Mexican Pambazo Recipe by Latina Mom Analily Morales

Provided by Latina Mom Analily Morales founder of Raising Español.

"Let me preface this recipe by saying I rarely cook. I mean rarely. But this was one dish I wanted to learn before my abuelita passed away. She did pass about three years ago, and I haven’t made pambazos since. But here is the recipe, mind you, a lot of is “tanteando” (guessing)."

Ingredients:

- Bolillo bread

- Las palmas Red Chili Sauce Mild (you can make your own salsa, but I did warn you that I don’t cook, so this is what I use)

- Green Salsa (Again, I buy a random one at the store. Don’t @ me)

- Potatoes (2 per pambazo. I usually use about 6-7)

- Chorizo

- Shredded Lettuce

- Sour Cream

- Oil

Steps:

1. Slice the bolillo bread in half, and take out the excess bread de adentro

2. Fill a big pot about halfway with water.

3. Peel the potatoes and cut them into fourths. Put the potatoes in the pot with water.

4. Add a little bit of salt to the pot. Like a pinch. Maybe more.

5. Boil the potatoes until they’re soft. This takes forever. I don’t remember how long. Maybe an hour. Check on them periodically.

6. In a separate sarten, cook the chorizo when potatoes are ready.

7. Drain the excess water from the potatoes and mash them.

8. Put the chorizo with the potatoes and continue mashing them until it looks like orange potatoes and you can no longer see the chorizo.

9. Pour the Las Palmas in a bowl big enough to dip your bolillo in.

10. In a separate sarten, have some oil warming up.

11. Now grab the bolillo, put the chorizo con papas inside.

12. Dip the bolillo in the Las Palmas, top and bottom.

13. Now fry it in the oil pan, top and bottom. Maybe like 20 seconds each side. Maybe more. Listen to your heart.

14. When done, let cool for about 3 minutes, then add condiments such as sour cream, lettuce, and green salsa.

15. Pambazos are best eaten when made fresh.

16. Start at Step 10 again for the second pambazo