One Pot Pasta
Pambazos
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
8 Portions
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Ingredients
For the guajillo sauce:
- 7 guajillo chiles deveined
- ¼ onion cut into chunks
- 1 clove garlic
- 1 ½ cups of water
- 1 tbsp non-GMS bouillon powder
- avocado oil
For the green sauce:
- 8 medium-sized green tomatoes
- 3 serrano peppers or more
- ¼ onion cut into chunks
- 1 clove garlic
- 1 ½ cups of water
- 1 tbsp non-GMS bouillon powder
For the pambazos:
- 3 medium potatoes
- 1 lb sausage 500 g
- 8 pambazo telera or bolillo-type buns
- avocado oil spray
- salt to taste
Accompaniments:
- lettuce sour cream and cotija cheese
Ingredients
For the guajillo sauce:
For the green sauce:
For the pambazos:
Accompaniments:
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Instructions
- Quarter the potatoes and put them in the Instant Pot®. Add enough water to cover completely; also add sea salt.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.
- Once the time is up, release the pressure, uncover the pot and remove the potatoes. Allow to cool and then peel. Set aside.
- Roast the onion, garlic and guajillo chili peppers until golden. Soak chiles in water, blend everything (including soaking water where). Add oil to a heated pot and brown the sauce and strain.
- Add all the green sauce ingredients into the Ace Nova blender, and set to Puree. Set aside.
- In a hot frying pan, brown the sausage, add the potatoes, and using a potato masher, mash and combine all ingredients. Season with salt.
- Cut the bread, fill with potatoes and sausage. Glaze generously with the guajillo sauce on all sides and sprinkle with oil.
- On the Instant Vortex control panel, press Air Fry, set the time to 8 Minutes and the temperature to 375ºF (190°C). Press Start.
- Halfway through, baste with more sauce and spray again with oil.
- Fill with accompaniments, serve, and enjoy!
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