Pambazo de Papas con Chorizo
I love a great Sandwich. A while back, I made a several different Mexican Tortas. This type of sandwich is in the same family as the Torta, but the bread is first dipped in a chili tomato sauce, then stuffed with Mexican Style Beer Stewed Chicken and avocado becoming Pambazo Especial de Pollo or cooked potato with Chorizo (Pamboza de Papas con Chorizo). For a twist on this street food favorite, follow the Papas con Chorizo recipe below.
Makes: 4 large sandwiches
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | May 2014 | Issue #88
- 2 pound sausage, Chorizo, Mexican Style, in casing
- 3 pound potatoes, Yukon Gold, small, or larger potatoes cut into 1/8ths
- 1 recipe Mexican Style Beer Stewed Chicken Thighs, recipe here, omitting the chicken thighs
- 4 each telera rolls, available at a panaderia or Mexican bakery
- 1 pound Oaxaca, mozzarella, Monterey Jack or string cheese, grated or shredded, can be mixed
- 1 each lettuce, such as iceberg, escarole, kale or other hardy green, shredded
- 1/2 cup crema, crème fraîche or IPA Sour Cream Sauce
- 1 recipe Malt Pickled Red Onions, recipe here
- 1 bunch cilantro, fresh washed and leaves removed
- 2 each avocado, large, ripe, peeled and pit removed, then sliced
- Follow the directions for Mexican Style Beer Stewed Chicken, substituting the chorizo for the chicken thighs. Don’t brown the chorizo first—just add the raw sausage to the slow cooker. Add the potatoes to the mix and cook, as directed, on high for 3 – 4 hours.
- Place about 3 of the cooked potatoes in a hot skillet with a touch of oil, and smash them to create an even layer across the bottom of the pan. Fry for about 5 – 7 minutes, until crispy. The flip the potatoes over, browning on the second side. Add the chorizo , and brown for another 5 minutes. Remove the chorizo and chop it up into smaller chunks. Add the potatoes and mix together, setting aside to make the rest of the recipe.
- While the potatoes are browning, add the remaining onion | tomato | chili mixture to the pitcher of a blender. Cover the pitcher with it's lid, and cover the lid with a dish towel. This will make sure, that if too much steam is created, that when the blender starts moving the blades, that any sauce will not splatter of you and the kitchen, causing burns or a huge mess to clean up later. Turn the blender onto its lowest speed, and slowly increase the speed to high. Once a smooth purée is achieved, turn off the blender. Pour the chili tomato sauce into a preheated cast iron skillet, coated with a touch of oil. The sauce will boil instantly in the hot pan, giving the final sauce more flavor. Bring the sauce to a low simmer.
- Using tongs, dip the telera roll into the sauce.
- Coat the telera roll evenly on both sides.
- Place the coated roll onto a sheet tray with a layer of aluminum foil, scored side up and place into a preheated 400°F/204°C oven for about 4 minutes, or until the chile tomato sauce has baked onto the outside of the rolls. Remove from the oven and cut the roll in half.
- On the bottom half, divide and press the potato and chorizo mixture into the bread. Next, add a half-cup of cheese, then some lettuce.
- Drizzle with some crema and scatter some Malt Picked Red Onions and cilantro leaves on top.
- On the top of the roll, add the a quarter of the avocado, spreading over the surface of the roll. Drizzle some of the chile tomato sauce on top of the avocado. Then bring the two halves together to make this beast of a sandwich.
Beer Pairing Suggestions:
For all the rich and spicy flavors coming from the chorizo, tomato chili sauce, Malt Pickled Red Onions and the calming attributes of the crema, cheese and avocado, a crisp and clean Pilsner style lager pairs beautifully. The hops enhance some of the spices, while the bold malt backbone of a Firestone Walker Brewing Co. Pivo Hoppy Pils helps with the heat and combine for a mouth watering treat!
One thought on “Pambazo de Papas con Chorizo”
Yum! I could eat that.