Recipe for pambazo with chorizos and potatoes (Pambazos de papas con chorizos)
The Pambazo is an authentic mexican recipe; the term derives from spanish "pan bajo" which means "low-class bread", as it was originally made with lower quality ingredients for the commoner class of old New Spain.
But, as we have seen so many times with the italian cuisine, it is the recipes from the lower classes that all classes get to cherish and love...
One very popular method to make them are the Pambazos with chorizo and potatoes, presented here, but the pambazos in
general can be found nationwide in Mexico and in many different forms; basically they can be seen as a plentiful mexican sandwich: emphasis is on the stuffing inside, as well as the salsa covering it and decorations next to it...
This recipe shows how to make pambazos with potatoes and chorizos, but they can also be filled with anything you would like; its just that if you want to reproduce this mexican classic, this pambazo recipe has to be followed...
Recipe for pambazo with chorizos and potatoes
The secret for success in making perfect Pambazos de papas con chorizos is in obtaining good mexican chorizo sausages from a trusted latin grocery store...
For the pambazos:
• 2 lb white flour
• 2 teaspoons active yeast,
• 1 / 4 cup warm water to dilute the yeast
• 1/2 cup lard
• 1 tablespoon sugar
• 1 tablespoon salt
• Cold water as needed
For the Guajillo Sauce
• 6 chilies guajillo
• 1 red tomato
• 1 / 4 onion
• 1 clove garlic
• 1 cup water
• salt to taste
For the filling:
• 9 potatoes, boiled for 10 minutes then diced
• 9 chorizo sausages
• 1 onion, finely chopped
• 1 tablespoon butter
• 2 lb. red ripe tomatoes, liquefied and drained
• 4 chipotles chiles in adobo sliced very thin
• chopped parsley
• Pepper to taste
• Shredded Lettuce leaves
• 1 Onion, sliced
Step 1: Skip this step if you have purchased your pambazo bread or bolillos, as now we prepare the bread; dissolve the yeast and sugar in warm water and wait a bit so the reaction starts. Mix the flour with the melted butter and salt, add yeast; pack your dough in a ball, add cold water to obtain the desired texture. Knead the dough for 15 minutes, beating and kneading the dough until you feel it starts to stick to the table. Let stand in a warm, greased with butter and closed container until it rises to double its original size.
Step 2: Prepare the filling: Cut the chorizo sausages into slices and cook them in butter; once done remove and reserve. Fry the onions in the fat that the chorizo gave, then add the previously half-cooked and diced potatoes, the tomatoes, chipotles, the parsley, salt and pepper and simmer until the potatoes are done cooking and the sauce thickens.
Step 3: Prepare the sauce: Roast the tomato and the onion in the oven, then liquefy all ingredients in a food processor until you get a smooth sauce. Once the sauce is blended, pour in a bowl, add the chorizo sausages we had reserved earlier, and reserve.
Step 4: After the dough has stood for about one hour, make small balls about the size of a ball, then stretch the dough with a rolling pin very thinly, in the typical shape of the pambazos, which is somewhat like a football shape. Place in a greased oven dish and wait 30 minutes to let the dough rise. Bake at 375 degrees F for 20-30 minutes, until the buns get a nice golden tan. Remove from the oven...
Step 5: Slice the bread buns in halves, spread some guajillo sauce on the bread and broil in the oven. Fill with the filling of potatoes and chorizo sausages then pour some more of the guajillo sauce over it, then some onions and lettuce; serve immediately.