Pambazo
Traditional recipe for a Mexican pambazo
Servings: 2 people
Calories: 470kcal
Cost: 6
Ingredients
- 2 Teleras Kaiser rolls if you are not in Mexico
- 2 cups Diced potatoes
- 7 oz Vegan/vegetarian chorizo I like Sabori from Parma brand, or make your own. 7 oz is 200g.
- 1 cup Shredded lettuce
- 2 tbsp Tofu sour cream
- 1/4 cup Crumbled cheese
- 5/4 cup Guajillo sauce Make it or buy it
- Pam Or just use canola oil
Instructions
- Dice the potatoes and add them to a non-stick pan at high-heat with sprayed oil or the oil. You'll need to move them constantly with a wooden spatula
- The potatoes will need about 25 minutes to cook completely, do the following steps meanwhile
- In another pan, place the guajillo sauce at a medium heat
- Open the kaiser rolls
- Bath them in the sauce and remove them from the pan with a wooden spatula. You can add a lid for a minute or so if you want to soften them
- After 20 minutes from having the potatoes cooking, keep stirring them until they are ready
- Mix the remainder of the sauce with the chorizo and the potatoes
- Chop the lettuce
- Add the chorizo with the potatoes and the lettuce to the telera or kaiser roll. Then also add your favorite cream and crumbled cheese!
- Enjoy!
Notes
- Tofu sour cream works best in my opinion, but you can also try it with cashew cream
- Guajillo chilies are not very spicy, but if you are not used to the heat, it might feel too spicy!