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Mezclajeté® Especial Pambazos

This is our take on a classic Mexico City sandwich. Our Pambazos are dipped into an adobo sauce made with Mezclajete® Especial and a little chicken broth, cooked until crispy and filled with sausage and potatoes. Topped with shredded lettuce, a touch of Mexican Crema and more Mezclajete® to complete this tasty sandwich.
Adobo Sauce:
 ½ c. Mezclajete® Especial Salsa Picante
 ¼ c. Chicken Stock or Chicken Broth
 2 Tortas, cut in half (can substitute Hoagie rolls)
 8 oz. Andouille Sausage, fresh, casing removed
 1 c. diced Potatoes, par-cooked
 2 tbs. Grapeseed Oil, divided
 Shredded Lettuce
 Mexican Crema (can substitute Sour Cream or Creme Fraiche)
 Cotija Cheese, crumbled or grated
 Mezclajete® Especial Salsa Picante
To make Adobo Sauce:

In a measuring cup, mix Mezclajete® Especial Salsa Picante and chicken broth until well blended. Pour adobo sauce into a shallow bowl big enough to evenly dip the top of the tortas.

To make Pambazos:

In a sauté pan, crumble fresh sausage and cook over medium heat until almost done. Add par-cooked diced potatoes to sausage and continue cooking until potatoes are fork tender and sausage is cooked through. Turn off heat and leave the pan on the burner.

Heat 1 tbs. of oil in a large sauté pan over medium heat. Dip the top and the bottom of the torta (uncut side) in the adobo sauce. Place the torta, sauce side down into the pan and cook until crispy and slightly dark, about 1-2 minutes. Once the top and bottom are toasted, flip the torta over and cook for an additional 1 minute, lightly toasting the inside of the bread. Repeat the same steps with the second torta.

Fill each torta with equal portions of sausage and potatoes. Then, top with shredded lettuce, Mexican crema, Cotija cheese and Mezclajete® Especial Salsa Picante. Makes 2 sandwiches

Note: You can use any fresh sausage like country breakfast sausage, or for a more authentic taste, try chorizo.