the onion

the onion

The Delazers - Pambazo

4h ago
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The Delazers - Pambazo The Delazers are experimental instrumental hip hop duo consiting of Ben Swiller and Vertigon. Shot and edited by Ben Swiller Filmed at The Bite 23 E 3rd St, Kansas City, MO 64106 www.thebitekc.com Shot and edited by Ben Swiller www.swillerbeats.com www.thisisintelligentsound.com Pambazo Recipe INGREDIENTS 2 lbs mini potatoes, skins on, boiled until fork tender and quartered 1 lb raw Mexican chorizo, removed from casings 6 eggs 1 large white onion, diced, divided Kosher salt, to taste 12 dried guajillo chiles, stemmed and seeded 2 cloves garlic, chopped 1 cup refried beans, warmed 1 cup cilantro chopped 1 cup sliced radsish 2 oz queso fresco, crumbled 6 sturdy rolls (Bollilos) ⅓ cup crema DIRECTIONS In a large, high-walled skillet over medium heat, toast the chiles until fragrant, about 15 seconds on each side. Add in ½ of the onion and the garlic and cover with water. Bring to a boil and then reduce to a simmer until the chiles are rehydrated. Strain out the chiles, onions, and garlic over a bowl, reserving the liquid. In a blender, combine the strained solids, a cup of the reserved liquid, and about ¼ teaspoon Kosher salt. Blend until smooth. In a large skillet over medium-high heat, add the chorizo and cook through, breaking apart with a wooden spoon as you cook, about 5 minutes. Add remaining ½ of the onion and cook until softened. Add in the boiled potatoes and press them with the back of a wooden spoon to crush slightly. Season to taste with Kosher salt. Oil a skillet over medium-high heat. Dip the rolls in the sauce and turn to coat well. Add two at a time to the hot skillet. Fry, pressing down gently, until browned on both sides. Remove from heat, set aside, and continue until all of the rolls have been fried. Fry the eggs so they are still slightly runny. Cut the rolls open. Top with the eggs, refried beans, the potato and chorizo mixture, cilantro, queso fresco, and crema.