| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1 |
|
Envelope active dry yeast; (1/4-ounce) |
| 3 |
tb |
Sugar |
| 2 |
c |
Warm water; (about 110 degrees |
|
|
; F) |
| 5 |
c |
Flour |
| 1 |
tb |
Butter; at room temperature |
| 1 1/2 |
tb |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
c |
Mayonnaise |
| 2 |
lb |
Roasted pork butt; shredded |
| 1 |
c |
Thinly sliced red onions |
| 1 1/2 |
c |
Peeled; seeded and chopped |
|
|
; tomatoes |
| 2 |
lg |
Avocados; peeled, sliced |
|
|
; 1/4-inch thick and |
|
|
; seasoned |
| 3 |
c |
Refried beans; hot |
| 1 |
lb |
Thinly sliced cheese |
INSTRUCTIONS
FOR THE BOLILLO
FOR THE SANDWICH
For the Bolillo:
Using an electric mixer with a dough hook, whisk the yeast, sugar and warm
water for 2 minutes to dissolve the yeast. Add 1 1/2 cups of the flour. Let
sit for 1 hour. With the mixer on low, add the butter, salt, flour and
cinnamon. Mix until the dough starts to come together. Increase the speed
to medium-high and mix until the dough comes away from the sides of the
bowl and crawls up the dough hook. The dough will be sticky. Grease a
mixing bowl with the oil. Place the dough in the greased bowl and turn to
coat. Cover the bowl with plastic wrap and place in a warm, draft-free
place until the dough doubles in size, about 1 hour. Remove the dough from
the bowl and invert it onto a heavily floured surface. Divide the dough
into 12 equal portions. On a floured surface roll each piece into an oblong
form. Tuck and roll so that any seams disappear into the dough. Gently pull
the ends of each oblong, giving a slight twist as you pull. Place the rolls
on a baking sheet and cover with a towel and let se for 30 minutes, or
until doubled in size.
Preheat the oven to 375 degrees F.
Bake for 10 minutes. Reduce the temperature to 350 degrees F and continue
to bake for 20 to 25 minutes or until golden brown.
To assemble the Pambazo:
Cut the Bolillo in half lengthwise and pull out the soft center from both
sides. Heat a large skillet and cook, cut side down, for 1 minute. Remove
from the skillet and flip over. Spread both sides of the bread with
mayonnaise. Arrange the pork on one half. Top the pork with onions,
tomatoes and avocados. Spread the beans on the other half of the bolillo
and top with cheese. Close the sandwich. Place back into the skillet and
continue browning while pressing down with a spatula. Flip and cook on the
other side. Remove and serve.
Yield: 12 servings
Converted by MC_Buster.
Per serving: 5582 Calories (kcal); 275g Total Fat; (43% calories from fat);
125g Protein; 688g Carbohydrate; 108mg Cholesterol; 14249mg Sodium Food
Exchanges: 40 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit;
30 Fat; 2 1/2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C51
Converted by MM_Buster v2.0n.
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