Pambazo
Instructions:
- FOR THE BOLILLO
- 1 Envelope active dry yeast; (1/4−ounce)
- 3 Tablespoon Sugar
- 2 Cup Warm water; (about 110 degrees F)
- 5 Cup Flour
- 1 Tablespoon Butter; at room temperature
- 1−1/2 Tablespoon Salt
- 1/2 Teaspoon Ground cinnamon
- FOR THE SANDWICH
- 1 Cup Mayonnaise
- 2 Pound Roasted pork butt; shredded
- 1 Cup Thinly sliced red onions
- 1−1/2 Cup Peeled; seeded and chopped tomatoes
- 2 Large Avocados; peeled, sliced 1/4−inch thick and seasoned
- 3 Cup Refried beans; hot
- 1 Pound Thinly sliced cheese
- For the Bolillo:
- Using an electric mixer with a dough hook, whisk the yeast, sugar and warm water for 2 minutes to dissolve the yeast. Add 1 1/2 cups of the flour.
- Let sit for 1 hour. With the mixer on low, add the butter, salt, flour and cinnamon. Mix until the dough starts to come together.
- Increase the speed to medium−high and mix until the dough comes away from the sides of the bowl and crawls up the dough hook.
- The dough will be sticky. Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn to coat.
- Cover the bowl with plastic wrap and place in a warm, draft−free place until the dough doubles in size, about 1 hour.
- Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 12 equal portions.
- On a floured surface roll each piece into an oblong form. Tuck and roll so that any seams disappear into the dough. Gently pull the ends of each oblong, giving a slight twist as you pull.
- Place the rolls on a baking sheet and cover with a towel and let se for 30 minutes, or until doubled in size.
- Preheat the oven to 375 degrees F.
- Bake for 10 minutes. Reduce the temperature to 350 degrees F and continue to bake for 20 to 25 minutes or until golden brown.
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- To assemble the Pambazo:
- Cut the Bolillo in half lengthwise and pull out the soft center from both sides. Heat a large skillet and cook, cut side down, for 1 minute. Remove from the skillet and flip over.
- Spread both sides of the bread with mayonnaise. Arrange the pork on one half.
- Top the pork with onions, tomatoes and avocados. Spread the beans on the other half of the bolillo and top with cheese.
- Close the sandwich. Place back into the skillet and continue browning while pressing down with a spatula. Flip and cook on the other side. Remove and serve.
- Yield: 12 servings