Tortas Pambazos with California Avocados

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Serves: 12
cups  shaved green cabbage
cup  thinly sliced white onion
cup  Crema (recipe follows)
12    soft rolls, approx. 6” diameter (Mexican Teleras or French roll)
cups  ¾" diced Yukon gold potatoes
cups  crumbled Mexican chorizo (approx. 1-½ lbs.)
  California Avocados, peeled, seeded, thinly sliced*
  As needed  Guajillo Salsa (recipe follows)
1 1/2  cups  Salsa Escabeche (recipe follows)
cup  crumbled queso fresco
    Crema (Yield: 1 cup)
cup  Greek yogurt
Tbsp.  fresh lime juice
1/2  tsp.  kosher salt, plus more to taste
    Guajillo Salsa (Yield: 1 cup)
  dried mulato chiles, stemmed, seeded
  dried guajillo chiles, stemmed, seeded
  garlic cloves
1/2  cup  diced white onion
3/4  cup  canned diced tomatoes
1/2  tsp.  dried oregano
1/2  tsp.  ground cumin
  As needed  Salt to taste
    Salsa Escabeche (Yield: 1½ cups)
1 1/2  cups  mixed Pickled Vegetables (recipe follows)
1/2  cup  diced canned tomatoes
  As needed  Salt to taste
    Pickled Vegetables (Yield: 2 cups)
3/4  cup  carrots, peeled, cut in half lengthwise, sliced into half rounds
3/4  cup  jalapenos, stemmed, halved lengthwise, sliced into half rounds
3/4  cup  small cauliflower florets
1/4  cup  thinly sliced white onion
2 1/2  tsp.  kosher salt
1/2  cup  white vinegar
1/2  cup  water
2 1/4  tsp.  sugar
  Bay leaf
  garlic clove
1/4  tsp.  dried marjoram
1/4  tsp.  dried thyme
1/4  tsp.  ground allspice

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados



  1. Stir all ingredients in a bowl to combine. If the mixture seems too thick, add a little water. Season to taste with salt.

Guajillo Salsa:

  1. Bring a pot of water to a boil. Place the chiles in a large heatproof bowl. Pour the boiling water over the chiles and let sit for 20 minutes until chiles are softened.
  2. Transfer the softened chiles (but not the soaking liquid) to a blender. Add the remaining ingredients and a pinch of salt and puree until very smooth. Add some of the chile soaking liquid if necessary to blend. Season to taste with salt.

Salsa Escabeche:

  1. Place all ingredients in a food processor and blend to form a chunky salsa. Add salt to taste.

Pickled Vegetables:

  1. Place the carrots, jalapenos, cauliflower, and onion in a large bowl. Stir in the salt and let rest for 30 minutes.
  2. In a medium pot, combine the vinegar, water, sugar, bay leaf, garlic, marjoram, thyme, and allspice. Bring to a boil.
  3. Transfer the vegetables to a mason jar or other comparable container with a lid. Pour the boiling vinegar mixture over the vegetables and cover the jar with plastic wrap. Let cool slightly, then cover with a secure lid and refrigerate for at least 8 hours.


  1. Place the shaved cabbage and sliced white onion in a large bowl. Add the crema and toss to coat. Season with salt if needed. Place in the refrigerator until needed.
  2. Bring a medium pot of water to a boil. Add 1 tablespoon of salt and the diced potatoes. Cook until al dente, 6-8 minutes. Remove from heat, drain potatoes and set aside.
  3. Heat a tablespoon of oil in a large skillet over medium-high heat. Add the crumbled chorizo and cook, stirring occasionally, until hot and cooked through, about 10 minutes. Stir in the potatoes and cook another 2 minutes to heat everything through. Remove from heat, set aside.
  4. Meanwhile, slice each roll in half, but not all the way through. Dip the outsides of each roll in the Guajillo Salsa, making sure to wet the outsides completely. Heat a tablespoon of oil in a large skillet over medium heat. Add as many closed rolls as will fit, working in batches as needed to sear the outsides. Smash the rolls down against the surface of the pan as you cook, until the rolls are seared and crispy on both sides, about 5 minutes total. Repeat with the remaining rolls, adding more oil to the pan as needed.
  5. Spread 2 tablespoons of the Salsa Escabeche onto the bottom half of each roll. Add about ½ cup of the potato-chorizo mixture, spreading to cover the roll evenly. Thinly slice the avocados, using ¼ of an avocado per sandwich, placed over the potato-chorizo mixture. Top each with about ¼ cup of the cabbage slaw and sprinkle each with about a tablespoon of crumbled queso fresco. Serve hot.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Chef Gonzalo Guzman, Nopalito, San Francisco CA

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