Pambazos (Mexican Chorizo and Potato Sandwich)

Name: Pambazos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 5 to 6 large guajillo peppers (seeds removed); ¼ large onion; 1 large garlic clove (peeled); ½ teaspoon salt; ½ teaspoon black pepper; 3 potatoes or 2 large russet potatoes (peeled and cut into small cubes); 9 ounces (250 g) beef or soy chorizo; 4 telera breads (cut in half. see notes for substitutions); 2 tablespoons vegetable oil; 2 cups shredded lettuce like romaine or iceberg; 1 cup crumbled cotija or queso fresco; ½ cup Mexican crema; Mexican pickled onions; salsa chile de arbol (Optional); or salsa verde (Optional)

Pambazos are a mouth watering Mexican sandwich stuffed with a mixture of potatoes and chorizo, lettuce, queso & crema. The bread is covered in a delicious guajillo salsa and crisped to perfection. Irresistible!

🗒️ In This Post

What Is a Pambazo?

Hello friends! Roll out the pink butcher paper (aka food red carpet), it’s time for Pambazos! Things will be getting a little messy but delicious!

Pambazos are Mexico City’s messiest, most loved street sandwich. You’ll find them at street stands and fondas, almost always filled with papas con chorizo.

Soft telera bread gets dunked in red guajillo salsa, crisped on a hot comal, then stuffed with chorizo and potatoes, crunchy lettuce, crema and crumbly queso fresco. One reader put it perfectly: this is not a sandwich, it’s a meal.

They’re cheap to make, they feed a crowd, and the salsa, filling and pickled onions can all wait in the fridge a day, so dinner comes together in about 15 minutes.

♥️ xo, Ana

**This post was originally published on Oct 2021. It has been updated to be more helpful.

Pambazos Vs Tortas Ahogadas

Are Pambazos and Tortas Ahogadas the same? They are not the same! Here are differences between Tortas and Pambazos.

The Torta Ahogada is from Guadalajara. It’s made with birote, a crusty, salty roll, filled with carnitas and refried beans, then drowned (ahogada) in tomato salsa and fiery chile de árbol sauce. You eat it with a fork, or very carefully.
The Pambazo is from central Mexico. The soft roll is dipped in guajillo salsa and fried, then filled with chorizo and potatoes and topped with lettuce, crema and queso. You eat it with your hands and a pile of napkins.

A half eaten pambazo mexican sandwich on a plate.

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

Ingredients

For The Sauce

Guajillo peppers – remove the seeds prior to cooking. If you can’t find guajillo peppers, you can use Chile Negro, California or New Mexico.
Onion – white or yellow will work fine.
Garlic – fresh is always better
Salt and pepper

For The Pambazo

Yellow or russet potatoes peeled and cut into small cubes. Cutting the potatoes first will speed up the cooking process.
Beef or soy chorizo. – Homemade is always better as you know what’s in it and it’s leaner than the store bought kind.
Telera breads cut in half. See below for substitutions.

Toppings

Shredded lettuce like romaine or iceberg – You want to use firm lettuce that will hold up well inside the torta.
1 cup crumbled cotija or queso fresco
½ cup Mexican crema
Mexican pickled onions
salsa chile de arbol Optional
or salsa verde Optional

Make Ahead

Make-ahead components of this recipe will allow you to prepare the Pambazo in advance when you have more time, and then simply reheat or assemble them when you’re ready to eat. This can be a huge time-saver, especially on busy weekdays.

Make ahead the salsas
Pickled onions
The chorizo and potato mixture.

The Pambazo Pan (the bread)

Pan de pambazo is hard to find outside Mexico, so telera rolls are my go-to. You’ll find them at Mexican bakeries and in the bakery section of a lot of US grocery stores. Bolillos work too. Look for a roll that’s soft inside with a smooth, firm top, and skip crusty baguette-style bread. Day-old rolls are even better than fresh, they hold up to the dip without going soggy.

A stack of telera bread on a white plate.

How To Make Pambazos

The full recipe with amounts is in the card below. Here’s what each step looks like.

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.

Dried red chilies and onion wedges soaking in a pot of liquid.

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.

A glass bowl filled with red enchilada sauce and a wooden spoon, with a pan of meat filling visible in the background.

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 Filling

A light-colored saucepan filled with diced potatoes boiling in water, resting on a striped kitchen towel.

Boil the potato cubes until a fork slides right in.

A potato masher mixing diced potatoes and chorizo in a frying pan.

Brown the chorizo, spoon off any extra grease, then add the potatoes and smash them into the chorizo. That rough mash is what keeps the filling from sliding out of the bread.

Make The Pambazos

Cooking telera bread with guajillo sauce on a comal.

Dip and fry the bread. Give the outside of each roll a quick dunk or brush of salsa, no soaking. Lay it on the hot, oiled comal until the edges look darker and feel crisp.

A mix of chorizo and cooked potatoes on top of a slice of telera bread.

Pile it in. Filling first, then lettuce, a drizzle of crema, crumbled queso, pickled onions and an extra spoonful of salsa.

This dish is messy so be ready and grab lots of napkins! It’s also finger licking good and no one will judge you for that. Enjoy!

A pambazo on a white plate garnished with queso, crema and lettuce.

What to Serve with Pambazos

Pambazos are a full meal on their own. Pour a tall glass of agua de jamaica, agua de melón or horchata. For a side, go with refried beans or a few chiles toreados. For dessert, arroz con leche or sweet empanadas.

Ana’s Recipe Tips

Quick dip only. Coat just the outside of the bread so the inside stays fluffy. A long soak turns it to mush.
Add oil as you go. Each bread half needs a little oil to crisp. Drizzle in a teaspoon or two between batches.
Medium heat. Too hot and the salsa scorches before the bread crisps.
Keep them warm. Hold fried rolls on a rack in a 200°F (95°C) oven until everything is ready.
Want more heat? Blend 1 or 2 chiles de árbol into the salsa.
Street-stand style. Some vendors fill the roll first, then dip and fry the whole torta. It’s messier but so good.
Meatless pambazos. Swap in my soy chorizo. Homemade beef chorizo is a leaner option than store-bought pork.

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FAQ

What can I use instead of guajillo chiles?

Dried California or New Mexico chiles are the closest match. They’re milder and a little less tangy, so taste and add salt as needed.

Can I make pambazos ahead of time?

Yes, up to the point of frying the bread. Make the salsa, filling and pickled onions a day or two ahead and keep them in the fridge. Dip, fry and assemble right before eating, or the bread gets soggy.

What bread can I use for pambazos?

Pan de pambazo is the traditional roll. Telera rolls are the easiest swap in the US, and bolillos work too. Pick a soft roll with a smooth top and skip crusty bread.

Are Pambazos Spicy?

Mild to medium. Guajillos land around 2,500 to 5,000 on the Scoville scale, about the same as a mild jalapeño, and they bring more fruity, smoky flavor than burn. Most kids handle them fine. For real heat, add salsa de chile de árbol on top.

Pambazo’s History

The story most often told says pambazos began in Veracruz, created in honor of Empress Carlota, with a roll shaped after Pico de Orizaba, the volcano on the Veracruz–Puebla border. Another explanation ties the name to “pan basso,” a cheap bread made from lower-grade flour. Mexico City is where they became famous, sold as an antojito at street stands all over the city.

Mexican Recipes

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