Recipes · Mexican · Burgers and Sandwiches
Pambazo
One serving has 707 kcal and 21 g protein, and at least a fifth of a woman's daily need of selenium (86%), thiamin (71%), riboflavin (67%), niacin (64%), vitamin K (63%) and manganese (52%). Ready in 30 minutes.
- Preparation: 15 min
- Cooking: 15 min
- Makes: 1 serving (301 g)
- Difficulty: Medium
- Contains: dairy, gluten, pork
Ingredients
- 90 g Bolillo rolls
- 12 g Chilies, dried red
- 4 g Garlic, raw
- 15 g Vegetable oil
- 60 g Potatoes, russet, raw
- 40 g Chorizo, fresh (Mexican)
- 20 g Lettuce, iceberg, raw
- 15 g Queso fresco
- 15 g Sour cream
- 30 g Water
Method
- Boil the potato until tender, then dice it small; fry with the chorizo in a pan over medium heat for 5 minutes until the chorizo is cooked through and slightly crisp.
- Soak the guajillo chiles in the hot water for 10 minutes, then blend with the garlic into a smooth sauce; warm it in a wide, shallow pan.
- Split the roll and dip the outside in the warm guajillo sauce to coat, then pan-fry the soaked roll in the oil for 1-2 minutes per side until the crust crisps again.
- Fill the roll with the potato-chorizo mixture, shredded lettuce and crumbled queso fresco.
- Finish with a drizzle of sour cream and serve right away.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 707 kcal | 33% |
| Carbohydrates | 74 g | |
| Water | 163 mL | |
| Fiber | 6.5 g | 22% |
| Protein | 21.1 g | 44% |
| Tryptophan | 0.03 g | |
| Threonine | 0.08 g | |
| Isoleucine | 0.08 g | |
| Leucine | 0.13 g | |
| Lysine | 0.11 g | |
| Methionine | 0.03 g | |
| Cystine | 0.03 g | |
| Phenylalanine | 0.07 g | |
| Tyrosine | 0.05 g | |
| Valine | 0.1 g | |
| Histidine | 0.05 g | |
| Fat | 37.5 g | |
| Monounsaturated | 11.7 g | |
| Polyunsaturated | 11.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 10.6 g | |
| Saturated | 10.6 g | |
| Trans-Fats | 1.2 g | |
| Cholesterol | 45.3 mg | |
| Calcium | 169 mg | 17% |
| Copper | 0.27 mg | 30% |
| Iron | 5.5 mg | 31% |
| Magnesium | 67.2 mg | 22% |
| Manganese | 0.94 mg | 52% |
| Phosphorus | 291 mg | 42% |
| Potassium | 798 mg | 17% |
| Selenium | 47.1 µg | 86% |
| Sodium | 906 mg | |
| Zinc | 2.3 mg | 28% |
| Thiamin (vitamin B1) | 0.78 mg | 71% |
| Riboflavin (vitamin B2) | 0.74 mg | 67% |
| Niacin (vitamin B3) | 8.9 mg | 64% |
| Pantothenic acid (vitamin B5) | 0.93 mg | 19% |
| Pyridoxine (vitamin B6) | 0.6 mg | 46% |
| Folate (vitamin B9) | 137 µg | 34% |
| Cobalamin (vitamin B12) | 1.2 µg | 50% |
| Choline | 76.3 mg | 18% |
| Vitamin A | 217 µg | 31% |
| Vitamin C | 9.3 mg | 12% |
| Vitamin D (D2 + D3) | 40.9 IU | 7% |
| Vitamin E | 1.9 mg | 12% |
| Vitamin K | 56.7 µg | 63% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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