Pambazos Michoacanos: MichocacAN Style Sandwiches

Total Time:
1 hr 10 min
30 min
40 min

4 servings

  • 8 guajillo chiles
  • 2 garlic cloves
  • 1/2 medium yellow onion
  • 2 medium potatoes
  • 6 ounces Mexican chorizo, casings removed
  • Salt
  • 4 (4-inches long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed
  • Canola oil, for frying, as needed
  • 1 cup very thinly sliced red cabbage
  • 2 tablespoons cider vinegar
  • 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.

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