Recipe and photo courtesy of Avocados From Mexico (avocadosfrommexico.com)
Makes 24 sandwiches
The Pambazos:
24 telera buns
6 qts. pulled pork
3 qts. Avocado Ancho BBQ Sauce (recipe below)
6 c. Chihuahua cheese
3 c. Avocados From Mexico, peeled, pitted, fork smashed
48 lime wedges
3 c. escabeche carrots
1 ½ c. Guajillo Glaze (recipe below)
Build each sandwich by assembling in the following order: telera bun bottom, toasted, 1 cup of pulled pork, ½ cup Avocado Ancho BBQ Sauce, ¼ cup Chihuahua cheese, 2 tablespoons smashed avocado, telera bun top, toasted. Brush top and bottom bun with 1 tablespoon of Guajillo Glaze before toasting the whole sandwich on a hot griddle. Serve each sandwich with two lime wedges.
The Guajillo Glaze:
2 qt. dry guajillo chilis
2 c. vegetable oil
Deseed the guajillo peppers and toast them in a hot, dry pan or on a cast iron skillet. Cover the toasted chilies with hot water and cover with plastic for 30 minutes or until the chiles are rehydrated. Strain the chiles and put in a 3-quart Vitamix or other blender with 2 cups of oil and puree until smooth.
The Avocado Ancho BBQ Sauce:
8 Avocados From Mexico, peeled, pitted, pureed
1 c. ancho paste
2 c. BBQ sauce, bottled
4 T. smoked paprika
4 T. lime juice
4 T. kosher salt
1 T. black pepper
Whisk together all ingredients until they are well combined.
