If there are no Grenache, then it is not the weekend! That is why we want to share this potato pambazo with chorizo so delicious, you’re going to want to make them one more time!
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Potato pambazo recipe with chorizo
- Preparation time: 50 minutes
- Servings: 4
- 4 breads for pambazo
- 300 g of chorizo
- 2 potatoes cooked and cubed
- 3 guajillo chili peppers hydrated
- 1 tomato
- ¼ onion
- 1 clove garlic
- ½ cup cream
- 1 cup of water
- 5 green tomatoes
- 1 cup of lettuce filleted
- ¼ onion
- 3 serrano peppers
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- Blend the guajillo with water, garlic, tomato and onion.
- Pour the mixture into a hot pot, boil for 5 minutes and reserve.
- Blend the tomatoes with the chili and onion, rectify the seasoning, reserve.
- Brown the chorizo in a hot pan, add the potatoes.
- Pass the bread through the guajillo sauce, seal it in a pan, fill with the mixture of potato, lettuce, cream, cheese and green sauce.
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The wonderful story of the pambazos
This treat is part of the history of Mexico and, believe it or not, also of its landscape!
The story goes that the pambazo was created in Xalapa, Veracruz, in honor of Carlota, Empress of Mexico and wife of Maximiliano de Habsburgo. The cook, Josef Tüdös, was inspired by the shapes of the Citlaltepec volcano, also known as Pico de Orizaba.
However, the pambazo created by Tüdös was a soft white bread impregnated with flour and filled with chorizo, white cheese, sliced lettuce and CHIPOTLE pickled.
The pambazo that we know was later created in Mexico City, whose bread is bathed in guajillo chili sauce.
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