Pambazos

This may come as a shock, but it's not always about tortillas. Here's a recipe for a salsa-dipped, fried sandwich that is a popular street food (antojitos) in Mexico. It's called a Pambazo, which is an evolution of the phrase, "pan (bread) basso (low)". Back in colonial times, the most refined wheat flour was reserved for the viceroys and bishops. The commoners had a rougher style of flour that became known as the low bread. Since pambazo bread is not to be found in Wyoming, we'll sub out a ciabatta roll in this recipe:

This may come as a shock, but it's not always about tortillas. Here's a recipe for a salsa-dipped, fried sandwich that is a popular street food (antojitos) in Mexico. It's called a Pambazo, which is an evolution of the phrase, "pan (bread) basso (low)". Back in colonial times, the most refined wheat flour was reserved for the viceroys and bishops. The commoners had a rougher style of flour that became known as the low bread. Since pambazo bread is not to be found in Wyoming, we'll sub out a ciabatta roll in this recipe:

Pambazos

Ingredients 

For the Filling

2 tbsp oil
1/2 lb pork chorizo
1 potato diced, peeled, and cooked

For the Sauce

4 guajillo peppers seeded, deveined, stems removed
5 cups water (divided)
1/4 white onion
1 clove garlic
1/4 tsp salt

To Assemble the Sandwich
 

4 ciabatta rolls (cut in half, but leave the hinge)
1/4 cup oil for frying (omit if using a griddle)
shredded lettuce as desired
crema mexicana as desired
queso fresco or cojita cheese as desired
Mexican salsa as desired

Instructions

For the Filling:

• In a large skillet, heat 2 tablespoons oil.

• Add the chorizo and cook. About 4-5 minutes.

• Drain excess fat.Return chorizo to the skillet.

• Add the cooked potatoes to the skillet. Mash until smooth.

• Set the filling aside until ready to use.

For the Sauce:

• To a stock pot, add guajillo chile and 4 cups of water.Bring to a boil. Turn heat off. Let rest for 5 minutes.

• Discard water.

• To a blender, add reconstituted chile, 1 cup water, onion, garlic clove, and salt.Blend until smooth.

• Pour the guajillo chile sauce in a large deep dish (such as a Pyrex plate). You want this sauce to cool before basting the rolls. Warm sauce will make the rolls too soggy.

To Assemble the Sandwich:

• Cut the ciabatta bread in half but leave the "hinge" intact.

• Baste or dunk the top and the bottom of the bread in the guajillo sauce. Do not dunk the inside of the bread.

• In a frying pan, heat ¼ cup oil. (You can also use butter).

• Add the bread to the pan and fry for approximately 1 minute on each side. (You can also use a well-oiled griddle instead of frying, but oil it well or your bread will stick).

• Baste with more sauce, if you like.

• Place bread on the plate.

• Add the chorizo potato mixture to the bottom half of the bread.Top with lettuce, crema mexicana, and salsa.

• Top the sandwich with the other half of the bread.

• Serve and enjoy!