Pambazo Especial de PolloI 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 Especial de Pollo recipe below.

Makes: 4 large sandwiches

Adapted from BeerAdvocate Magazine: Cuisine à la Bière  | May 2014 | Issue #88

Pambazo Especial de Pollo
Pambazo Especial de Pollo
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Pambazo Especial de Pollo: A Mexican Torta sandwich, dipped into a tomato chili sauce and filled with Mexican Style Beer Stewed Chicken, avocado,
Servings Prep Time
4 servings 20 minute
Cook Time
10 minute
Servings Prep Time
4 servings 20 minute
Cook Time
10 minute
Pambazo Especial de Pollo
Pambazo Especial de Pollo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pambazo Especial de Pollo: A Mexican Torta sandwich, dipped into a tomato chili sauce and filled with Mexican Style Beer Stewed Chicken, avocado,
Servings Prep Time
4 servings 20 minute
Cook Time
10 minute
Servings Prep Time
4 servings 20 minute
Cook Time
10 minute
Ingredients
Pambazo Especial de Pollo Ingredients:
Pamboza Ingredients:
Servings: servings
Units:
Instructions
Pambazo Especial de Pollo Directions:
Pamboza Directions:
  • Transfer the remaining onion | tomato | chili mixture from the slow cooker into 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. Alternatively, a hand blender can be placed into the slow cooker and pulsed until a smooth purée is made. 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.
  • On the top half, press half of an avocado and spread to cover the whole roll, then season lightly with salt.
  • On the bottom half, place half the shredded chicken and top with some cheese, shaved lettuce, a drizzle of crema, some pickled onions and roasted peppers, a few spoons of the onion | tomato | chili sauce and a few cilantro leaves. Top with the other half of the roll.
  • Place sandwich onto a sheet tray with a layer of aluminum foil, scored side up. Coat the top of the roll with more onion | tomato | chili sauce and place into a preheated 400°F | 204°C oven for about 4 minutes, or until the sauce has baked onto the outside of the rolls.
  • Remove from the oven, cut the roll in half and serve immediately.
Recipe Notes

Pambazo Especial de PolloBeer Pairing Suggestions:

Consume this sandwich with a roasty, malty brew, such as a Brown Ale, Munich Dunkel or Vienna Lager.  This will also work with a citrusy Double IPA, such as Russian River brewing Co. Pliny the Elder.

 

 

Other Sandwich Recipes:

Beer Cubano Sandwich
Chicago-Style Italian Beef Sandwich
Chicago-Style Italian Beef Sandwich
Decadent Crab Sandwich for Two
He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich
He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich
Pambazo de Papas con Chorizo
Pambazo de Papas con Chorizo
Pambazo Especial de Pollo
Pambazo Especial de Pollo
The Ultimate Gyro Sandwich
The Ultimate Gyro Sandwich

 

 

 

 

 

 

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