This type of sandwich or torta can be found on the streets or in restaurants in Vera Cruz and in Puebla. It can be used as a antijito, a mexican snack to satisfy a craving, or a main dish.
The Pambazo is made from using Bollilo bread, dipped in a red guajillo pepper sauce, and filled with a guiso (a filling). The guiso can be shredded chicken, pulled pork, or grilled vegatables. The guiso I used is papas con chorizo or Potatoes and Chorizo.
To make the Red Guajillo Pepper Sauce, use:
Boil the tomatoes, spices, and chiles until soft while you are cooking the potatoes for the guiso. When potatoes are done, set aside and let cool.
Meanwhile, grate a medium-sized onion and mix with crushed garlic.
Liquefy the tomato mixture in a blender and strain through a colander or food mill.
To finish off sauce, saute onion and garlic in corn oil for a few minutes and add to the sauce, cook for about 15 minutes to marry the flavors.
In another pan, cook the chorizo and fresh-cut onions together. Remove any extra fat from the bottom of the pan. If the chorizo is lean, add a little oil. After a few minutes, add the potatoes. Saute for a few minutes.
To assemble the Pambazo, cut open the bolillo but not all the way. Dip the bread into the Red Guajillo Pepper sauce. At this point, you can quick fry the bread in a skillet to seal in the flavors of the sauce.
Garnish the Pambazo with fresh avocado, lettuce, and cheese.
The Pambazo is packed with flavor and is definitely a delectable sight. It goes well with a Mexican cerveza.
You can skip using the sauce if you like and still have a tasty torta. It is an easy and quick dish to cook and not too spicy so it is kid-friendly.
Gracious Vera Cruz!