Pambazos Michoacanos (Michocacam-Style Sandwiches)
ready in: 30-60 minutes
recipe id: 30576
cook method: stovetop
8 guajillo chiles
2 cloves garlic
1/2 medium yellow onion
2 medium potatoes
6 ounces Mexican chorizo, casings removed
4 pambazos, teleras, or French-bread rolls (4-inches long), slit lengthwise and with some bread removed
canola oil, for frying, as needed
1 cup very thinly sliced red cabbage
2 tablespoons cider vinegar
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.
nutritionNutritional data has not been calculated yet.
Sign up for our newsletters that feature hand-picked recipes
more recipes like pambazos michoacanos (michocacam-style sandwiches)
30 Minute Bombers
New York Style Italian Sausage & Pepper Sandwiches
Italian Hero Sandwich
Jump In The Boat Italian Sausage Sandwiches
Italian Sausage Po' Boy
Spicy Italian Sausage Wrap
Sausage Sandwiches With Grilled Peppers And Onions
Sausage Pepper And Onion Sandwich
Italian Sausage Roll
Venison Sausage Focaccia