Cheesy Mexican Breakfast Sandwiches
Monday, April 9, 2018
One meal that I haven’t written enough about on this blog is breakfast. Cheesy is an excellent way to start your morning, so today I’m sharing a recipe for the Mexican breakfast sandwich, grilled pambazo, served with white Mexican cheese dip. Hungry for something different this morning? Let’s get started!
If you think that Mexican food begins and ends with the combo plate or that Mexican breakfasts are only (the decidely awesome) breakfast tacos, you’re not being adventurous enough. Don’t worry, Chef Gordo is here to help! Grilled pambazo sandwiches are classic Mexican street food that pairs nicely with Gordo’s white cheese dip.
Making the iconic grilled pambazo is a labor of love. It’s worth it, trust me, but consider giving this recipe a shot on a weekend when you’ve got time to give this sandwich the attention it deserves.
- 12 dried guajillo chiles
- 2 cloves garlic
- 1⁄2 small white onion, roughly chopped
- 2 1⁄4 lb. Yukon gold potatoes
- Kosher salt, to taste
- Optional: 1⁄2 cup canola oil
- 1 1⁄4 lb. fresh chorizo, casings removed
- 6 soft pambazos (Gordo Tip: It can be hard to find the classic pambazo rolls north of the border. Don’t worry! Kaiser rolls, split in two, will work just as well.)
- 3 cups shredded iceberg lettuce
- 1 container any flavor Gordo’s Cheese Dip
HOW TO PREPARE:
In a skillet over medium heat, toast the guajillo chiles until fragrant. This should take just about 15 seconds a side. Next, add the onion and the garlic to the pan and cover with water. Bring to a boil and then reduce to a simmer until the chiles are rehydrated. Keep an eye on the chilis – they should be ready to go in about 20 minutes.
Meanwhile, set your potatoes to boil in a pot of salted water. Pull them out when they just start to become fork tender. Let them cool enough to handle, then chop them into half-inch cubes. Set aside.
When the chiles are rehydrated, strain the liquid into a new bowl. Set the liquid aside. In a blender, combine the chiles, onions, and garlic plus one cup of the reserved liquid, and Kosher salt to taste. Blend until smooth and set aside in a deep bowl.
Now that your chile sauce is complete, it’s time to start cooking the chorizo.
Cook the chorizo until its browned and cooked through. Then add the potatoes, and cook until they are very tender, about 2 minutes; season with salt and pepper and set aside. If you’re worried your chorizo will stick to the pan, add a little canola oil to the skillet.
Now comes dunking and frying – two recipe instructions that always lead to good meals! First, scoop out the insides of your rolls, leaving a 1⁄2 inch thick shell. Spoon Gordo’s Cheese Dip in to the bottom of the rolls, pausing to let the bread soak in a bit of the cheesy goodness. Then fill the roll with about 1 cup of the potato-chorizo mixture and cover with the sandwich top.
Give the sandwich a gentle smush to compact the filling and flatten the pambazo just a hair. Heat 2 tablespoons of canola oil in a 12 inch skillet over medium-high heat. Before you grill your sandwich, submerge it in the chile sauce until it is soaked through. This will take more than 10 seconds – you be the judge, just make sure you soak it! Take your soaked sandwhich and place in the hot skillet, grilling it by pressing constantly with a metal spatula to flatten it. Do the same with the other side, about two and half minutes a side
Before you serve your grilled pambazo (and serve it hot!) open it up, stuffing it with lettuce. Enjoy!
Psst: next week, Chef Gordo is starting a Taco Off. You read that right – which sort of taco is the best sort of taco? Beef, chicken or vegan? Tell us your favorite taco marinades for our proteins. I’m dedicated to find and eat the best taco in America.