Main Course

Pambazos

Name: Pambazos
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 6 pcs guajillo chili dried, stems and seeds removed; 2 clove garlic peeled; 1 tbsp white vinegar; 0.5 tsp oregano dried; 0.25 tsp cumin ground; 1 tsp salt; 0.25 tsp black pepper ground; 1 cup water; 2 pcs potato medium, peeled and diced; 200 g chorizo Mexican, casing removed; 0.5 pcs onion small, finely chopped; 2 tbsp oil vegetable or canola; 4 pcs flour dusted roll telera or bolillo style; 1 cup lettuce shredded; 0.5 cup sour cream; 0.25 cup cotija cheese crumbled

Pambazos are a classic Mexican street food, featuring bread rolls dipped in a guajillo chili sauce, then filled and pan-fried. This recipe creates a savory and slightly spicy sandwich with a crispy exterior and a soft, flavorful interior. It's a comforting and hearty meal.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

sauce

6 pcsguajillo chili, dried, stems and seeds removed
2 clovegarlic, peeled
1 tbspwhite vinegar
0.5 tsporegano, dried
0.25 tspcumin, ground
1 tspsalt
0.25 tspblack pepper, ground
1 cupwater

filling

2 pcspotato, medium, peeled and diced
200 gchorizo, Mexican, casing removed
0.5 pcsonion, small, finely chopped

cooking

2 tbspoil, vegetable or canola

base

4 pcsflour dusted roll, telera or bolillo style

garnish

1 cuplettuce, shredded
0.5 cupsour cream
0.25 cupcotija cheese, crumbled

Equipment

pot · griddle · large skillet · paper towels · fine-mesh sieve · blender · spatula

The method

Step by step

1
Begin by preparing the guajillo chili sauce: place the guajillo chilies in a small pot, cover with water, and bring to a boil.
About 5 min
2
Remove from heat and let the chilies soak for 15-20 minutes until softened.
About 20 min
3
Drain the chilies, reserving a small amount of the soaking water, then transfer them to a blender along with the garlic, white vinegar, dried oregano, ground cumin, salt, and black pepper.
About 2 min
4
Add the fresh water and blend until smooth, adding a little reserved soaking water if needed to achieve a pourable consistency.
About 3 min
5
Strain the sauce through a fine-mesh sieve into a bowl to remove any solids, then set aside.
About 3 min
Cook’s note: Press firmly on solids in the sieve to extract maximum flavor.
6
Next, prepare the filling: boil the diced potatoes in lightly salted water until tender, about 10-15 minutes, then drain and set aside.
About 15 min
7
In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through.
About 7 min
Cook’s note: The chorizo will render its own fat for cooking.
8
Add the finely chopped onion to the skillet with the chorizo and cook until softened, about 3-5 minutes.
About 5 min
9
Stir in the cooked potatoes and mash them slightly with the back of a spoon to combine with the chorizo mixture.
About 3 min
10
Split the flour dusted rolls horizontally, but not all the way through, creating a pocket.
About 2 min
11
Generously fill each roll with the potato and chorizo mixture.
About 3 min
12
Dip each filled roll into the guajillo chili sauce, ensuring both sides are fully coated.
About 2 min
Cook’s note: Don't soak them too long, just a quick dip.
13
Heat the cooking oil in a large skillet or griddle over medium heat.
About 1 min
14
Place the dipped rolls in the hot oil and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy.
About 8 min
Cook’s note: Work in batches if necessary to avoid crowding the pan.
15
Remove the pambazos from the skillet and drain on paper towels.
About 1 min
16
Serve immediately, garnished with shredded lettuce, a drizzle of sour cream, and crumbled cotija cheese.
About 1 min

Keep it good

Storage

Store leftover pambazos in an airtight container in the refrigerator.

Reheating

Reheat in a dry skillet over medium heat until warmed through and crispy.