5.0 from 21 votes
Pambazo
Pambazos are Mexican sandwiches with a potato and chorizo filling, made with telera bread dipped in a red guajillo chile sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 pambazos
Calories: 468 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the sauce
- 9 guajillo chiles, rinsed, stemmed, and seeded
- 2 árbol 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 peeled and diced russet or yukon gold potatoes (about 3 medium-sized potatoes)
- water, as needed
- 3 tablespoons olive oil, divided
- 1 pound Mexican chorizo*
- 6 telera bread rolls, halved lengthwise
Toppings
- Thinly shredded lettuce
- crumbled cotija cheese
- Pickled red onion
- Salsa roja or 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!
Cup of Yum
Notes
- I recommend making your own Mexican chorizo. If using store-bought chorizo, remove the casing before cooking.
- I recommend only brushing the top and bottom crust of the telera bread with the sauce, not the inside. Otherwise, it may get too soggy.
- After boiling them, you can lightly fry the potatoes for extra flavor and crispiness.
Nutrition Information
Serving
1pambazo
Calories
468kcal
(23%)
Carbohydrates
37g
(12%)
Protein
18g
(36%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
47mg
(16%)
Sodium
1469mg
(61%)
Potassium
203mg
(6%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1926IU
(39%)
Vitamin C
4mg
(4%)
Calcium
35mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6pambazos
Amount Per Serving
Calories 468
% 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.