In Mexico, a “pambazo” is an incredible sandwich stuffed with potatoes and chorizo, and drenched in a spicy guajillo sauce. In our version, a hot dog roll is brushed with a spicy chipotle sauce and stuffed with oozy cheese, chorizo, black bean & feta salsa, and a chive sour cream. A Mexican feast!
Phenomenal Pambazo-inspired Roll
Phenomenal Pambazo-inspired Roll
with chorizo, chipotle sauce & feta cheese
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Black Beans
- Chipotle Chilli in Adobo
- Chorizo
- Danish-style Feta
- Fresh Chives
- Grated Mozzarella & Cheddar Cheese Mix
- NOMU Mexican Spice Blend
- Potato
- Salad Leaves
- Schoon Hot Dog Roll
- Schoon Hot Dog Rolls
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender
- Paper Towel
ROAST, BABY, ROAST!
Preheat the oven to 200°C. Place the potato chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway.
FIERY CHIPOTLE SAUCE
In a blender, add the chipotle in adobo, 20ml of oil, seasoning, a sweetener of choice (to taste), and the remaining rub. Pulse until smooth.
FRY DAY
Place a pan over a medium heat with a small drizzle of oil. When hot, add the chorizo slices and fry for 1-2 minutes per side, until browned. Remove from the pan and drain on some paper towel.
LET’S ROLL
Lightly smear the cut side of the halved rolls with the adobo sauce. Place on a baking tray, cut side up, and sprinkle with the grated cheese. Pop in the hot oven and bake for 3-4 minutes until the cheese has melted and rolls have browned.
SALSA & SOUR CREAM
In a bowl, combine the drained black beans, the crumbled feta, ½ the chopped chives, ¾ of the shredded leaves, a drizzle of oil, and seasoning. In a separate bowl, combine the remaining chopped chives, the sour cream, and seasoning.
MEXICAN FEAST!
Let’s assemble! Place the remaining leaves on the cheesy bottom half of the bun. Cover in spoonfuls of the black bean salsa and the fried chorizo. Dollop over the chivey sour cream. Serve with the roasted Spanish-style potatoes and any remaining bean salsa on the side. A feast, Chef!
Potato - 200g
NOMU Mexican Spice Blend - 10ml
Chipotle Chilli in Adobo - 20g
Chorizo - 50g
Schoon Hot Dog Roll - 1
Grated Mozzarella & Cheddar Cheese Mix - 50g
Black Beans - 60g
Danish-style Feta - 50g
Fresh Chives - 3g
Salad Leaves - 20g
Sour Cream - 45ml
ROAST, BABY, ROAST!
Preheat the oven to 200°C. Place the potato chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway.
FIERY CHIPOTLE SAUCE
In a blender, add the chipotle in adobo, 30ml of oil, seasoning, a sweetener of choice (to taste), and the remaining rub. Pulse until smooth.
FRY DAY
Place a pan over a medium heat with a small drizzle of oil. When hot, add the chorizo slices and fry for 1-2 minutes per side, until browned. Remove from the pan and drain on some paper towel.
LET’S ROLL
Lightly smear the cut side of the halved rolls with the adobo sauce. Place on a baking tray, cut side up, and sprinkle with the grated cheese. Pop in the hot oven and bake for 3-4 minutes until the cheese has melted and rolls have browned.
SALSA & SOUR CREAM
In a bowl, combine the drained black beans, the crumbled feta, ½ the chopped chives, ¾ of the shredded leaves, a drizzle of oil, and seasoning. In a separate bowl, combine the remaining chopped chives, the sour cream, and seasoning.
MEXICAN FEAST!
Let’s assemble! Place the remaining leaves on the cheesy bottom halves of the buns. Cover in spoonfuls of the black bean salsa and the fried chorizo. Dollop over the chivey sour cream. Serve with the roasted Spanish-style potatoes and any remaining bean salsa on the side. A feast, Chef!
Potato - 400g
NOMU Mexican Spice Blend - 20ml
Chipotle Chilli in Adobo - 40g
Chorizo - 100g
Schoon Hot Dog Rolls - 2
Grated Mozzarella & Cheddar Cheese Mix - 100g
Black Beans - 120g
Danish-style Feta - 100g
Fresh Chives - 5g
Salad Leaves - 40g
Sour Cream - 85ml
ROAST, BABY, ROAST!
Preheat the oven to 200°C. Place the potato chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
FIERY CHIPOTLE SAUCE
In a blender, add the chipotle in adobo, 40ml of oil, seasoning, a sweetener of choice (to taste), and the remaining rub. Pulse until smooth.
FRY DAY
Place a pan over a medium heat with a small drizzle of oil. When hot, add the chorizo slices and fry for 1-2 minutes per side, until browned. Remove from the pan and drain on some paper towel.
LET’S ROLL
Lightly smear the cut side of the halved rolls with the adobo sauce. Place on a baking tray, cut side up, and sprinkle with the grated cheese. Pop in the hot oven and bake for 3-4 minutes until the cheese has melted and rolls have browned.
SALSA & SOUR CREAM
In a bowl, combine the drained black beans, the crumbled feta, ½ the chopped chives, ¾ of the shredded leaves, a drizzle of oil, and seasoning. In a separate bowl, combine the remaining chopped chives, the sour cream, and seasoning.
MEXICAN FEAST!
Let’s assemble! Place the remaining leaves on the cheesy bottom halves of the buns. Cover in spoonfuls of the black bean salsa and the fried chorizo. Dollop over the chivey sour cream. Serve with the roasted Spanish-style potatoes and any remaining bean salsa on the side. A feast, Chef!
Potato - 600g
NOMU Mexican Spice Blend - 30ml
Chipotle Chilli in Adobo - 60g
Chorizo - 150g
Schoon Hot Dog Rolls - 3
Grated Mozzarella & Cheddar Cheese Mix - 150g
Black Beans - 180g
Danish-style Feta - 150g
Fresh Chives - 8g
Salad Leaves - 60g
Sour Cream - 125ml
ROAST, BABY, ROAST!
Preheat the oven to 200°C. Place the potato chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
FIERY CHIPOTLE SAUCE
In a blender, add the chipotle in adobo, 50ml of oil, seasoning, a sweetener of choice (to taste), and the remaining rub. Pulse until smooth.
FRY DAY
Place a pan over a medium heat with a small drizzle of oil. When hot, add the chorizo slices and fry for 1-2 minutes per side, until browned. Remove from the pan and drain on some paper towel.
LET’S ROLL
Lightly smear the cut side of the halved rolls with the adobo sauce. Place on a baking tray, cut side up, and sprinkle with the grated cheese. Pop in the hot oven and bake for 3-4 minutes until the cheese has melted and rolls have browned.
SALSA & SOUR CREAM
In a bowl, combine the drained black beans, the crumbled feta, ½ the chopped chives, ¾ of the shredded leaves, a drizzle of oil, and seasoning. In a separate bowl, combine the remaining chopped chives, the sour cream, and seasoning.
MEXICAN FEAST!
Let’s assemble! Place the remaining leaves on the cheesy bottom halves of the buns. Cover in spoonfuls of the black bean salsa and the fried chorizo. Dollop over the chivey sour cream. Serve with the roasted Spanish-style potatoes and any remaining bean salsa on the side. A feast, Chef!
Potato - 800g
NOMU Mexican Spice Blend - 40ml
Chipotle Chilli in Adobo - 80g
Chorizo - 200g
Schoon Hot Dog Rolls - 4
Grated Mozzarella & Cheddar Cheese Mix - 200g
Black Beans - 240g
Danish-style Feta - 200g
Fresh Chives - 10g
Salad Leaves - 80g
Sour Cream - 170ml
Woolies Products in this dish
