Fried Eggplant Pambazos (Mexican Guajillo-Soaked Sandwich) Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Sandwiches
Ingredients
  • 4 Guajillo peppers, stemmed and seeded
  • 4 chiles de árbol, stemmed and seeded
  • 2 cloves garlic
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • Salt and pepper, as needed
  • 1 cup flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • 1 large eggplant, sliced into ½-inch rounds
  • Oil, for frying
  • 4 day-old telera rolls, cut in half
  • 2 cups shredded iceberg lettuce, for topping
  • ¼ cup sour cream, for topping
  • Cotija cheese, for topping
  • 2 avocados, for topping
Directions
  1. Place the peppers and chiles in a saucepan and cover with water. Bring to a boil over medium heat and boil until bright red and softened, about 10 minutes.
  2. Transfer the peppers and 1 cup of cooking liquid to a blender. Add the garlic cloves, oregano, thyme, and a pinch each of salt and pepper. Blend until very smooth.
  3. Strain the mixture to remove seeds, then set aside.
  4. Prepare a dredging station. Set up the flour in one bowl, the egg in the next bowl, and breadcrumbs in a third bowl. Dredge the eggplant first in the flour, then coat completely in egg, then press into the breadcrumbs to coat completely. Sprinkle with salt and pepper and set aside.
  5. Heat about ¼-inch of oil in a skillet over medium heat. Once hot, add the eggplant and fry until golden brown, about 3 minutes per side. Repeat with all eggplant slices.
  6. Heat the Guajillo sauce over medium low heat. Once warm, dunk the telera rolls into the sauce to coat. Divide the rolls onto plates.
  7. Add eggplant to each roll, then top with lettuce, sour cream, cotija cheese, and avocado.