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Teleras (or bolillo)
Papas (4 semi large)
Garlic & Onion
Cut the Guajillo peppers in half and open to remove all seeds (as shown in video).
Then, place in a small pot to boil in hot water and add 1 tomato to boil along it as well.
Then, peel the potatoes and chop into small squares (as shown in video).
Add oil to heat on a pan. Once the oil is hot, add the potatoes in.Add salt and pepper and keep stirring once in a while to make sure it cooks evenly.
In another pan, place oil to heat. Chop garlic into fine minced garlic and add in pan once oil is hot.
Then, pour in the chorizo and stir. Keep stirring every once in a while as well to ensure everything is evenly cooked.
When the chorizo is nearly ready (it will look dry), add ¼ chopped onion for added flavor, then add the potatoes you’ve cooked and stir everything together. Once the potatoes are soft, the stuffing for the pambazos is ready.
For the sauce, add the boiled tomatoes and guajillo peppers in the blender. Add 2 garlic cloves, 2 tsps of chicken bouillon granules, a pinch of salt, and ¼ of an onion. Then, blend.
Add oil on a pan to heat. Once the oil is hot, pour in the sauce through a strainer, stir and wait for it to boil.
Then, grab the telera (or bolillo) and slice through the middle, make sure to only slice past the half and not all the way so that we’re able to add the chorizo with potatoes for stuffing and everything stays inside the bread.
Through the slit made in the telera, add the stuffing in generous amounts so that you’re better able to taste it. Then close the bread (as shown in video).
Add oil to heat on a pan. Place the torta on a plate and brush the sauce generously onto the torta and carefully flip and do the same on the other side. Then, once the oil is hot, place the torta in. Once one side of the bread is crispy (or a darker brown), flip. When both sides are done, remove the torta from the pan.
Add the chopped lettuce, queso fresco, sour cream, and salsa to your liking. Now, the pambazo is ready to eat! Bon appetit!
10-12 green tomatoes
5 Serrano Peppers
1 garlic clove
Drizzle of water
Place the garlic clove and a hint of water into the blender and blend first. Then, add the Serrano peppers, green tomatoes, and a pinch of salt. Take to the blender. For blending, only turn on and off repeatedly so that there’s still small chunks of tomato.