Pambazos
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.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Number of servings: 6
Ingredients:
Sauce (make a day in advance):
1 lb. tomatoes, blanched and cored
3 guajillo chiles, roasted, seeded – if you can find guajillo powder, use 1 1/2 tbs.
1/2 cup chopped onions
2-3 cloves garlic, pressed
2 tbs. corn or olive oil
1/2 tbs. smoked cumin
1 tsp. oregano
pinch cinnamon
pinch allspice
salt and pepper to taste
1 lb. potatoes, peeled chopped
2 tbs. corn oil
2 tsp. taco seasoning
1 lb. Mexican shredded meat or poultry (see links) I prefer chorizo.
2 avocados, sliced, or guacamole
1/2 cup refried beans
queso fresco or feta crumbles
6 soft buns, like telera, bolillos, or other sandwich buns
Directions:
Drop the tomatoes in boiling water and remove them when the skins split.
Roast the chiles under the broiler and when cooled, remove the seeds and stems.
Saute the onions in the oil until browned a bit, then add garlic. Cook 30 seconds, add all other sauce ingredients.
Bring the mixture to a boil, cover and turn on low.
Cook 45-60 minutes.
Remove the guajillos and discard.
Season to taste.
Peel and dice the potatoes.
Cook in the oil until golden brown and tender.
Add your preferred shredded meat or poultry, combine with the cheese.
Split and toast the buns.
Spread refried beans on the top side of the buns, avocado slices on the other.
Add the potato mixture and top with the sauce.
By Myra Byanka, from cookeatshare.com