Pambazos are a mouth watering Mexican sandwich stuffed with a mixture of potatoes and chorizo, lettuce, crumbled queso & crema. The bread is covered in a delicious guajillo salsa and crisped to perfection. Irresistible!
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 you can't find telera bread, find any other kind that has is soft but solid inside. The texture on the top must be smooth in texture.
Make Ahead
Make ahead the salsas
Pickled onions
The chorizo and potato mixture.
Nutrition note: Toppings are not included in the pambazo calories.