Pambazo Chorizo Al Pastor Torta

A flavorful ancho-dipped sandwich filled with sizzling chorizo cooked to perfection and coated in a rich Al Pastor sauce. The outer layers of the telera roll are generously dipped in ancho oil and toasted with a layer of crispy, crusted Chihuahua cheese, and topped with fresh shredded lettuce, cool Mexican crema, tangy queso fresco, and a sprinkle of chopped cilantro. This messy, delicious sandwich promises an unforgettable culinary adventure with every bite, showcasing the perfect blend of rich, savory, and sweet flavors.

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