Pambazos de Papa

Pambazos de Papa is a delightful vegetarian Mexican dish featuring soft, potato-filled bread soaked in a rich guajillo sauce, then grilled to perfection. This BBQ-inspired treat delivers a burst of flavor with every bite, making it a perfect meal for any occasion.

Ingredients

• Potatoes - 300 grams
• Chorizo de soya (soy chorizo) - 100 grams
• Guajillo chilies - 4 dried
• Garlic - 2 cloves
• Vegetable broth - 200 ml
• Bolillo rolls - 2
• Cabbage - 100 grams, finely shredded
• Sour cream - 4 tablespoons
• Cheese (Mexican blend) - 50 grams, crumbled
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Peel and cube the potatoes, then boil them in salted water for about 15 minutes or until tender. Drain and mash them with a fork.
2. In a skillet, heat olive oil over medium heat, and add the soy chorizo. Cook for about 5 minutes until it browns slightly.
3. Mix the mashed potatoes with the cooked soy chorizo, adding salt and pepper to taste. Set aside.
4. Soak the guajillo chilies in hot water for about 10 minutes until softened. Remove stems and seeds.
5. Blend the soaked chilies with garlic and vegetable broth in a blender until smooth to create the guajillo sauce.
6. Heat a griddle or skillet over medium heat. Lightly toast the bolillo rolls on both sides until golden brown.
7. Dip each bolillo roll in the guajillo sauce, coating well, then place on the griddle to warm through for about 2 minutes.
8. Fill each roll with the potato and chorizo mixture, then top with shredded cabbage, crumbled cheese, and a tablespoon of sour cream.
9. Serve immediately, drizzled with extra guajillo sauce if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 10 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from potatoes and cabbage, promoting digestive health.
• Contains plant-based protein from soy chorizo, supporting muscle health.

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