Mexican Pambazos Sandwich

Mexican Pambazos – The Breeze Way

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Mexican Pambazos

Sandwich dipped in chili sauce and fried. Flexible filling & toppings.

Pambazos Culinary Spice Blend:

Ancho chili, pasilla chili, black peppercorn, garlic, jalapeño, onion, coriander, oregano, cumin

Cooking - The Breeze Way

Shopping List - Main Ingredients

Bread & Sauce - The Key Elements
  • 6 bread rolls
  • 2 cups tomato puree or
    2 tbsp tomato paste or 2 fresh tomatoes
  • SpiceBreeze Pambazos spice blend or chili powder/sauce
Filling - or choose your favorite taco filling 😉
  • 6 oz chorizo
    or ground meat (beef, lamb, or any other)
    or pinto or black beans (can)
  • 2 large potatoes (authentic) or choose any combination of vegetables
Toppings - suggestions for the authentic version
  • 2 cups shredded lettuce (your choice)
  • 1 cup crumbled cheese (feta, cotija, queso fresco)
  • 1 cup sour cream, crème fraîche, or Mexican crema

Additional Toppings - Pick at Least One

  • pickled onions or jalapeños
  • fresh cilantro
  • leaves avocado slices
  • fresh chili slices or hot salsa

FAQ

  • Mexican flavor with our Pambazos spice blend that includes three different chilies and the basics garlic, oregano, cumin, and coriander
  • The simple technic to fry a bread roll that was dipped in a chili sauce.
  • The incredible tickle of spicy chilies when you dig into the bread that creates a new kind of craving.
  • This sandwich is extremely versatile. Just like tacos, you can switch to whatever filling you fancy.

You could cook the potatoes and the sauce a day ahead to save time on the actual cooking day.

This dish is so simple in its authentic way. The only shortcut that we added is to substitute the step of cooking and blending fresh chilies with our special Pambazos chili blend.

There is not much risk in making this recipe. A risk is when the bread is too soft. You can find a tip to handle this type of bread in the recipe notes.

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

Mexican Pambazos Sandwich

Mexican Pambazos

SpiceBreeze
Pambazos are Mexican sandwiches filled with potatoes and chorizo. What makes the difference is the preparation of the bread roll: it's covered in chili sauce and fried. Though the chili sauce is quite hot, it only leaves a subtle heat on the roll. Of course, we included alternatives to chorizo.
hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Protein

  • 6 oz chorizo [1] soy or meat

Fresh Produce

  • 2 large potatoes cubed
  • 2 cups shredded lettuce e.g. romaine

Dairy - Toppings

  • 1 cup crumbled cheese feta, cotija, queso fresco
  • 1 cup sour cream crème fraîche, or Mexican crema

Packaged Goods/Staples

  • 2 cup tomato puree [2] not seasoned
  • 6 medium bread rolls [3]
  • salt
  • oil

Culinary Spice Kit

  • Ancho chili, pasilla chili, black peppercorn, garlic, jalapeño, onion, coriander, oregano, cumin [4]

Optional Toppings

  • pickled onions or jalapeños
  • fresh cilantro leaves
  • avocado slices
  • fresh chili slices or hot salsa

Instructions
 

Salsa

  • In a POT, heat 1 tbsp oil and tomato puree. Season with 1 tbsp Pambazos spices and salt to taste. Cook over low heat for 15-30 minutes until the sauce thickens. Set aside.

Potatoes

  • In a covered POT, cook potatoes over low heat until soft. Drain and set aside.

Chorizo

  • In a large PAN, add the chorizo and cook over medium heat for about 10 minutes.

Alternatively for ground meat or beans:

  • In a PAN, heat 2 tbsp oil, add crumbled meat/beans, Season with salt and Pambazos spices to taste. Fry until cooked.

Mix

  • Add the potatoes to the cooked chorizo. Mix well and smash them a little bit.

Pambazos

  • In a large PAN, heat 1 tbsp oil over medium heat.
  • Dip the rolls into the salsa to cover all sides.
  • Fry the rolls on both sides until slightly crisp. Repeat until all rolls are crisp. Add oil if necessary.

Assemble

  • Fill rolls with the chorizo-potato mix. Add your preferred toppings.
  • Enjoy!

Notes

[1] Substitutes: 6 oz ground beef or poultry or 1 can black or pinto beans
Alternative: 4 eggs (scrambled) and 2 slices bacon or salami (cut into 1/4 inch cubes)
[2] Substitute:
2 tbsp tomato paste with 1-2 cups of water
or 2 tomatoes with a little water as needed
[3] firm outside, not too soft inside, for instance, Kaiser roll
Substitute: It's actually fun with any kind of bread. (see tip below)
Tip: If your bread is so soft that it would fall apart when soaked in liquid, then toast it a bit and spread the sauce on it instead of dipping it into the sauce.
[4] Minimal substitute: chili powder or paste of your choice, plus salt & pepper to taste
Global Black Bean Burger

Global Black Bean Burger

Black Bean Burger

Global Black Bean Burger

Just a normal burger with beans instead of meat and a bunch of interesting toppings and dressings.

Black Bean Burger Culinary Spice Blend:
Sun-dried tomatoes, garlic, onion, chipotle chili, porcini mushroom, cumin, smoked paprika, green bell pepper, yellow mustard
Indispensable Ingredients
  • 1 -2 can black beans (substitute options: pinto beans or kidney beans)
  • 1 egg
  • 1/4 cup almond flour or bread crumbs
Suggested Standard Toppings
  • 1 onion, sliced into rings
  • tomatoes, sliced
  • lettuce leaves
Optional Specials
  • roasted red bell pepper
  • fried portabella mushrooms
  • baked or fried (sweet) potatoes
  • special dressings:
    horseradish mayo, sweet-chili-mayo, chili-ketchup

Select Your Recipe - All Versions or just the Easiest 'The Breeze Way'

FAQ

  • Our black bean burger spice blend includes sun-dried tomatoes, chipotle, porcini mushrooms.
  • We love canned beans as a quick pantry resource for “rainy days”.
  • Mix up the beans to get a different burger each time.
  • Baked bell pepper and fried portabella mushrooms are not the usual burger toppings yet turn out to add an abundance of flavor.
  • Any of the dressings takes the burger to the next level.

There is not much of preparation to do, when you go with our ‘The Breeze Way’ version. For the other versions, we suggest that you bake the bell pepper beforehand when you are in the kitchen but don’t use the oven.

The Breeze Way:
  • The toppings are substituted by frozen and jarred products.
  • Toppings and dressings are limited. You can still look at the ‘All Versions’ recipe for more.

If for any reason, your burger patties don’t hold the form or fall apart during frying, you won’t loose any of the flavor. Just fry them in the biggest chunks possible. To serve, you can wrap them into a lettuce leave that you place on the bun.

If your patties turn out dry, they will get enough moisture from the toppings and dressing.

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

Malaysian Laksa Lemak

Malaysian Laksa Lemak

 

Malaysian Laksa Lemak

Malaysian Laksa Lemak

SpiceBreeze
Coconut milk adds sweetness to the famous Malaysian Laksa soup and balances its sour-salty-hot flavor. In this adapted recipe shrimp paste and fish sauce are substituted with the more accessible anchovy paste and tamari or soy sauce. For a fish-free version of this delicious fragrant soup, skip the anchovy paste, substitute shrimp with chicken or tofu.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Malaysian
Servings 3

Ingredients
  

  • 1 lb fresh shrimp
  • 2 cups mung bean sprouts
  • 1/4 cup macadamia nuts
  • 1 cup coconut milk
  • 3 cups vegetable broth
  • 4 oz rice noodles
  • 1 cup shallots sliced
  • 1 inch ginger chopped
  • 2 cloves garlic chopped
  • 1-2 lime or lemon for juice
  • tamari or soy sauce
  • oil
  • salt & pepper

Laksa Culinary Spice Kit

  • Lemongrass, galangal, turmeric, makrut lime, lime peel, chili

Optional

  • anchovy paste or fish sauce
  • fresh cilantro or mint leaves
  • fresh chilies sliced

Instructions
 

Spice Paste

  • In a BLENDER or small FOOD PROCESSOR, add ginger, garlic, shallots, nuts, Laksa spices, 2 tbsp tamari, and 1 tsp oil.
  • Blend until it becomes a smooth paste.
  • Add a bit of coconut milk if necessary.

Cook

  • Prepare noodles according to package instructions.
  • In a POT, heat 2 tbsp oil. Fry the spice paste for 2 minutes over medium-low heat, stirring constantly.
  • Add broth, coconut milk, bean sprouts, and shrimp.
  • Bring to a boil. Cook 5 minutes.
  • Add chilies to taste (opt.) and 1/4 cup lime juice or more to taste.
  • Adjust saltiness to taste with tamari or soy sauce, and/or anchovy paste or fish sauce.

Serve

  • To serve, fill noodles in individual bowls and add the soup.
  • Optionally, garnish with chopped cilantro or mint leaves.
  • Enjoy!

Notes

  • Substitute shrimp with small cubes of chicken, white fish, or tofu, or mix them.
  • Substitute bean sprouts with bamboo shoots or finely sliced cabbage.
  • Substitute macadamia nuts with peanuts or almonds.
  • Substitute noodles with cooked rice.
 
Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It’s just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.

Variations
  • Substitute broccoli with zucchini, pumpkin, green beans, turnips, or a fresh salad.
  • Substitute cilantro with parsley.
  • Substitute beef with veal or pork.
The Mkaouara Culinary Spice Kit includes the following spices:

Paprika, cumin, cinnamon, mint, black pepper, chili


Moroccan Kefta Tagine

Mkaouara Gnocchi

For a change and quick dinner fix, add the Mkaouara spice blend to a tomato sauce for gnocchi.  

Moroccan Mkaouara

Moroccan Mkaouara

SpiceBreeze
Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It's just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 2 lbs ground meat beef or lamb or half-half
  • 1 cup parsley and cilantro chopped (packed full, save some for garnish), half-half
  • 10 oz broccoli florets
  • 4-6 pieces of bread e.g. naan
  • 1 shallot or small onion finely chopped
  • 2 - 4 eggs
  • 2 oz butter
  • salt

Mkaouara Culinary Spice Kit

  • Paprika, cumin, cinnamon, mint, black pepper, chili

Suggested Sides

  • baguette, ciabatta, or any flatbread
  • fresh salad
  • carrots, pumpkin, or turnips baked
  • broccoli, zucchini, or green beans  cooked

Instructions
 

Prepare

  • In a LARGE BOWL, mix herbs and shallot, Mkaouara spices, and salt to taste (1 tsp recommended).
  • Add meat and knead well.
  • Form little cherry-sized meatballs.

Cook

  • In a PAN, melt 2 tbsp butter.
  • Distribute meatballs in one layer*).
  • Cover the PAN with a LID and cook over medium-low heat for 10 minutes.
  • In a SMALL BOWL, crack the eggs.
  • Gently slide the eggs one by one on top of the meatballs, each in a different corner. Add salt to taste.
  • Cover the PAN and cook until the egg white is cooked.

Serve

  • Serve Mkaouara in the PAN or on a large PLATE. Sprinkle it with the reserved herbs.
  • Add bread and other sides on separate plates.
  • Enjoy!

Notes

*) If your PAN is not large enough, cook the meatballs in two batches with some extra butter.
  • Substitute cilantro with parsley.
  • Substitute meat with veal or pork.
  • Substitute meat with poultry. Add 2 tbsp butter to the PAN.