Pambazos Michoacanos: Michoacan Style Sandwiches
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
8 guajillo chiles
2 garlic cloves
1/2 medium yellow onion
2 medium potatoes
6 oz. Mexican chorizo, casings removed
4 (4″ long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed
canola oil, for frying, as needed
1 cup very thinly sliced red cabbage
2 Tbsp. cider vinegar
Make a lengthwise cut on 1 side of the guajillo chiles and remove the seeds. Put the chiles in a bowl and cover with boiling water, letting them soak for 20 minutes or until soft. Place the chiles and some of the soaking water in a blender and puree with the garlic and onion. Strain the mixture and set aside.
Cook the potatoes whole with the skins on in salted water for about 25 minutes or until they feel soft. Remove the skin and cut into small dices.
In a medium-size non-stick skillet cook the chorizo over low heat and remove all the excess oil. Add the diced potatoes and mix together, then season with salt.
Stuff the bread with the potato-chorizo mixture. Dip the stuffed bread in the guajillo sauce and saute in the hot oil on both sides.
Right before serving mix the cabbage with the vinegar, then divide the mixture and insert into the sandwiches.
Recipe from courtesy Priscila Satcoff.