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Pambazo Chorizo Al Pastor Torta

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.

What You'll Need

Recipe Ingredients

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

For the Ancho Oil:
  1. Combine the Ancho Flavor Concentrate and oil in a small saucepan.
  2. Over low heat, whisk until oil is bright red and well combined.
  3. Pour into a third pan and set aside to cool.
For the Tortas (per serving):
  1. 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.
  2. 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.
  3. Place 2 oz of Chihuahua cheese on a flattop in a mound similar to the bread and let the cheese begin to crust.
  4. Place the top half of the bread onto Chihuahua cheese. Then, with a spatula, remove the bread halves to a plate ready to build.
  5. 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.