Today’s recipe is another Antojito Mexicano “Mexican Street Food”, I hope you give it a try, it’s so easy and delicious! Enjoy
Ingredients:
- 15 Bolillos (mexican Bread)
- Vegetable Oil for Frying
Red Sauce:
- 15 Dry Pipitilla Chiles or Guajillo Chiles
- 1 Garlic Clove
- Salt (to taste)
- 1 Cup Water (more if needed)
For the Filling:
- 1 lb. Ground Meat (beef, pork, chicken, turkey, etc)
- ½ Cup Grated Onion
- 2-3 Tomatoes (grated)
- 1 Grated Garlic Clove
- Salt (to taste)
- Black Pepper (To taste)
- 1 ½ Cup Cooked potatoes cut into tiny cubes
- ⅔ cups carrots cut into tiny cubes
To Serve:
- Shredded Lettuce
- Sliced Onions
- Sliced Tomatoes
- Shredded Cheese
- Mexican Cream
- Your Favorite Salsa
To make the Red Sauce:
Remove the stems from the dry chilies. Place the chilies in a saucepan with plenty of water, cook them on high heat for about 15 minutes or until tender.
After 15 minutes, place the chilies in a blender, add in a garlic clove, one cup of water and salt to taste, blend on high for about 3 minutes or until well blended. You want the sauce to be super smooth, so blend until you get the desired texture.
Strain the sauce into a sauce pan, the sauce should be really liquidy, if you think it’s too thick feel free to add more water to thin it out. Reserve it until you are ready to use it.
To Make the Filling:
In a large sauce pan on high heat, heat up one tablespoon of vegetable oil, add the ground meat and season it with salt and pepper to taste, cook for about 20 minutes or until cooked. (if you prefer, feel free to season it with a bit of chicken flavor bouillon seasoning.)
After 15-20 minutes, when the meat has browned, reduce the heat to medium low, now add in the grated onion, the grated tomatoes and the garlic, stir well, continue to cook for another five minutes. Then taste the flavor, add more salt and pepper if needed, and when you are happy with the flavor, reserve the meat mixture until you are ready to use it. (At this point, feel free to mix the ground meat, with the potatoes and carrots, to have just one filling, just mix until combined and continue to cook until the potatoes and carrots are heated through.)
For this recipe I decided to keep the meat and the potatoes apart, so I will just heat the potatoes and carrots thru, just heat up a bit of oil, then add in the potatoes and the carrots, season them with salt and pepper, and cook until heated through, for about 5 minutes or so. Set them aside for a minute.
To Make the Pambazos:
Slice Open the Bolillo Bread and pass it through the Red Sauce:
Grab a knife, and on one side of the Bolillo Bread, make an opening, DO NOT cut it all the way through, you just want to make a pocket on the side of the bread, to be able to stuff it with the filling.
Heat up Plenty of Oil.
Grab the bolillo and then pass it through the sauce, you don't want to dip it completely in the sauce, because you don't want the bolillo to get soggy, you just need to add a bit of color on the bread, on both sides, so just grab the bolillo, place it over the sauce, just enough to cover the bottom of the Bolillo, then flip it to cover the other side, then give it a shake to remove the excess sauce, then transfer it to the hot oil.
Pan fry the bolillos for about 3-5 minutes or until they are browned on all sides, you want them to get a bit of a crunch, so just fry them until they are done, keep flipping them around as much as you need too. Once they are done, set the aside a bit, to drain the excess oil.
Repeat these steps until you are done!
Stuff the Pambazos:
Once the Bolillos are toasty, now stuff them with the filling add a bit of the Ground meat and potato mixture, then top them with shredded lettuce, sliced onions, sliced tomatoes, and garnish with shredded cheese, Mexican Cream and your favorite Salsa!
Enjoy!
