Best 3 Mexican Chorizo And Potato Pressed Sandwich Recipes

**Mexican Chorizo and Potato Pressed Sandwich: A Flavorful Fusion of Mexican and Cuban Cuisine**

Savor the tantalizing blend of Mexican and Cuban flavors in this delightful Mexican Chorizo and Potato Pressed Sandwich. This delectable sandwich combines the richness of Mexican chorizo, the heartiness of potatoes, the tanginess of pickled onions, and the aromatic freshness of cilantro, all pressed to perfection between two slices of golden-brown Cuban bread. Embark on a culinary journey that will transport your taste buds to the vibrant streets of Mexico City and the lively atmosphere of Havana. Discover the perfect balance of spices, textures, and flavors in this mouthwatering sandwich.

**Additional Recipes to Explore:**

* **Cuban Sandwich:** Experience the classic flavors of a traditional Cuban sandwich, featuring slow-roasted pork, ham, Swiss cheese, pickles, and mustard, all pressed between slices of Cuban bread.

* **Chorizo and Egg Breakfast Sandwich:** Start your day with a protein-packed breakfast sandwich made with spicy chorizo, fluffy scrambled eggs, and melted cheese, sandwiched between two slices of toast.

* **Chorizo and Potato Tacos:** Enjoy a fiesta of flavors with these easy-to-make tacos filled with crispy chorizo, tender potatoes, and a vibrant salsa.

* **Chorizo and Bean Burrito:** Indulge in a hearty and flavorful burrito filled with savory chorizo, tender beans, and a blend of Mexican spices, all wrapped in a warm tortilla.

* **Chorizo and Potato Empanadas:** Delight in these golden-brown empanadas filled with a delectable mixture of chorizo, potatoes, and spices, served with your favorite dipping sauce.

Here are our top 3 tried and tested recipes!

PAMBAZO MEXICANO

Pambazo Mexicano image

This particular bread, also called Pambazo Mexicano, is very similar to a Kaiser roll but dusted with flour and without the seeds. In Mexico City, a Pambazo is a sandwich made of a particular type of bread stuffed with potatoes and chorizo and then drenched in a guajillo sauce.

Provided by Mely Martínez

Categories Antojitos

Time 45m

Number Of Ingredients 12

Ingredients

2 ½ cups potatoes, diced
3 guajillo peppers (seeds, and veins removed)
2 chorizos (3 oz. each)
2 tablespoons vegetable oil
1 garlic clove
8 black peppercorns
1/2 teaspoon Mexican oregano
6 Teleras or Kaiser rolls (sliced lengthwise)
1 ½ cup of shredded iceberg lettuce
¼ cup crumbled cheese
2 tablespoons Mexican cream
Salt to taste

Steps:

Place the diced potatoes in a saucepan with hot water and cook over medium-high heat. It will take about 10-12 minutes for the potatoes to be cooked.
Place the guajillo peppers in a bowl with hot water to soften while the potatoes are cooking.
In the meantime, cook the chorizo in a skillet over medium-high heat. It will be ready in about 8 minutes.
By this time the potatoes should be ready, so remove them from heat and drain. Next, stir them into the skillet with the chorizo, and keep cooking for three minutes. This is just enough time to allow the flavors to blend and the potatoes to get a little more tender. Set aside.
Place guajillo peppers, 1 cup of soaking water, garlic clove, oregano, and peppercorns into a blender. Process until you have a smooth sauce. Strain and place in a bowl.
Heat a griddle and add a 1/2 tablespoon of oil. Place the sliced rolls upside down and brush their tops all over with the Guajillo salsa. Flip the rolls so the tops get a little warm and crispy. This step will be about a minute per side. Repeat the process with the rest of the rolls, adding oil to the skillet as needed.
To assemble the Pambazo, place some chorizo and potatoes on each toasted roll, then top with the shredded lettuce, cream, and cheese. Serve with a hot salsa or pickled jalapeños. Enjoy!

Nutrition Facts : ServingSize 1 Pambazo, Calories 413 kcal, Carbohydrate 42 g, Protein 15 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 823 mg, Fiber 3 g, Sugar 5 g

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)

Papas con Chorizo (Mexican Chorizo and Potatoes) image

The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.

Provided by France C

Categories Side Dish Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

1 ¼ pounds Yukon gold potatoes, cut into 3/4-inch cubes
¾ pound fresh Mexican chorizo sausage, casing removed
vegetable oil, as needed
1 small onion, diced
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g

PAMBAZOS MICHOACANOS: MICHOCACAN STYLE SANDWICHES

Pambazos Michoacanos: MichocacAN Style Sandwiches image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 guajillo chiles
2 garlic cloves
1/2 medium yellow onion
2 medium potatoes
6 ounces Mexican chorizo, casings removed
Salt
4 (4-inches long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed
Canola oil, for frying, as needed
1 cup very thinly sliced red cabbage
2 tablespoons cider vinegar

Steps:

Make a lengthwise cut on 1 side of the guajillo chiles and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and some of the soaking water in a blender, puree with garlic and onion, strain and set aside.
Cook the potatoes whole with skin on in salted water for about 25 minutes or until they feel soft. Then remove the skin and cut into small dice.
In a medium-size non-stick skillet cook the chorizo at low heat and remove all the excess oil, add the diced potatoes and mix; season with salt.
Stuff the bread with the potato-chorizo mixture. Dip the stuffed bread in the guajillo sauce and saute in the hot oil on both sides.
Right before serving mix the cabbage with the vinegar, divide and insert into the sandwich.

Tips:

Choose the right chorizo: Mexican chorizo is typically a fresh, uncooked sausage that is made with pork, chili peppers, and spices. It is important to use Mexican chorizo for this recipe, as it has a more flavorful and spicy taste than other types of chorizo.
Cook the chorizo thoroughly: Chorizo is a fatty sausage, so it is important to cook it thoroughly to render out the fat and prevent it from being greasy. Cook the chorizo over medium heat until it is browned and crispy.
Use a good quality bread: The bread you use for your sandwich is important. Use a hearty bread that can hold up to the fillings, such as a baguette or a ciabatta roll.
Load up on the toppings: Don't be shy with the toppings! This sandwich is a great opportunity to add your favorite Mexican flavors. Some popular toppings include cheese, avocado, salsa, sour cream, and cilantro.
Serve immediately: This sandwich is best served immediately after it is made. The bread will get soggy if it sits for too long.

Conclusion:

The Mexican Chorizo and Potato Pressed Sandwich is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. The combination of spicy chorizo, soft potatoes, and melted cheese is irresistible. This sandwich is sure to be a hit with your family and friends.