STUFFED PAMBAZOS
(8 servings)

PAMBAZOS

3-3/4 cup flour
1/2 teaspoon cream of tartar
3 teaspoons baking powder
1 tablespoon salt
7 tablespoons butter or vegetable shortening
4 eggs
1/2 cupmilk

STUFFING

1 large onion, chopped
1 tablespoon lard
1 pound chorizo, crumbled
3 potatoes, peeled, cut in cubes, and cooked
3 chipotle chiles, pickled or in marinade, chopped
Salt

GARNISH

2 ripe avocados, mashed
1 head romaine, shredded

VINAIGRETTE

6 tablespoons olive oil
3 tablespoons vinegar
1 teaspoon sugar
Salt and pepper

To make the pambazos, sift the dry ingredients together. Cut in the butter until the mixture resembles small peas. Add the eggs and enough of the milk to make a smooth dough. Roll out on a floured surface. Cut the dough into 4-or 5-inch circles. With a rolling pin, shape the circles into ovals. With a sharp knife carefully score a cross on the center of each oval -- be careful not to cut all the way through the dough. Fry in hot oil or lard until golden and puffed. Drain on brown paper. Fill the hollowed center with the stuffing. Garnish with avocado and the lettuce dressed with vinaigrette. Serve hot.

To make the stuffing, saute the onion in hot lard until translucent. Add the chorizo and cook until lsft. Add the potatoes, chiles, and salt to taste. Continue to cook until the flavors are blended and the mixture has thickened.

To make the vinaigrette, combine the ingredients in a jar with a tight-fitting lid and shake well.

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