Beef and Potato Pambazo (Pambazos de Carne)
This tasty sandwich is bursting with beef and packed with flavor.
Equipment
- Griddle Pan
- Blender
Ingredients
- 10 Guajillo Chiles remove steam
- 5 Bolillos
- 3 Yellow Potatoes
- .5 tsp Marjoram
- 1 pinch Oregano
- 1 Bay leaf
- 1 clove Garlic
- Salt, to taste
- 1 pinch Cumin
- 1.3 lbs Ground Beef
Instructions
- Put peppers to soak, minimum 1 hour. The longer they soak the more sauce they'll make later.
- In a pot, boil peppers until tender and they change into a lighter color. Turn off heat and let sit another 30 minutes.
- In a blender place softened peppers, garlic clove, marjoram, oregano, salt, cumin and bay leaf with about 5 oz water. Blend well.
- Strain blender contents into a large bowl, stirring mixture in the strainer until only skin of peppers remains. Discard what's left in the strainer.
- In a nonstick pan, sear the beef. Do not add oil.
- Add potatoes to beef, season with salt to taste, cook until meat is cooked through and potatoes are softened. Stirring occasionally.
- Slice bolillos long ways almost all the way through (think hot dog bun).
- Roll bolillos in the sauce, fill with meat and potatoes.
- Sear bolillos on griddle or nonstick pan.
- Garnish with cheese, cabbage or lettuce, and salsa. (Optional)
- Serve and enjoy!
Notes
When blending peppers and spices, you can add more water as needed. The mixture in the blender needs to be runny.