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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Phenomenal Pambazo-inspired Roll?
The preparation time for Phenomenal Pambazo-inspired Roll with chorizo, chipotle sauce & feta cheese is between 15 and 30 minutes.
What is the total time required to make Phenomenal Pambazo-inspired Roll with chorizo, chipotle sauce & feta cheese?
The total time required to make Phenomenal Pambazo-inspired Roll with chorizo, chipotle sauce & feta cheese is between 35 and 55 minutes.
How many servings does Phenomenal Pambazo-inspired Roll provide?
4 servings
What are the main ingredients in Phenomenal Pambazo-inspired Roll?
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
What is the nutritional information of Phenomenal Pambazo-inspired Roll?
Calories: 1049, Carbs: 94 grams, Fat: grams, Protein: 23.1 grams, Sugar: 14 grams, Salt: 53 grams
How do I prepare Phenomenal Pambazo-inspired Roll?
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. 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. 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!
What should be prepared from my kitchen to make Phenomenal Pambazo-inspired Roll?
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
How many calories does Phenomenal Pambazo-inspired Roll have?
1049 calories
How much fat content does Phenomenal Pambazo-inspired Roll have?
grams
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