Keto Pambazos, A Hot, Delicious Mess!

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 low-carb sandwich is going to satisfy your chile fix! 

And using Sonora Keto Bolillo/French Bread Mix to make the rolls, you’ll have these on the dinner table in no time!

FOR THE ROLLS
1 bag Sonora Keto Bolillo/French Bread Mix
1 cup water

 

FOR THE CHORIZO FILLING
9 oz pork chorizo
1 rutabaga, diced
1/2 medium diced yellow onion
2 tablespoons olive oil
Salt and pepper as desired

 

FOR THE RED CHILE
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

INSTRUCTIONS

1. Make the roll dough according to the instructions on the back of the Sonora Keto Bolillo Mix bag.
2. Divide the dough into 4 balls and press to 1” thick on a parchment paper-lined cookie sheet
3. Bake rolls at 325°F for approximately 30 minutes until golden. Let cool.
4. Meanwhile, boil the diced rutabaga until tender.
5. Next, pan fry the rutabaga and diced onion in olive oil until the onion is translucent and the rutabaga is slightly crispy on the edges.  Salt and pepper as desired.
6. Cook the chorizo in a skillet under medium heat until all of the fat is rendered.  (Pour off whatever amount of fat you prefer, although it adds to the flavor in the pambazo.)
7. Stir the rutabaga/onion mix into the chorizo.  Keep warm.
8. In a saucepan, pour red chile into the preheated olive oil and cook the chile for 1-2 minutes.
9. Stir in the onion powder and garlic powder.  Cook under medium heat until the chile has thickened.
10. Now that the rolls are cool, slit the bread open but leave enough uncut to create a “hinge” such that the two halves of the roll remain joined.
11. Dip the rolls in the red chile, rotating to cover all of the sides of the roll.
12. In a skillet with preheated olive oil under medium-high heat, place the coated roll in the pan and fry all of the edges of the roll.  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!)
13. After all of the coated rolls have been fried, fill each one with the chorizo/rutabaga mixture.
14. Then fill with the cheese, lettuce, cream and salsa as desired.
15. Grab some napkins and enjoy!