Mexican Pambazo My Way

This is a wonderful recipe I learned from my husband's family from Mexico City, which I adapted a bit for my family. It's a favorite and our children especially love this one. Just be sure to get out your napkins...this one is messy!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 754 Calories

Ingredients

• salt to taste
• 1 tablespoon white vinegar
• 2 large potatoes, peeled and cubed
• 1 jalapeno pepper, seeded and minced
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 2 large carrots, chopped
• 1 cup vegetable oil, or as needed
• 2 pounds extra-lean ground beef
• ¼ cup sour cream, or to taste
• 1 tablespoon chili powder, or more to taste
• 12 medium sandwich rolls
• 1 (28 ounce) can red enchilada sauce (also called red chili sauce)
• 1 cup shredded lettuce, or to taste
• ½ cup crumbled queso fresco, or to taste
• 1 medium avocado, sliced, or to taste

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Cook and stir beef, onion, jalapeno, garlic, chili powder, vinegar, and salt in the hot skillet until beef is browned and crumbly, 5 to 7 minutes.

Step 2

Bring a pot of lightly salted water to a boil. Boil the potatoes and carrots just until tender, 15 to 20 minutes. Drain and dice them.

Step 3

Cut rolls lengthwise and hollow out, removing some of the bread in the center of the rolls with your fingers. Lay the rolls in the sauce with the outsides down. These should look like little boats floating in the sauce.

Step 4

Heat oil in a deep skillet over medium heat. Fry the sauce-soaked roll halves in batches until browned on the outside, about 5 minutes. Remove and drain on a paper towel-lined plate.

Step 5

Fill the bottoms of the fried rolls with the meat filling, then lettuce, cheese, and avocado slices. Spread sour cream on the undersides of the tops of the rolls. Place the tops on the rolls and serve.