Pambazos Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
355 kcal
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Course
Main Course
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Cuisine
Mexican
Pambazos Recipe
Description
Pambazos are Mexican sandwiches known for their distinctive preparation, starting with a soft telera bread dipped into a guajillo pepper-based salsa that infuses the bread with a mild, smoky heat. This recipe begins by rehydrating guajillo peppers with onion and garlic to make a smooth, flavorful sauce that the bread is submerged in before toasting.
The filling features a combination of cooked cubed potatoes and cooked chorizo sausage, gently mashed together to form a cohesive, savory mixture with a satisfying texture. Once the bread is coated and slightly fried, it is filled generously with the chorizo and potato mix, then topped with fresh romaine lettuce, crumbled cotija cheese, Mexican crema, and optional pickled onions or spicy salsa. The contrast of vibrant salsa-soaked bread, rich filling, fresh crunch, and creamy toppings characterizes the pambazo experience.
If telera bread is unavailable, any soft yet sturdy bread with a smooth crust can be substituted. This recipe emphasizes fresh preparation of the salsa and filling, but toppings may be varied according to preference. The Pambazo is typically served warm as a flavorful street food snack or light meal.
Ingredients
For the salsa
- 5 to 6 guajillo pepper seeds removed, large
- ¼ onion large
- 1 garlic peeled, large clove
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Pambazo
- 3 potatoes peeled and cut into small cubes, or 2 large russet potatoes
- 9 ounces beef chorizo or soy chorizo, 250 g
- 4 telera bread cut in half. see notes for substitutions
- 2 tablespoons vegetable oil
Toppings
- 2 cups romaine lettuce shredded; or iceberg lettuce
- 1 cup cotija cheese crumbled; or queso fresco
- ½ cup Mexican crema
- Mexican pickled onions
- salsa, chile de arbol Optional
- salsa, chile de arbol Optional, or salsa verde
Instructions
Cook the Pambazo salsa
- In a small to medium pot, add the ¼ of a large onion, 1 garlic clove and a ½ teaspoon of salt & pepper. Add enough water to cover the onions.
- Bring to a boil then lower heat to medium. Cook for 5 minutes.
- Add the guajillo chiles making sure they're completely under the water. Turn off heat and let them sit for 10 minutes or until the chiles are soft and pliable.
- In a blender or food processor, add the chile guajillos, onion, garlic plus 1 ½ cup of the chili water. Blend until smooth and transfer to a bowl.
Make the Chorizo mixture
- While the chiles are getting hydrated, cook the cubed potatoes in a small pot with enough water to cover the potatoes. Cook for 15 minutes on medium-high heat or until soft. Drain and set aside.
- In a large skillet, add the chorizo and cook over medium high heat for 10 minutes.
- Add the potatoes to the cooked chorizo and mix well or smash them a little bit in the chorizo a little bit to form a more solid consistency. This will help the chorizo/potato mixture stay inside the sandwich better.
Make the Pambazo
- On a large skillet or comal, add the 2 tablespoons of oil. Heat over medium heat.
- Brush the telera with the salsa or dip it into the salsa to cover the outside of the bread.
- Fry the bread on the skillet or comal until lightly crispy on the outside. Repeat the process for all of the bread.
- Open the telera bread and fill with the chorizo and potato mixture, lettuce, crema, crumbled queso, pickled onion and salsa if using any.
- Enjoy!
Notes
- If telera bread is not available, substitute with a soft bread that has a smooth surface and sturdy inside to maintain the characteristic texture.
- Toppings like lettuce, cotija cheese, crema, and pickled onions add essential texture and flavor contrast to the savory filling and salsa-soaked bread.
- The calorie count does not include toppings; plan accordingly if tracking nutrition.
- The guajillo salsa and pickled onions can be prepared ahead of time to facilitate assembly.
- The chorizo and potato mixture can be smashed slightly to improve cohesion and ease of filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1Pambazo | |
| Calories | 355kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 634mg | 26% |
| Potassium | 361mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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