Pambazos (Little Buns) with Chicken and Red Sauce

These lovely light buns are stuffed with chicken and red sauce, and served as finger food on special occasions.
December 20, 2016

Ingredients

For the Pambazos
  • 7 g (1/4 oz) dried yeast
  • 170 ml (5 1/2 fl oz / 2/3 cup) warm water
  • 500 g (1 lb 2 oz/3 1/3 cups) strong flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 100 g (3 1/2 oz) lard, at room temperature
For the Pollo con Salsa Roja
  • 1 large skinless, boneless chicken breast (approximately 200 g/7 oz)
  • 500 ml (17 fl oz/2 cups) water
  • 3 pink peppercorns
  • 1/2 white onion, chopped
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 tablespoon white vinegar
  • 4 Pambazos
For the Salsa Roja
  • 125 ml (4 fl oz / 1/2 cup) water
  • 2 whole tomatoes
  • 1 red chilli, roughly chopped
  • 1/4 white onion 1/2 teaspoon salt
  • 7 g (1/4 oz / 1/4 cup) coriander (cilantro) leaves
  • 1/2 teaspoon salt

Instructions

Make the Pambazos

Dissolve the yeast in a little of the warm water and rest for 5 minutes or until it bubbles. Add the remaining water. Set aside.

Place the flour in a large bowl with the sugar and salt and combine. Using your hands, mix in the softened lard and yeast–water mixture. Add a little more water if necessary to form a smooth, pliable dough.

Knead the dough on a lightly floured surface for about 15 minutes or until elastic and glossy. Shape the dough into a ball, place in a greased bowl, cover with a clean tea towel (dish towel) and leave to rest in a warm place for around 2 hours or until doubled in size.

Punch the dough down and knead lightly.

Cut the dough into 20 even-sized pieces and shape into walnut-sized balls. Roll out the balls slightly with a rolling pin, shaping them into elongated circles. Place on a baking tray lined with baking paper, cover with a tea towel and allow to rest for a further hour.

Preheat the oven to 180°C (350°F). Bake the pambazos for 15 minutes or until golden.

Your pambazos are ready to be filled with a range of fillings like Pollo con Salsa Roja

Make the Salsa Roja

Place all the ingredients, except the salt, in a small saucepan over a high heat. Bring to the boil, reduce the heat to low and then simmer for 5 minutes.

Remove the tomatoes, keeping the water in the pot. Carefully remove the skin from the tomatoes.

Place all the ingredients, including the water and salt, into a blender and process until the sauce is smooth. Store in the refrigerator for up to 3 weeks.

Makes 1 1/2 cups salsa

Make the Pollo con Salsa Roja Filling

Place all the ingredients, except the pambazos and salsa, in a saucepan over a medium heat. Bring to the boil and then reduce the heat to low, simmering for 30 minutes or until the chicken is very tender.

Remove the chicken from the stock and shred using 2 forks.

Fill the pambazos while the meat is still hot. Smother the chicken with the salsa roja and serve.

About this recipe

These are lovely light buns that are served as finger food on special occasions. Traditional fillings include papas con chorizo (chorizo and potatoes) and pulled pork, beef, or chicken.

Ingredients

For the Pambazos
  • 7 g (1/4 oz) dried yeast
  • 170 ml (5 1/2 fl oz / 2/3 cup) warm water
  • 500 g (1 lb 2 oz/3 1/3 cups) strong flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 100 g (3 1/2 oz) lard, at room temperature
For the Pollo con Salsa Roja
  • 1 large skinless, boneless chicken breast (approximately 200 g/7 oz)
  • 500 ml (17 fl oz/2 cups) water
  • 3 pink peppercorns
  • 1/2 white onion, chopped
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 tablespoon white vinegar
  • 4 Pambazos
For the Salsa Roja
  • 125 ml (4 fl oz / 1/2 cup) water
  • 2 whole tomatoes
  • 1 red chilli, roughly chopped
  • 1/4 white onion 1/2 teaspoon salt
  • 7 g (1/4 oz / 1/4 cup) coriander (cilantro) leaves
  • 1/2 teaspoon salt
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