Hello friends from the world, welcome and welcome to Paulina Cuisine! Today I bring you all the info they need about the pambazos , a delicious "Antojito" typical of Mexico that you will find in each street position of that beautiful country.
It is a classic sandwich, which can be found both in the DF and in other cities, with different varieties. In this post I tell you a little about its origin, the special of its bread, the infallible sauce and a recipe to prepare them in your home. Go, walk!
Content table
About the pambazos
The pambazo is a traditional sandwich (employed) of Mexico that is, above all, in street food stalls, in different Mexican regions, but it is also served in fast or even food restaurants, haute cuisine. It can be eaten as a snack at any time of the day or as a main dish.
It is usually a classic present on national dates and celebrations, but it is also very wanted among tourists traveling to that country.
What is the origin of the pambazos?
Their origin has to do with the bread with which they are prepared, the " Bread Spleen " , which has a Spanish root, but which was adopted in Mexico and turned into the most used bread for this popular preparation.
The bread we need to make pambazos
One of the main characteristics of the pambazos is the bread with which they are prepared, which has a rounded shape, soft texture and spongy crumb. It is a bread that was born in the times of the viceroyalty, and it is said that it was taken to Mexico by the Spaniards, where it was called "Pan Spleen."
The history of the typical bread of this preparation
Originally it was a bread that was distributed among the humblest classes, or in the convents, since it was prepared with little refined flours or remains of the grinding.
In Mexico the bread became very popular, and as it was little tasty, it began to impregnate or bathe with Chile sauce and to fill it. Thus the bread on the spleen began to call it "bread for pambazos", since its usual use was in that preparation.
The classic ingredients of a pambazo
The most typical pampos recipe is that of potato and sausage , which can also carry lettuce, grated cheese and cream. It can also have other filling varieties, such as crumbled chicken, indulgence or chopped meat (ground meat).
The pambazo carries the typical pambazos sauce that is prepared with Chile Guajillo, which is permeated in the bread, which is then cooked in a fry pan or iron to provide crispy to the bread.
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Pambazos sauce
To prepare a good sauce for this delicious dish it is essential to have the Guajillo Chile, also known as " Chile for Pambazos ", which is mixed with other ingredients such as onion and garlic.
This elongated Chile has the characteristic of not being spicy, its color is dark red and its soft texture. The bread is "bathed" with this sauce to give the typical reddish color characterize the pambazo.
Easy pambazos sauce recipe
- Remove the stems and seeds of 8 dried guajillo chiles (the one that does not itch) and submerge them in hot water for about 15 minutes. You can also boil them over low heat for about 10 '.
- Place ½ onion and two cloves of garlic in a pan or iron over low heat until they take a dark color. Go rotating to be uniform.
- In the blender or in the minipimer's glass, place the already tender peppers, along with the half onion, the two cloves of garlic, and 1 cup of water. Salpimentar at ease.
- Process until the sauce is formed, if necessary to go through a strainer or sieve to remove some pieces of peel that may have remained.
If you want to show off by preparing this delicious sandwich I leave you an easy pamchas with sausage and potatoes and the fundamental sauce of Chile Guajillo cannot fail!
Pot and sausage pampos recipe
Ingredients
- 4 bread biles for pambazos.
- 500 g of pork chorizo (pig).
- 1 cup of cooked potatoes and cut into small cubes.
- ½ cup of lettuce cut into fine strips.
- Acid or sour cream (it can be done with Greek yogurt or cream).
- Crumbled cheese or grated cheese.
- Oil.
How to make potato and sausage pambazos step by step
- Soak or brush the breads with the Guajillo sauce. Take a pan or iron and fry with a little oil until golden brown. Reserve
- Shit the chorizos and take them to a pan with a little oil, cook for a few minutes stirring. Add the potatoes cut into cubes and mix with the sausage.
- Place the chorizo mixture and potatoes in the bread, decorate with lettuce in strips, grated cheese and cream.
- Cover with the bread lid. Fill others in the same way and voila.
Enjoy!
