Go Back Email Link
+ servings
A pambazo on a white plate garnished with queso, crema and lettuce.
Print

Pambazos Recipe

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!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 355kcal
Author Ana Frias

Ingredients

For the salsa

  • 5 to 6 large guajillo peppers seeds removed
  • ¼ large onion
  • 1 large garlic clove peeled
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Pambazo

  • 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

Toppings

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 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.
Nutrition note: Toppings are not included in the pambazo calories. 

Nutrition

Serving: 1Pambazo | Sodium: 634mg | Sugar: 2g | Fiber: 2g | Potassium: 361mg | Calories: 355kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 5g | Saturated Fat: 1g | Fat: 17g | Protein: 12g | Carbohydrates: 41g