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Main dishes

Chorizo and Potato Pambazos

Chorizo and Potato Pambazos recipe
photo by:kraft
Here's a homemade version of the popular Mexican City street food known as pambazos, made with a savory filling of chorizo and potatoes.
time
prep:
30 min
total:
40 min
servings
total:
4 servings
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What You Need

7
 guajillo chiles, stems removed, seeded
1/2
lb.   Mexican chorizo
3/4
lb.  potatoes (about 3), cubed
1/4
cup  chopped onions
1
clove  garlic
1/4
cup  water
1/4
cup  KRAFT Zesty Italian Dressing, divided
4
 hamburger buns
1/2
cup   shredded lettuce
1/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

PLACE chiles in small saucepan. Add enough water to cover chiles. Bring to boil; cook on medium heat 10 min. or until chiles are tender. Meanwhile, cook chorizo and potatoes in large skillet on medium heat 12 min. or until chorizo is done and potatoes are tender, stirring occasionally; drain.

DRAIN chiles; place in blender. Add onions, garlic, water and 2 Tbsp. dressing; blend until smooth. Strain sauce. Fill buns with meat mixture.

HEAT remaining dressing in same skillet on medium-low heat. Stir in 1/4 cup of the sauce. Add sandwiches; cook 3 min. Brush lightly with some of the remaining sauce; turn sandwiches over. Cook 3 to 5 min. or until sauce is absorbed and both sides of sandwiches are lightly toasted, brushing occasionally with remaining sauce. Serve topped with lettuce and sour cream.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Make Ahead
Sauce can be made ahead of time. Store in tightly covered container in refrigerator up to 3 days. Or, place in freezer-weight container and store in freezer up to 1 month. Thaw in refrigerator before using.
Food Facts
Guajillo chiles are dried chiles with a deep burnished red color. Their tough outer peel requires them to be soaked longer than most other dried chiles before using as desired. Since these chiles can be quite hot, a guajillo chile sauce is frequently cooked with meat.
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