Chef's Table

Pambazo Especial de Pollo

Pambazo Especial de Pollo: A Mexican Torta sandwich, dipped into a tomato chili sauce and filled with Mexican Style Beer Stewed Chicken, avocado,

CourseChicken, Entrée | Main, Family Style, Lunch, Main Dish
CuisineMexican
Pairing Beer StyleDunkel Lager, English Brown Ale, Helles Lager, Imperial IPA | Double IPA, Vienna Lager
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionBeans, Bread, Cheese, Chicken, Sandwich
BreweryBeer Advocate

Servings	Prep Time
4servings	20minute

Cook Time

10minute

Servings	Prep Time
4servings	20minute

Cook Time

10minute

Ingredients

Pambazo Especial de Pollo Ingredients:

1recipe Mexican Style Beer Stewed Chicken Thighs,recipe here
2each avocado, large,ripe, peeled and pit removed, then sliced
2each peppers,pasilla or red bell pepper, roasted, peeled, seeded and sliced

Pamboza Ingredients:

4each telera rolls,available at a panaderia or Mexican bakery
1pound Oaxaca, mozzarella, Monterey Jack or string cheese,grated or shredded, can be mixed
1each lettuce,such as iceberg, escarole, kale or other hardy green, shredded
1/2cup crema,crème fraîche or IPA Sour Cream Sauce
1recipe Malt Pickled Red Onions,recipe here
1bunch cilantro, freshwashed and leaves removed

Instructions

Pambazo Especial de Pollo Directions:

Make a recipe of Mexican Style Beer Stewed Chicken Recipe. Remove the cooked chicken thighs from the onion | tomato | chili mixture and shred the meat, removing the bones, cartilage and skin.

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

Beer 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.