo and more cheese all over it.

INGREDIENTS
makes 4

for the filling
450g potatoes
450g vegan chorizo
1 onion, small, roughly chopped
1 tbsp vegetable oil
4 garlic cloves, finely chopped
1 tsp salt

for the Guajillo Salsa
10 dried guajillo chiles, seeds and stems removed
1 onion, small
1 tbsp epazote (or oregano)
1 tsp cumin
3 garlic cloves
1 tbsp vegetable oil
1 tsp salt
1 tsp black pepper
1 litre water
200g chopped tomatoes (optional)

for the Pambazo

4 bolillos or any oval shaped soft bread rolls
100g iceberg lettuce, shredded 
200g cotija cheese, (or feta)
sour cream, to taste
salsa verde, to taste
pico de gallo

Method

Start by making the Guajillo chilli salsa as this can be made in advance and kept in the fridge for a week.

Heat a large pan over a medium temperature. Add the dry chilli pepper and toast them for a while, turning regularly to heat on both sides. You do not want the pan too hot as you may burn the chillies which will turn the sauce bitter. If you find the sauce a little bitter add some chopped tomatoes to sweeten it slightly.

Once the chillies have warmed up and begin to release their oils remove from the heat. 

Bring a litre of water to the boil the remove from the heat.  Place the chillies into the hot water and soak for 15 minutes. 

Once soft, remove the stalks and seeds and place the chillies into a food blender. Add at least 250ml of the water in which the chillies soaked.

Next add the onion, garlic, epazote, cumin, salt and pepper, then blitz well until it becomes a smooth sauce. 

In a deep saucepan heat the veg oil over a medium-high then pour in the sauce. Bring it to a simmer and cook at least 15 minutes. 

Strain the guajillo chili sauce through a fine sieve into a large bowl and set aside. 

Next, make the potato filling. Wash, peel and cub the potato into bite sized pieces.  Drop into a pan of salted boiling water and cook until just tender. 

Drain and set aside.

Then in a frying pan, heat the oil on a high temperature Add the onion and turn the heat down to medium. Cook until the onion is soft.

Add the garlic and continue to fry for another couple minutes. 

In another larger saute pan heat some more oil and fry the vegan chorizo until they firm up, enough to make them easier to chop. 

Once chopped add them back to the pan, also add the onions and the boiled potatoes. Continue to fry for about 10-15 minutes. 

Season with salt to taste then set aside over a low heat to keep warm.

When you're ready to assemble the pambazo pour a tablespoon of oil into another frying pan, bring to a medium-high heat. 

Slice the bolillo (bread roll) in half, but not all the way.

Dip the roll deeply into the chilli sauce, one way and then the other.

Lift it out and quickly place into the frying pan and fry for a few minutes on each side. A little bit of charring it fine.

Serve in the centre of your plate. Fill with as much potato mixture as you can fit. 

Top with shredded lettuce, the cotija cheese, a dollop of sour cream and a drizzle of the salsa verde to your tastes.

This would be your regular Pambazos but to pimp it up, close the bolillo and sprinkle over pico de gallo, more cotija cheese and some chopped fresh coriander. 

Serve immediately with a quarter of a lime and a knife and fork.