Pambacitos

Pambacitos

Mini rolls

By
From
My Abuela's Table
Serves
6

Ingredients

Quantity Ingredient
1/2 red onion, finely chopped
250g chorizo, sliced
12 crusty dinner rolls
250g potatoes, cubed and cooked
1 cup mature cheese, grated
2 cups shredded lettuce, for garnish

For the sauce:

Quantity Ingredient
250g tomatoes
250g green capsicum
1 bunch coriander
1 tablespoon white onion, finely chopped
3 chillies
2 teaspoons oregano

Method

  1. In a griddle or heavy frying pan, fry the onion and chorizo until brown. (The chorizo will release a substantial amount of fat, so there is no need to add any extra oil.)
  2. When brown, remove onion and chorizo from the pan and set aside.
  3. Open bread rolls in half. Using metal tongs, place the rolls in the pan for 30 seconds in the (still hot) oil from the chorizo.
  4. Arrange the rolls on a tray and set aside.
  5. Prepare the sauce by blending the tomatoes, capsicum, coriander, onion, chillies and oregano in a blender or food processor. Add a little water to assist blending, but mixture should be quite thick.
  6. Pour into a bowl and add the diced potatoes, and chorizo/onion mix. Combine.
  7. Spoon the mixture on top of each bread roll half and top with grated cheese.
  8. Place rolls under a hot grill to melt the cheese. Serve with a little lettuce on top.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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