Description
This Authentic Pambazos Recipe features traditional Mexican sandwiches filled with a flavorful chorizo and potato mixture, dipped in a vibrant guajillo chile sauce, lightly fried to crispy perfection, and topped with fresh lettuce, queso fresco, crema, and onions. Perfect as a satisfying main course showcasing the rich heritage of Mexican street food.
Ingredients
Scale
For the Pambazos
- 6 telera or bolillo rolls
For the Guajillo Sauce
- 5 dried guajillo chiles, seeded and stemmed
- 1 garlic clove
- ¼ small white onion
- 1 cup water (for blending)
- 1 tablespoon vegetable oil (plus more for frying)
For the Filling
- 1 pound Mexican chorizo (casings removed)
- 2 medium potatoes, peeled and diced
- ¼ teaspoon salt
For Topping
- 2 cups shredded lettuce
- 1 cup crumbled queso fresco
- ½ cup Mexican crema or sour cream
- ½ cup diced white onion
Instructions
- Boil Potatoes: Peel and dice the potatoes, then boil them in salted water until fork-tender, about 10 minutes. Drain and set aside.
- Cook Chorizo Mixture: In a large skillet over medium heat, cook the Mexican chorizo, breaking it up with a spoon until fully cooked. Stir in the boiled potatoes and cook together for an additional 2–3 minutes. Remove from heat.
- Prepare Guajillo Sauce: Toast the guajillo chiles lightly in a dry skillet until fragrant, then soak them in hot water for about 10 minutes until softened. Blend the softened chiles with garlic, onion, and 1 cup of water until smooth. Optionally strain the sauce for a smoother texture.
- Simmer Sauce: Heat 1 tablespoon of vegetable oil in a skillet, add the guajillo chile sauce, and simmer for 5 minutes to develop flavor.
- Prepare Rolls: Slice each telera or bolillo roll in half, being careful not to cut all the way through to keep the sandwich intact.
- Dip Rolls in Sauce: Dip each roll thoroughly into the warm guajillo chile sauce until well coated.
- Fry the Rolls: Heat a little oil in a large skillet or griddle and lightly fry the dipped rolls on both sides until they turn slightly crispy and golden.
- Assemble Pambazos: Fill each fried roll with a generous portion of the chorizo and potato mixture.
- Add Toppings: Top the filled sandwiches with shredded lettuce, crumbled queso fresco, Mexican crema or sour cream, and diced white onion for a fresh and creamy finish.
- Serve: Serve the pambazos warm for an authentic Mexican street food experience.
Notes
- Traditionally, telera rolls are used, but bolillos or soft sandwich rolls make good substitutes.
- For variation, swap chorizo with shredded chicken or a vegetarian filling.
- The guajillo sauce is mild; for extra heat, add a chile de árbol during blending.
- If gluten sensitivity is a concern, use gluten-free rolls to make the dish gluten-free.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
