Tortas Pambazos with California Avocados

Serves: 12


3 cups shaved green cabbage
1 cup thinly sliced white onion
1 cup Crema (recipe follows)
12 soft rolls, approx. 6” diameter (Mexican Teleras or French roll)
3 cups ¾" diced Yukon gold potatoes
3 cups crumbled Mexican chorizo (approx. 1-½ lbs.)
3 California Avocados, peeled, seeded, thinly sliced*
As needed Guajillo Salsa (recipe follows)
1 1/2 cups Salsa Escabeche (recipe follows)
1 cup crumbled queso fresco

Crema (Yield: 1 cup)

1 cup Greek yogurt
1 Tbsp. fresh lime juice
1/2 tsp. kosher salt, plus more to taste

Guajillo Salsa (Yield: 1 cup)

2 dried mulato chiles, stemmed, seeded
2 dried guajillo chiles, stemmed, seeded
2 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
1 Bay leaf
1 garlic clove
1/4 tsp. dried marjoram
1/4 tsp. dried thyme
1/4 tsp. ground allspice

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit