Chorizo Pambazo

Chorizo, Potato Purée, Guajillo Aïoli, Shredded Lettuce, Oaxaca Fluff

Chef Alejandro Guzmàn of Fabby’s | Los Angeles

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Adapted by StarChefs | MARCH 2024

INGREDIENTS

Guajillo Aïoli:
25 grams chile guajillo paste
20 grams garlic
24 grams lemon juice
12 grams granulated sugar
8 grams red wine vinegar
5 grams kosher salt
1 grams ground black pepper
1 whole egg
250 grams rice bran oil

Fabby’s Chorizo:
64 grams Champagne vinegar
25 grams garlic
13 grams paprika
6 grams kosher salt
2 grams ground oregano
1 gram ground cumin
1 gram ground clove
453 grams ground pork butt

Oaxaca Fluff:
100 grams shredded Oaxaca cheese
60 grams heavy whipping cream
3 grams kosher salt

Potato Purée: 
100 grams Yukon Gold potatoes, peeled and boiled
100 gram butter
6 grams kosher salt

Lemon Vinaigrette:
225 grams lemon juice
225 grams extra virgin olive oil  
24 grams granulated sugar
12 grams kosher salt

To Assemble and Serve:
Yield: 1 sandwich
1 birote, halved
Shredded iceberg lettuce

METHOD

For the Guajillo Aïoli:
In a Vitamix blender, purée chile paste, garlic, lemon juice sugar, vinegar, salt, pepper, and egg. Slowly stream in oil and continue to blend until mixture is fully emulsified. Transfer to a squeeze bottle and refrigerate.

For Fabby’s Chorizo:
In a Vitamix blender, combine vinegar and spices. Transfer mixture to a mixing bowl. Using gloved hands, incorporate pork butt. Set aside. In a sauté pan over medium-high heat, add pork mixture and cook until fat has been rendered. Increase heat and continue to cook until pork is caramelized. Set aside.

For the Oaxaca Fluff:
In a saucepan over medium heat, bring cream to a simmer. Slowly incorporate cheese, stirring occasionally, until well combined. Once cheese has fully melted, season with salt. Transfer mixture to an airtight container and refrigerate.

For the Potato Purée: 
Pass boiled potatoes through a ricer. Transfer to a mixing bowl and whisk in butter. Season with salt. Set aside.

For the Lemon Vinaigrette:
In a mixing bowl, whisk together all ingredients. Transfer to a squeeze bottle and refrigerate.

To Assemble and Serve:
On top birote half, spread 70 grams Oaxaca Fluff and desired amount Potato Purée. On bottom birote half, spread 60 grams Fabby’s Chorizo. Close sandwich and brush the outside with Guajillo Aïoli. Heat a panini press to 350°F. Toast sandwich 4 minutes, or until golden brown. In a mixing bowl, dress shredded lettuce in Lemon Vinaigrette. Fill sandwich with dressed lettuce, slice in half, and serve.

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