Let’s make these delicious Pambazos 😋 they are so easy to make & so good! 🤌🏽
Ingredients:
•Bolillo o telera bread
Red sauce:
•12 guajillo peppers (hydrated)
•2 garlic cloves
•1 pinch of oregano
•1/2 tsp Salt
•1 cup water
Potatoes:
•4-6 large potatoes
•1/4 diced onion
•10 oz longaniza
•Salt
•Black pepper
•Garlic powder
Toppings:
•Lettuce
•Sour cream
•Green salsa
•Queso fresco
•Avocado
•Sliced onion
#pambazos #recetasfaciles #easyrecipes #mexicanfood #comidexicana
open up because we’re going to make these delicious bambasos. And the best part is that they’re so easy to make. We’re going to start by making the red sauce. So, we’re going to boil 12 chile wajillos. They’re already deseeded and de vained. We let them boil for a few minutes and then we let them cool down. Afterwards, we add them to a blender with two garlic cloves, a pinch of oregano, half a teaspoon of salt, and 1 cup of water. We blend really well, and we set it to the side. Now, we’re going to make our papas concho. So, in a pan with some oil, we’re going to cook our potatoes, and we’re going to season them with salt, black pepper, and garlic powder. We mix and we’re also going to add our diced onion. We mix again and we’re going to cover so the steam can help cook the potatoes. And we’re going to keep mixing to ensure they’re being cooked evenly. In the meantime, we’re going to prep our lana. I like to use longanana because it’s meteor than chisso. So, we’re going to dice it up. Then, we’re going to go back to our potatoes and we’re going to add the longana right in the middle. We cover so the longa can release its juices and soften up. After a few minutes, we’re going to break it up again and we’re going to mix with the potatoes. Now, after this, we’re just going to be turning the potatoes every few minutes until they are nice and crispy. Next, we’re going to heat up a pan with some oil on medium low heat. And we’re going to take our bolios. We’re going to cut them in half, but not all the way. And now, we’re going to dip them into a red salsa. We make sure to fully coat the bolo. And now, we’re going to cook them in our pan. Keep an eye on it. Make sure it doesn’t burn because it can burn easily. But once the bolo is nice and toasty, just like this on both sides, and it is ready. Now, we can fill them up with our papas conisso, some lettuce, sour cream, a green salsa. This one is so good by the way. I’ll be posting the recipe on it soon. And finally, some queso fresco.
KAYNAK
