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Pambazo Chorizo Al Pastor Torta

Pambazo Chorizo Al Pastor Torta

Venture into flavorful sandwiches with Chef Walter Rivas' Pambazo Chorizo Al Pastor Torta. This dish beautifully encapsulates Rivas' unique culinary influences, drawn from a myriad of sources, including global cooking trends on social media.

Echoing his passion, Rivas remarks, “Ninety-five percent of my TikTok feed is cooking videos from all over the globe. It’s opened my eyes to a whole world of food!” Infused with the aromatic Custom Culinary® Master’s Touch® Ancho Flavor Concentrate and the rich Custom Culinary® Al Pastor Sauce, this torta promises a symphony of flavors in every bite.

Check out Flavor & The Menu to delve deeper into Chef Rivas' culinary inspirations and the story behind his Kitchen Collaborative creations.

Made with

  • Master's Touch® Ancho Flavor Concentrate
  • True Foundations® Al Pastor Sauce

Chef's Tip

This recipe was developed in partnership with Flavor & the Menu + Summit F&B, as part of their Kitchen Collaborative series by Chef Walter Rivas, On the Border.

What You'll Need

Yield: 24

Ancho Oil:
2 oz Custom Culinary® Master’s Touch® Ancho Flavor Concentrate
2 c canola oil
 
Al Pastor Tortas:
6 lb chorizo
48 fl oz Custom Culinary® Al Pastor Sauce
24 telera/bolillo rolls
48 oz shredded Chihuahua cheese
24 oz shredded lettuce
24 fl oz Mexican crema
12 oz queso fresco
8 oz chopped cilantro

Preparation

For the Ancho Oil:
  1. Combine the Ancho Flavor Concentrate and oil in a small saucepan.
  2. Over low heat, whisk until oil is bright red and well combined.
  3. Pour into a third pan and set aside to cool.
For the Tortas (per serving):
  1. On a flattop or sauté pan, place 4 oz of chorizo and cook until a crust begins to develop on the meat. Flip and add 2 fl oz of Al Pastor Sauce and fold together until fully incorporated. Set aside.
  2. While the chorizo is cooking, split a roll in half and dip each outer half into the Ancho Oil. Once the bread has absorbed some oil, place bread oil sides down onto a flattop and cook until the bread is dark and toasted.
  3. Place 2 oz of Chihuahua cheese on a flattop in a mound similar to the bread and let the cheese begin to crust.
  4. Place the top half of the bread onto Chihuahua cheese. Then, with a spatula, remove the bread halves to a plate ready to build.
  5. From the bread bottom, layer cooked chorizo mixture, 2 oz shredded lettuce, 1 fl oz crema, ½ oz queso fresco, and top with cilantro. Top with cheese-crusted bread.