What is Pambazo?

Pambazo is a kind of bread popular in Mexico. This bread is commonly immersed in the sauce and full of various ingredients. It is a unique kind of culinary presentation common to parts of Mexico, such as Puebla and Veracruz. To make pambazo bread, boiling normally use white flour, lard or fat and sugar and salt as flavors. Water supply is required to mix the dough. Some recipes can use different types of yeast to allow bread uprising. This bread is generally white bread, not wheat bread and is hard enough to stay together when it is soaked in a hot sauce, as is commonly done with this dish.

The sauce in which the sandwiches are soaked is often called Guajillo after the type of peppers used. This sauce for pepper sauce usually includes chili peppers, as well as onions and garlic. Some salt can also be added. Guajillo sauce gives Pambazo a colorful and attractive exterior bright orange red.

in the most common types of sandwiches of Pambazo, white bread is napplied with a mixture of food. Common fillings include potatoes with choriza sausage. Some recipes also require chicken breasts or other meat. In some cases, when Mexican retailers sell Pambazo for some Latin American holidays, such as the Lent season, Pambazo can use shredded cheese instead of meat.

In addition to the above components, some of these types of sandwiches are related to some common accessories. Those who produce sandwiches often include avocado slices. Fresh onions can also be used.

Some chefs add a number of other spices to Guajillo that chefs use on sandwiches. Invites such as cumin and oregano are common. Some chefs may also include sweeter spices such as cloves and cinnamon. Another ordinary spice where the whole berries can be crushed by mortar and thickness or otherwise processed.

In addition to MMASO and spicy fillings, manufacturers of these sandwiches are often PLing other ingredients such as lettuce and coriander, a herb commonly used in Mexican cooking. All these ingredients can make a sandwich somewhat messy and difficult to eat. Some chefs bypass the problem of too chaotic sandwich by coating with sauce, unlike the soaking of the whole sandwich in the sauce. Fans of the bowls point out that when it is harder bread, sometimes called Basso , right, its inherent robusity helps him build the sauce quite well.