Mezclajeté® Especial Pambazos

Yields2 Servings
This is our take on a classic Mexico City sandwich. Makes a hearty breakfast sandwich or for brunch.
Adobo Sauce:
½ c. Mezclajete® Especial Salsa Picante
¼ c. Chicken Stock or Chicken Broth
Filling:
2 Tortas, cut in half (can substitute Hoagie rolls)
8 oz. Andouille Sausage, fresh, casing removed
1 c. diced Potatoes, par-cooked
2 tbs. Grapeseed Oil, divided
Shredded Lettuce
Mexican Crema (can substitute Sour Cream or Creme Fraiche)
Cotija Cheese, crumbled or grated
Mezclajete® Especial Salsa Picante
To make Adobo Sauce:

In a measuring cup, mix Mezclajete® Especial Salsa Picante and chicken broth until well blended. Pour adobo sauce into a shallow bowl big enough to evenly dip the top of the tortas.

To make Pambazos:

In a sauté pan, crumble fresh sausage and cook over medium heat until almost done. Add par-cooked diced potatoes to sausage and continue cooking until potatoes are fork tender and sausage is cooked through. Turn off heat and leave the pan on the burner.

Dip the top and the bottom of the torta (uncut side) in the adobo sauce. Place the torta, sauce side down onto griddle and cook until crispy and slightly dark, about 1-2 minutes. Once the top and bottom are toasted, flip the torta over and cook for an additional 1 minute, lightly toasting the inside of the bread. Repeat the same steps with the second torta.

Fill each torta with equal portions of sausage and potatoes. Then, top with shredded lettuce, Mexican crema, Cotija cheese and Mezclajete® Especial Salsa Picante. Makes 2 sandwiches

Note: You can use any fresh sausage like country breakfast sausage, or for a more authentic taste, try chorizo.

Ingredients

This is our take on a classic Mexico City sandwich. Makes a hearty breakfast sandwich or for brunch.
Adobo Sauce:
 ½ c. Mezclajete® Especial Salsa Picante
 ¼ c. Chicken Stock or Chicken Broth
Filling:
 2 Tortas, cut in half (can substitute Hoagie rolls)
 8 oz. Andouille Sausage, fresh, casing removed
 1 c. diced Potatoes, par-cooked
 2 tbs. Grapeseed Oil, divided
 Shredded Lettuce
 Mexican Crema (can substitute Sour Cream or Creme Fraiche)
 Cotija Cheese, crumbled or grated
 Mezclajete® Especial Salsa Picante

Directions

To make Adobo Sauce:
1

In a measuring cup, mix Mezclajete® Especial Salsa Picante and chicken broth until well blended. Pour adobo sauce into a shallow bowl big enough to evenly dip the top of the tortas.

To make Pambazos:
2

In a sauté pan, crumble fresh sausage and cook over medium heat until almost done. Add par-cooked diced potatoes to sausage and continue cooking until potatoes are fork tender and sausage is cooked through. Turn off heat and leave the pan on the burner.

Dip the top and the bottom of the torta (uncut side) in the adobo sauce. Place the torta, sauce side down onto griddle and cook until crispy and slightly dark, about 1-2 minutes. Once the top and bottom are toasted, flip the torta over and cook for an additional 1 minute, lightly toasting the inside of the bread. Repeat the same steps with the second torta.

Fill each torta with equal portions of sausage and potatoes. Then, top with shredded lettuce, Mexican crema, Cotija cheese and Mezclajete® Especial Salsa Picante. Makes 2 sandwiches

Note: You can use any fresh sausage like country breakfast sausage, or for a more authentic taste, try chorizo.

Mezclajeté® Especial Pambazos