Pambazo de Carne Asada

Pambazo de Carne Asada ingredients

• 6 dried guajillo chiles
• 2 large garlic cloves
• 0.25 cup white onion
• 2 cups water
• 0.5 tsp salt

How to make Pambazo de Carne Asada

1. Begin by preparing the guajillo sauce. Remove the stems and seeds from the 6 dried guajillo chiles. Place the chiles in a heatproof bowl and cover them with very hot water. Let them rehydrate for 15-20 minutes, or until softened.
2. While the chiles rehydrate, prepare the steak and potato filling. Cut 1 lb skirt steak into thin strips or small cubes. In a medium pan, heat 1 tbsp olive oil over medium-high heat. Add the steak and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Season with 0.5 tsp salt and 0.25 tsp black pepper. Remove the steak from the pan and set aside.
3. Peel and dice 2 medium potatoes into 1/2-inch cubes. Add the diced potatoes to the same pan (add more olive oil if needed) and cook for 10-12 minutes over medium heat, stirring occasionally, until tender and lightly golden. Season with 0.25 tsp salt.
4. Drain the rehydrated chiles, reserving 1/2 cup of the soaking liquid. In a blender, combine the softened chiles, 2 large garlic cloves, 1/4 cup chopped white onion, 1/2 tsp salt, and the reserved 1/2 cup chile soaking liquid (or fresh water). Blend until completely smooth. If the sauce is too thick, add a tablespoon of fresh water at a time until it reaches a consistency slightly thicker than pancake batter.
5. In the same pan used for the steak and potatoes, add 1 tbsp olive oil over medium heat. Add 1/4 cup diced white onion and cook for 3 minutes until softened. Stir in the cooked potatoes and steak. Mix well and keep warm.
6. Slice 4 telera rolls horizontally without cutting all the way through, creating a pocket. Heat 2-3 tbsp vegetable oil in a large skillet or comal over medium heat. Dip each side of a telera roll into the guajillo sauce, ensuring it's fully coated. Carefully place the dipped roll into the hot oil.
7. Pan-fry the pambazo for 2-3 minutes per side, until the bread is lightly crispy and golden brown. Repeat with the remaining rolls, adding more oil as needed. Transfer the fried rolls to a wire rack or paper towel-lined plate to drain excess oil.
8. Open each pambazo and generously fill with the steak and potato mixture. Top with 1/2 cup shredded lettuce, 2 tbsp crema Mexicana, and a sprinkle of 2 tbsp crumbled queso fresco. Serve immediately while warm.

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