Recipe courtesy of Priscila Satkoff
Pambazos Michoacanos: MichocacAN Style Sandwiches
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 900
- Total Fat
- 61
- Saturated Fat
- 10
- Carbohydrates
- 68
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 22
- Cholesterol
- 37
- Sodium
- 1051
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
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
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.