Pambazo
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 pambazos
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Calories
468 kcal
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Course
Main Course
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Cuisine
Mexican
Pambazo
Description
Pambazo centers on bread rolls dipped in a rich guajillo chile sauce made by blending soaked guajillo and optional arbol chiles with tomato, garlic, onion, and salt until smooth. The filling consists of diced potatoes boiled until fork-tender and cooked Mexican chorizo, forming a hearty and mildly spicy combination. The sauce-soaked bread absorbs flavors and moisture, providing softness and a subtle heat that complements the savory filling. Toppings like shredded lettuce, crumbled cotija cheese, pickled red onion, crema, and an additional salsa add freshness, creaminess, and contrasting tang.
The preparation includes carefully dipping only the top and bottom crust of the bread into the chile sauce to avoid sogginess on the inside. The cooked potatoes can be lightly fried after boiling to add crispiness and flavor before being combined with chorizo. This sandwich is typically served as a handheld meal showcasing Mexican flavors with a balance of spice, creamy toppings, and tender textures.
This recipe suggests making homemade Mexican chorizo for optimal flavor and notes that removing casing from store-bought chorizo before cooking improves texture. The condiment choices offer flexibility for adjusting spice and creaminess levels according to preference.
Ingredients
For the sauce
- 9 guajillo chiles rinsed, stemmed, and seeded
- 2 arbol chiles rinsed and stemmed, optional
- water as needed
- 1 Roma tomato
- 1 clove garlic
- ¼ medium white onion
- 1 ½ teaspoons kosher salt plus more as needed
For the Pambazo
- 2 ½ cups potato about 3 medium-sized potatoes, peeled and diced; russet or yukon gold
- water as needed
- 3 tablespoons olive oil divided
- 1 pound Mexican chorizo
- 6 telera bread roll halved lengthwise
Toppings
- lettuce thinly shredded
- cotija cheese crumbled
- Pickled red onion
- Salsa roja or salsa verde
- Mexican crema or sour cream
Instructions
- Make the sauce. Add the guajillo chiles, árbol chiles, and enough water to completely cover them in a medium pot. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.
- Using a slotted spoon, transfer the softened chiles to a blender. Add ½ cup fresh water, the tomato, garlic, onion, and salt. Blend until completely smooth. If the sauce is not smooth, strain it through a fine mesh sieve to remove any solids. Transfer to a bowl and set aside.
- Make the filling. Add the diced potatoes and enough water to completely cover them in a small pot. Bring to a boil over high heat, reduce the heat to low, cover, and cook for 5-7 minutes or until the potatoes are cooked through. They should be tender and easily pricked with a fork. Carefully drain the water and set aside.
- Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the chorizo and cook for 8-10 minutes, breaking it up into chunks and stirring occasionally until fully cooked through.
- Add the cooked potatoes to the skillet and lightly stir to combine. Cook for an additional 3 minutes, remove from heat, and set aside.
- Fry the telera bread. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brush a generous amount of the chile sauce all over the top and bottom crust of the telera bread. Place it in the hot oil crust side down and fry for 1 minute, until crispy. Flip and fry the inside of the bread for 1 more minute until crispy. Repeat this process with the remaining bread rolls, adding more oil when needed.
- Assemble the pambazos. Fill the telera bread with a scoop of the papas con chorizo filling, a drizzle of your favorite salsa, some shredded lettuce, a sprinkle of cotija cheese, some pickled red onions, and a little Mexican crema. Serve and enjoy!
Notes
- Remove casing from store-bought chorizo before cooking to improve texture and flavor.
- Brush the guajillo chile sauce only on the top and bottom crusts of the telera bread to prevent sogginess inside.
- Optionally, after boiling, lightly fry the diced potatoes for added flavor and a slight crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pambazos
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1pambazo | |
| Calories | 468kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 1469mg | 61% |
| Potassium | 203mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1926IU | 39% |
| Vitamin C | 4mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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