Mexican-Style Pambazo With Chips
This Mexican staple is the sandwich of your dreams. You'll build your pambazo with ancho chilli and oregano-coated potatoes, chorizo and onion. Load it into brioche with creamy feta mayo, pickled onions and lettuce. Delicioso.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil half a kettle
Chop your dried ancho chilli[es] roughly and discard the stem[s]
Add your chopped ancho chilli to a bowl, cover with 100ml [150ml] [200ml] boiled water and set aside to soak
Cut half of your potatoes (skins on) into chips
Chop the remaining potato[es] (skins on) into small cubes
Add the chips to a baking tray (or two!) with a drizzle of olive oil and a small pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat
Once hot, add the potato cubes and diced chorizo to the pan with a splash of cold water and cook, covered, for an initial 6-7 min
Meanwhile, peel and slice half your red onion[s] as finely as you can
Dice the remaining onion
Combine your white wine vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl with a small pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water and mix it all together
Add the sliced onion to the bowl and set aside – this is your quick-pickled onion
Add the soaked ancho chilli (can't handle the heat? Go easy!) and all of the soaking liquid to a food processor with your tomato paste and blitz until smooth – this is your pambazo sauce
Once the potato has had an initial 6-7 min, add the diced onion and dried oregano with 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 7-8 min or until the potato is cooked through
Once cooked through, add 2/3 of the pambazo sauce (save the rest for later!) and cook for 1-2 min further or until fragrant – this is your pambazo filling
Slice your brioche bun[s] in half
Brush the brioche lid[s] with the remaining pambazo sauce
Add the brioche halves to a baking tray (or two!), then put the tray[s] in the oven for 4-5 min or until warmed through
Wash your lettuce, then pat dry with kitchen paper and roughly shred
Crumble your feta into a bowl
Add your mayo to the bowl with a splash of cold water and give everything a good mix up – this is your feta mayo
Drain the quick-pickled onion (save the pickling liquid!)
To assemble, fill each warmed brioche bun with a little shredded lettuce, the pambazo filling, quick-pickled onion and a dollop of feta mayo – this is your Mexican-style pambazo
Serve the chips and remaining shredded lettuce to the side with the reserved pickling liquid drizzled over the top
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
