Suadero Pambazo

Name: Suadero Pambazo
Prep time: 27 min
Cook time: 2 min
Yield: 6
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Give a twist to the classic pambazo recipe with this drool-worthy suadero pambazo! Featuring a fried pambazo roll brushed with delicious guajillo adobo sauce and stuffed with juicy rose meat, this suadero pambazo is topped with onion, cilantro, cream, lime juice, and green salsa for a unique Mexican antojito that is set to be an absolute hit.

Reviewed by Editorial Team of Kiwilimón

Published: 12-09-2019

Preparation

25 mins

2 mins

Low

For the suadero: In a large pot, place rose meat, milk, water, bay leaves, clove, and sea salt. Bring to a boil, cover, and cook for 1 hour 20 minutes over low heat. Remove rose meat and cut it into small chunks on a chopping board. Set aside. In a skillet over medium heat, melt butter. Add rose meat and lime juice and cook until golden brown. Set aside. For the adobo sauce: In a blender, combine guajillo chile, onion, and garlic and blend to a thick adobo sauce. Transfer to a small pot with hot lard and fry. Season with salt and cook for 5 minutes. Set aside. On a chopping board, cut pambazo rolls in half. Brush each half with the adobo sauce. In a hot skillet over low heat, toast pambazo rolls until adobo sauce turns color. Set aside. Place pambazo rolls on a chopping board and stuff with suadero. Serve suadero pambazo with sour cream, queso fresco, onion, cilantro, lime juice, and green salsa.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

120.1

kcal

6.01%

Carbohydrate, by difference

1.5

0.5%

Protein

13.6

27.2%

Total lipid (fat)

6.7

10.31%

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100

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Suadero Pambazo

Ingredients

Preparation

Nutritional information

Presentation

Tips

Suadero Pambazo

Ingredients

Preparation

Nutritional information

Presentation

Tips

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