Keto Pambazos

Keto Pambazos

Take chorizo, rutabaga (as a low-carb potato substitute), red chile and bread and you have the pambazo — probably the most deliciously messy sandwich you'll ever eat! Covered in red chile and stuffed with a super-hearty chorizo and rutabaga filling, this keto-friendly sandwich is going to satisfy your chile fix while keeping you on track with your keto diet plan. Using Sonora Keto Bolillo/French Bread Mix to make the rolls, you'll have these keto-friendly pambazos on the dinner table in no time! This recipe is an excellent addition to your collection of keto recipes and shows that a low carb diet doesn't mean sacrificing the foods you love. This recipe makes 4 generous pambazos, perfect for a hearty lunch or dinner.

Keto Pambazos

Servings

4

Prep Time

30 minutes

Cook Time

45 minutes

Calories

625

Cuisine

Mexican

This is the Mexican sandwich equivalent of BBQ -- bring a lot of napkins!  Saludos!

Keto Pambazos

Ingredients

    For the Keto-Friendly Bolillo Rolls

    For the Chorizo Filling

    • 9 oz pork chorizo
    • rutabaga, diced
    • 1/2 medium diced yellow onion
    • 2 tablespoons olive oil
    • salt and pepper as desired

    For the Red Chile Sauce

    • 1 cup frozen red chile (Bueno brand is great)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tbsp olive oil

    To Top It Off

    • shredded lettuce
    • queso fresco (Mexican crumbling cheese)
    • red or green salsa
    • Crema Mexicana or sour cream

    Directions

      Prepare the Keto Bolillo Rolls (1 hour 35 minutes)

      1. Combine the Sonora Keto Bolillo/French Bread Mix with 1 egg and 3/4 cup warm water in a mixing bowl.

      2. Knead the dough for 3 minutes until well combined.
      3. Let the dough rest for 1 hour.
      4. Divide the dough into 4 balls (instead of the traditional 8, for larger sandwich rolls) and press each to 1" thick on a parchment paper-lined cookie sheet.
      5. Preheat oven to 350°F and bake rolls for 25-30 minutes until golden. Let cool completely.

      Prepare the Chorizo and Rutabaga Filling (25 minutes)

      1. Meanwhile, boil the diced rutabaga until tender, about 15-20 minutes.

      2. Drain the rutabaga and pan fry with the diced onion in olive oil until the onion is translucent and the rutabaga is slightly crispy on the edges, about 5-8 minutes.
      3. Season with salt and pepper as desired.
      4. In a separate skillet, cook the chorizo under medium heat until all of the fat is rendered, about 8-10 minutes. (Pour off whatever amount of fat you prefer, although it adds to the flavor in the pambazo.)
      5. Stir the rutabaga/onion mixture into the chorizo. Keep warm.

      Make the Red Chile Sauce (10 minutes)

      1. In a saucepan, heat the olive oil and pour in the red chile. Cook the chile for 1-2 minutes.

      2. Stir in the onion powder and garlic powder. Cook under medium heat until the chile has thickened, about 5-8 minutes.

      Assemble the Keto Pambazos (10 minutes)

      1. Once the rolls are completely cool, slit each bread roll open but leave enough uncut to create a "hinge" so the two halves remain joined.

      2. Dip each roll in the red chile sauce, rotating to cover all sides of the roll.
      3. In a skillet with preheated olive oil under medium-high heat, place each coated roll in the pan and fry all edges of the roll for 2-3 minutes per side. Be careful not to overcook the roll as the almond flour will brown easily. (The rolls will be sticky with the red chile. Pambazos are messy, but delicious!)
      4. After all coated rolls have been fried, fill each one generously with the chorizo/rutabaga mixture.
      5. Top with queso fresco, shredded lettuce, crema, and salsa as desired.
      6. Grab some napkins and enjoy this keto-friendly take on a Mexican street food classic!
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