Mexican Pambazo with Black Beans | Traditional Street Food
(0)
30 min
Quick
Sezamo
Pambazo este un preparat emblematic de street food mexican din Ciudad de México: o chiflă rumenită și crocantă, scăldată într-un sos aromat de roșii și boia afumată, umplută generos cu o cremă delicioasă de fasole neagră condimentată cu chimion și usturoi, și desăvârșită cu salată crocantă, telemea fărâmițată și smântână fină.
Preparation method
Preparing the salsa roja and the bean filling
Finely chop the yellow onion and mince the garlic cloves. In a large skillet, heat one tablespoon of sunflower oil and sauté half of the onion and one clove of garlic until translucent. Add the tomato passata, smoked paprika, a pinch of salt, and freshly ground black pepper. Let the sauce simmer gently over low heat for 6-8 minutes until glossy and fragrant, then transfer it to a shallow bowl or deep plate.
In the same pan, add the remaining oil and sauté the rest of the onion and garlic. Add the drained black beans and season with ground cumin, salt, and pepper. Mash the beans with a fork or potato masher directly in the pan, stirring constantly until you get a thick, creamy, and flavorful paste (frijoles refritos). Keep the filling warm.
Glazing, toasting the buns, and assembling
Cut the burger buns in half horizontally. Lightly dip the outside and inside of each half into the prepared salsa roja, ensuring they are evenly coated without letting the bread get overly soggy.
Chef's tip
For a perfect crust without soggy bread, use dense buns (such as brioche or sturdy burger buns) and toast them immediately after dipping them in the tomato sauce.
If you love authentic heat, add a pinch of chili powder to the salsa roja or place a few jalapeño slices directly inside the sandwich.
15 min
Under an hour
