Pambazo

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Pambazo is a Mexican dish or antojito (very similar to the torta) made from special bread dipped in a red guajillo pepper sauce and filled with a guiso (filling) like papas con chorizo (potatoes with chorizo), frijoles refritos (refried beans) or longaniza. It is then garnished with shredded lettuce, salsa (sauce), cream and queso fresco (fresh cheese).

Originally, this is the classic recipe, but as the dish spread through the states it suffered some changes. The bread used for pambazos is white and lacks a crispy crust, and it is called pambazo as the dish. This particular bread is made of flour, lard, eggs, and its more resistant than a bolillo. This characteristic allows marinating.

[edit] Steps for preparing a pambazo

• Dip the bread lightly in the guajillo sauce.
• Fry the pambazo bread until it is crunchy on both sides.
• Cut the pambazo bread in half, fill and garnish.
• Serve it.

[edit] References

• de Caraza, Laura B (1991). El Libro Clásico de la Cocina Mexicana. Mexico, D.F.: Promexa. ISBN 9683903665. 
• Nieto, Blanca (1993). Cocina tradicional mexicana. Mexico: Selector. ISBN 9684037104. 
• Flores, Carlos Arturo (1990). México, la cultura, el arte y la vida cotidiana. Mexico: Centro de Investigaciones Interdisciplinarias en Humanidades, Coordinación de Humanidades, Universidad Nacional Autónoma de México. ISBN 9683606679.