Description
This Authentic Pambazos Recipe features traditional Mexican sandwiches made with pambazo rolls dipped in a flavorful red guajillo pepper sauce, filled with a savory mixture of potatoes and chorizo, and topped with shredded lettuce, crumbled cheese, and creamy Mexican crema. Crispy on the outside and tender inside, these pambazos make for a delicious and comforting meal perfect for any occasion.
Ingredients
Scale
Bread
- 6 pambazo rolls or bolillo rolls
Filling
- 1 lb potatoes, peeled and diced
- 1/2 lb Mexican chorizo, casing removed
- Salt, to taste
Red Sauce
- 4 dried guajillo peppers, stemmed and seeded
- 2 cups chicken or vegetable broth
- 1 clove garlic
- 1/4 onion
- 1 tsp dried oregano
- 1 tbsp white vinegar
Toppings
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco or panela cheese
- 1/2 cup Mexican crema or sour cream
Other
- Vegetable oil, for frying and toasting
Instructions
- Boil Potatoes: Place the diced potatoes in a pot of boiling water and cook until tender, about 10-15 minutes. Drain and set aside.
- Cook Chorizo: In a skillet over medium heat, cook the Mexican chorizo until it is browned and fully cooked, breaking it up as it cooks. Add the cooked potatoes and salt to taste, mixing everything well. Set aside the filling mixture.
- Prepare Red Sauce: In a pot, combine the dried guajillo peppers, garlic clove, quartered onion, dried oregano, white vinegar, and chicken or vegetable broth. Bring to a boil and simmer for about 10 minutes until the peppers soften.
- Blend Sauce: Transfer the pepper mixture to a blender and blend until smooth to form the red sauce. Optional: strain the sauce through a sieve to remove any solids for a smoother texture.
- Heat Oil: Heat vegetable oil in a pan over medium heat.
- Dip Rolls: Slice the pambazo rolls horizontally, keeping them hinged. Briefly dip each roll into the red sauce, ensuring they are thoroughly soaked but not falling apart.
- Toast Rolls: Place the soaked rolls on a hot skillet and toast them for about 2 minutes on each side until they become crispy and slightly charred.
- Assemble Pambazos: Fill each toasted roll with the potato and chorizo mixture. Top with shredded lettuce, crumbled queso fresco or panela cheese, and drizzle generously with Mexican crema or sour cream.
- Serve: Serve the pambazos warm and enjoy this authentic Mexican treat!
Notes
- Use bolillo rolls if pambazo rolls are unavailable; they provide a similar texture.
- Remove seeds and stems from dried guajillo peppers to avoid bitterness in the sauce.
- Adjust the amount of red sauce soaking time so the bread holds together without becoming soggy.
- For a vegetarian version, substitute chorizo with sautéed mushrooms or seasoned beans.
- Serve with a side of pickled onions or jalapeños for added zest.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sandwiches
- Method: Stovetop
- Cuisine: Mexican
