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!
Servings 4 people
Calories 355kcal
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
- 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
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.
Make Ahead
- Make ahead the salsas
- Pickled onions
- The chorizo and potato mixture.
Nutrition
Serving: 1Pambazo | Calories: 355kcal | Carbohydrates: 41g | Protein: 12g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 634mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g