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Avocado Pambazo Sandwich

Sandwiches, Burgers and Wraps For Chefs

Avocado Pambazo Sandwich


  • 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

  1. 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.
  2. Brush top and bottom bun with 1 tablespoon of Guajillo Glaze before toasting the whole sandwich on a hot griddle.
  3. Serve each sandwich with two lime wedges.
  4. 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! © 2024 All rights reserved.

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