Pambazo Chorizo Al Pastor Torta

Venture into flavorful sandwiches with Chef Walter Rivas' Pambazo Chorizo Al Pastor Torta. This dish beautifully encapsulates Rivas' unique culinary influences, drawn from a myriad of sources, including global cooking trends on social media.

Echoing his passion, Rivas remarks, “Ninety-five percent of my TikTok feed is cooking videos from all over the globe. It’s opened my eyes to a whole world of food!” Infused with the aromatic Custom Culinary^® Master’s Touch^® Ancho Flavor Concentrate and the rich Custom Culinary^® Al Pastor Sauce, this torta promises a symphony of flavors in every bite.

Check out Flavor & The Menu to delve deeper into Chef Rivas' culinary inspirations and the story behind his Kitchen Collaborative creations.

Made with:

5205 - Masters Touch Ancho Flavor Concentrate 9900 - Custom Culinary Al Pastor Sauce

What You'll Need

Yield: 24

Ancho Oil:
2 oz Custom Culinary® Master’s Touch® Ancho Flavor Concentrate
2 c canola oil

Al Pastor Tortas:
6 lb chorizo
48 fl oz Custom Culinary® Al Pastor Sauce
24 telera/bolillo rolls
48 oz shredded Chihuahua cheese
24 oz shredded lettuce
24 fl oz Mexican crema
12 oz queso fresco
8 oz chopped cilantro

PREPARATION

For the Ancho Oil:

Combine the Ancho Flavor Concentrate and oil in a small saucepan.
Over low heat, whisk until oil is bright red and well combined.
Pour into a third pan and set aside to cool.

For the Tortas (per serving):

On a flattop or sauté pan, place 4 oz of chorizo and cook until a crust begins to develop on the meat. Flip and add 2 fl oz of Al Pastor Sauce and fold together until fully incorporated. Set aside.
While the chorizo is cooking, split a roll in half and dip each outer half into the Ancho Oil. Once the bread has absorbed some oil, place bread oil sides down onto a flattop and cook until the bread is dark and toasted.
Place 2 oz of Chihuahua cheese on a flattop in a mound similar to the bread and let the cheese begin to crust.
Place the top half of the bread onto Chihuahua cheese. Then, with a spatula, remove the bread halves to a plate ready to build.
From the bread bottom, layer cooked chorizo mixture, 2 oz shredded lettuce, 1 fl oz crema, ½ oz queso fresco, and top with cilantro. Top with cheese-crusted bread.

CHEF'S TIP