Recipe courtesy of Priscila Satkoff
Pambazos Michoacanos: MichocacAN Style Sandwiches
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- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 900
- Total Fat
- 61 g
- Saturated Fat
- 10 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 22 g
- Cholesterol
- 37 mg
- Sodium
- 1051 mg
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 900
- Total Fat
- 61 g
- Saturated Fat
- 10 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 22 g
- Cholesterol
- 37 mg
- Sodium
- 1051 mg
Ingredients
Directions
- Make a lengthwise cut on 1 side of the guajillo chiles and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and some of the soaking water in a blender, puree with garlic and onion, strain and set aside.
- Cook the potatoes whole with skin on in salted water for about 25 minutes or until they feel soft. Then remove the skin and cut into small dice.
- In a medium-size non-stick skillet cook the chorizo at low heat and remove all the excess oil, add the diced potatoes and mix; season with salt.
- Stuff the bread with the potato-chorizo mixture. Dip the stuffed bread in the guajillo sauce and saute in the hot oil on both sides.
- Right before serving mix the cabbage with the vinegar, divide and insert into the sandwich.
