This is a vegan take on the traditional Mexican pambazo, a chile sauce-dipped, chorizo-and-potato-filled street food. Have lots of paper napkins nearby as these satisfying sandwiches are quite messy.
To read the accompanying story, see: This is the messy, spicy, overstuffed sandwich that will make you reconsider vegan food.
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Ingredients
measuring cupServings: 8
Directions
Time Icon Total: 45 minsStep 1
Put the potatoes in a medium saucepan and cover with salted water. Turn the heat to medium-high, bring to a boil and cook until tender and can be easily pierced with a fork, 6 to 8 minutes. Drain and let cool.
Step 2
Heat a large skillet over medium-high heat. Add the Tofu Chorizo and cook briefly to warm it through. Add the onion and cook, stirring frequently, until it softens, 2 to 3 minutes. Add the drained potatoes, crushing them with the back of a wooden spoon until they are mashed but still somewhat chunky. Stir in the 1/4 teaspoon of salt and the pepper; taste, and add more, as needed. Transfer to a bowl and wipe out the skillet; you should have about 2 cups.
Step 3
Return the skillet to medium heat and add the oil.
Step 4
Pour the enchilada sauce into a shallow bowl. Dip each roll or bun half in the sauce, turning to coat it on all sides, including the cut sides. (You may need to wipe excess sauce off the buns, or brush it onto the buns instead of dipping.) Working in batches, add the buns or rolls, cut sides up, to the skillet, and lightly press. Cook for a few minutes, until crisped and browned on the outside, 2 to 3 minutes. Place the halves on individual plates, cut sides up.
Step 5
In a medium bowl, stir together the sauerkraut and salsa to combine.
Step 6
To build each sandwich, spread 2 tablespoons of the refried black beans on the cut side of the bottom roll or bun half. Top with 3 to 4 tablespoons of the Tofu Chorizo-potato mixture. Add 2 tablespoons of the sauerkraut mixture, a few avocado slices, and finish each sandwich with their top halves. Serve warm.
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Nutritional Facts
Per sandwich
Calories
470
Fat
20 g
Saturated Fat
3 g
Carbohydrates
56 g
Sodium
1010 mg
Protein
16 g
Fiber
7 g
Sugar
6 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Food and Dining editor Joe Yonan, based on recipes in "Pati's Mexican Table," by Pati Jinich (Houghton Mifflin Harcourt, 2013), and "Roberto's New Vegan Cooking," by Roberto Martin (Da Capo Press, 2015).
Tested by Joe Yonan and Anna Rodriguez.
Published September 26, 2017
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