PAMBAZOS – Mexico’s Authentic King of Street Food.

pambazos

Pambazos – History, Recipe, Nutrition and Everything You Should Know.

 

Gone are the days when Pambazos is only a Mexican treat, but now it is starting to get known in other continents aswell. This food is not only sustenance but for most individuals has become a compulsive delight.

Besides, this is a sheer and utter passion for a lot of mexican fans. Arguably, Pambazos is now a global culinary sensation which can be seen on other countries too.

Although in many other parts of the world Pambazos have taken on a myriad of new exotic and unusual ingredients and flavours.

However, for those people who are looking for the best Pambazos recipe and other information about it, this article is for you. Preparing Pambazos is between science and art for Mexicans.

Here is all you need to know about Pambazos.

 

 

pambazos

 

 

WHAT IS PAMBAZOS?

Pambazos is a dish started in Mexico made with pambazo bread dipped and fried in a red guajillo pepper sauce, bathed with potatoes and  chorizo, usually served with cream, lettuce, cheese and a raw green sauce.

It can be mixed with some queso blanco as well. A combination that creates a perfectly balanced made pambazos. This traditional appetizer is comforting, quite delicious, filled with flavour and warm. Pambazos are not a spicy sandwich, but it has a rich taste.

You can buy it on the streets, in restaurants and cafeterias. Also, you can prepare it at home by yourself with the help of the recipe I am going to share in this article.

Pambazos are the best dish for a Sunday with friends and family, birthday’s night, reunions, children’s celebrations and evening parties as well.

 

 

how to make pambazos

 

 

ORIGIN AND HISTORY

As I said earlier, Pambazos is a dish originated from Mexico but got its name from the Latino word ‘pan basso’, otherwise called low-class bread or a poor man’s bread from Mexico’s viceregal era. It is usually reserved for the peasants through history.

During that era, many bakeries existed in Mexico and these bakeries are dedicated solely to this type of bread. This “pan basso” was made with flour from deteriorated wheat or oldest, poorest quality flour.

Most bakeries then produced low quantities of “pan basso”, a maximum of four per cent of all flour used in Mexico City.

 

Some years later, pan basso was developed to what we know now as Pambazos, a special meal loved by all Mexicans. Pambazos is made with bread; it depends on the region. In Spain, among the oldest, the dough is shaped like an oval with crevices and soft brown colour.

It is quite fluffy. But in the centre of Mexico, the bread has a crescent shape, and it is usually sprinkled with flour. In some regions in Mexico, the pambazos are prepared with Semitic Mediterranean gastronomy, influenced by the use of bran for bread made in artisan bakeries.

The same that was used around Mexico’s Spanish colonial era.

 

 

pambazos veracruzanos

 

 

In Malinalco, a state in Mexico makes  another type of pambazos; the Spanish colonies here were preparing it, bathed with potatoes and sausage, epazote with chicken meat, spicy salsa, white cheese, cream and shredded lettuce.

In another state of Mexico called Tequixquiac it is made with bran flour, bathed with potatoes and sausage, lamb meat, white cheese, spicy chilli chipotle sauce, shredded lettuce, fried with butter and cream.

In Puebla City, Pambazos is prepared with flour in the bread known as bran or cemita, accompanied with potatoes and sausage, papalo, avocado, spicy red salsa, white cheese and cream.

In Veracruz, a central place with Sephardic roots is prepared with Carne Polaca “Polish meat”, combined with traditional pambazo, lettuce and meat, with peppery sauce.

 

 

 

 

HOW TO MAKE PAMBAZOS?

If you want to make a tasty pambazos, then consider this tip. It is straightforward and easy to follow.

 

Ingredients:

  • Six “pambazos” bread, teleras, or Kaiser Rolls, cut in half (not all way through!)
  • 15 desiccated guajillo chiles
  • One clove garlic
  • Three shredded iceberg lettuce
  • 2¼lb. Yukon gold potatoes peeled carefully and cut into ½” cubes
  • ½ little white onion, roughly chopped
  • Kosher salt
  • ½ cup canola oil
  • 1¼ lb. fresh chorizo, remove the casings
  • ¾ sour cream or cup cream
  • 2 cups mozzarella or grated queso Oaxaca

 

Directions

  1. Heat a twelve inches skillet over medium-high heat. You have to work in batches, add chiles, and cook, turn it once until it is toasted, about a couple of minutes. Transfer all the chiles to a big bowl; add four cups boiling water, then relax until the chiles are soft, about half of an hour. Drain, reserving one-quarter cups soaking liquid, and take away seeds and stems from the chillies. Transfer them and reserved soaking liquid to a blender along with onion and garlic; squash until very smooth, two minutes is enough. Add the sauce into a bowl; set aside.

 

  1. The next step is that you need to putt on stove a saucepan of water mixed with salt to a boil over high heat; include the potatoes, and cook until just tender, ten minutes is enough. Drain and put it aside. Heat two teaspoons oil in a twelve inches skillet over medium heat; pour over chorizo, and cook, stir until it breaks up into small pieces until browned and cooked through, about eight minutes is good. Include potatoes, and cook until potatoes are very tender, a couple of minutes are okay; salt with season and pepper, put aside.

 

  1. Now make use of your fingers, scoop out and thrust aside the insides of rolls, leaving a half-inch thick shell. Put about one cup potato-chorizo combination on roll bottoms, and wrap with tops; press sandwiches evenly to roll out and compact filling. Heat two teaspoons oil in a twelve inches skillet over medium-high heat. Soak two sandwiches in chilli sauce until fully submerged, at least ten seconds; put in skillet, and cook, pressing continually with a spatula (metal one is ideal) to flatten and flip it once, until browned on both sides for roughly five minutes. Move to a cutting board; do it again with remaining oil, sauce and sandwiches. Uncover sandwiches and split lettuce, cream and cheese among sandwiches; warp up sandwiches again and serve warm.

 

 

origin of the dish

 

 

PAMBAZOS VERACRUZANOS

Pambazos Veracruzanos is a Veracruz-style bread recipe usually takes up to one and a half hour to prepare. This pambazos type is wholesome, tasty with warm aromas. Pambazos Veracruzanos is 350 calories per serving. Its recipe includes flour, dry yeast, sugar, warm water, lard, room temperature water, and milk. This dish is tasty, crusty and very perfect when paired with any cheeses and meats for sandwiches.

 

How to make Pambazos Veracruzabos 

Ingredients:

  • 75 grams lard (or oil)
  • 1/3 cup water
  • 7 grams dry yeast
  • ½ cup of warm water
  • 4 cups flour
  • 1½ teaspoons salt
  • 1/3 cup milk
  • One teaspoon sugar

 

Instructions

  • Combine the yeast with the warm water and 1¼ cups of flour.
  • Shape the bread into a small, oval shape and cut a cross on top. Put the bread into a bowl and wrap with a towel. Wait for an hour for the dough to sit up
  • Add sugar, milk, salt, and the leftover flour and water and mix well using an electric mixer.
  • By now, elastic and soft dough is ready. Put this dough in a big bowl; not just ordinary bowl but lightly coated in lard or oil one and close it with plastic wrap. Put it in the fridge to stay overnight.
  • Preheat oven to 1650C.
  • Take out the dough and let it sit at room temperature for a couple of hours.
  • Trim the dough into 120-gram pieces. Roll each piece into an oval shape and put each oval shape of bread on an evenly oiled baking sheet.
  • Allow the dough to rise for 60 minutes. Wrap it up with a towel.
  • Put the baking sheet into the oven and bake for about twenty minutes.
  • Take it out from the oven and let it cool before slicing and serving.

 

CALORIES AND NUTRITION

Pambazos made with Chorizo and Potato is 350 calories per serving while its nutritional information is listed below:

  • Carbs: 30g
  • Dietary fiber: 2g
  • Sugar: 5g
  • Fat: 19g
  • Saturated: 7g
  • Protein: 12g
  • Sodium: 990mg
  • Cholesterol: 35mg
  • Vitamin A: 2%
  • Vitamin C: 6%
  • Calcium: 8%
  • Iron: 10%

These percentages are based on a diet of 2000 calories per day.

 

Exclusive recipe for www.thefoodwonder.com

 

 

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