Ingredients
- 24 telera buns, toasted
- 6 quarts pulled pork
- 3 quarts Avocado Ancho BBQ Sauce
- 6 c. Chihuahua cheese
- 3 c. Avocados From Mexico, peeled, pitted, fork-smashed
- 48 lime wedges
- 3 c. escabeche carrots
- 1 ½ c. Guajillo Glaze (recipe follows)
- Guajillo Glaze
- 2 quarts dry guajillo chilis
- 2 c. vegetable oil
How to make Avocado Pambazo Sandwiches
- Build each avocado sandwich by assembling in the following order: telera bun bottom, 1 cup of pulled pork, 1/2 cup Avocado Ancho BBQ Sauce, 1/4 cup Chihuahua cheese, 2 tablespoons smashed avocado, telera bun top.
- Brush top and bottom bun with 1 tablespoon of Guajillo Glaze before toasting the whole sandwich on a hot griddle.
- Serve each sandwich with two lime wedges.
- Guajillo Glaze: Begin by deseeding the guajillo peppers and toasting them in a hot, dry pan or on a cast-iron skillet. Cover the toasted chilis with hot water and cover with plastic for 30 minutes or until the chilis are rehydrated. Strain the chilis and put in a blender with 2 cups of oil and puree until smooth.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
