Text 25082, 92 rader
Skriven 2012-05-20 18:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Seafood buffet review
=============================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> bill for the two of us/ was $29.
 
 JW> Oh man, I could totally destroy that place!

 DS> Come on down, spend some time with us and I'll take you there:-}}

A lovely thought but these days our travels seem to be restricted to
several trips a year to Alberta and B.C. Roslind is there now while I'm
stuck here until October. I really can't take time off during the
selling season.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Veracruz Pambazo With Chorizos And Potatoes
 Categories: Mexican, Bread, Chilies, Filling, Sausage
      Yield: 48 servings

    FOR THE PAMBAZOS:
      2 lb White flour
      2 ts Active yeast,
    1/4 c  Warm water to dilute the
    Yeast
    1/2 c  Lard
      1 tb Sugar
      1 tb Salt
    Cold water as needed
    FOR THE GUAJILLO SAUCE:
      4    Chilies guajillo
    1/4    Onion
      1    Clove garlic
      1 c  Water
    Salt to taste
    FOR THE FILLING:
     10    Potatoes, boiled for 10
    Minutes then diced
      9    Chorizo sausages
      1    Onion, finely chopped
      1 tb Butter
      2 lb Red ripe tomatoes, liquefied
    And drained
      4    Chipotles chiles in adobo
    Sliced very thin
    Chopped parsley
    Pepper to taste

  Pambazo derives from spanish "pan bajo" which means "low-class
  bread"

  Prepare the pambazos: Dissolve the yeast and sugar in warm water and
  wait a bit so the reaction starts. Mix the flour with the melted
  butter and salt, add yeast; pack your dough in a ball, add cold
  water to obtain the desired texture. Knead the dough for 15 minutes,
  beating and kneading the dough until you feel it starts to stick to
  the table. Let stand in a warm, greased with butter and closed
  container until it rises to double its original size.

  Prepare the filling: Cut the chorizo sausages into slices and cook
  them in butter; once done remove and reserve. Fry the onions in the
  fat that the chorizo gave, then add the previously half-cooked and
  diced potatoes, the tomatoes, chipotles, the parsley, salt and
  pepper and simmer until the potatoes are done cooking and the sauce
  thickens.

  Prepare the sauce: Blend all ingredients in a food processor until
  you get a smooth sauce. Once the sauce is blended, pour in a bowl,
  add the chorizo sausages we had reserved earlier, and reserve.

  After the dough has stood for about one hour, make small balls about
  the size of a walnut, then stretch the dough with a rolling pin very
  thinly, in the typical shape of the pambazos, which is somewhat like
  a football shape. Place in a greased oven dish and wait 30 minutes
  to let the dough rise. Bake at 375 degrees F for 20-30 minutes,
  until the buns get a nice golden tan. Remove from the oven and fill
  with the filling of potatoes and sausage then pour some of the
  guajillo sauce over it, serve immediately.

  From: Www.Mexicanrecipes.Me

MMMMM

Cheers

YK Jim


... Kms are shorter than miles. Save gas: take your next trip in Canada.

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