Mexican
Pambazos
These Mexico City-style pambazos are stuffed with chorizo and potato, dipped in a mild guajillo chile sauce, then griddled until the bread is red, crisp-edged, and fragrant. Serve them generously with lettuce, crema, queso fresco, and salsa.
Watch it madeCocinando Con Raquel · 18:08
Ingredients
- Pambazo or telera rolls2
- Mexican chorizo, casing removed150g
- Yukon Gold or white potatoes, peeled and diced250g
- Dried guajillo chiles, stemmed and seeded4
- Garlic clove1
- White onion1/4 small
- Mexican oregano1/4 tsp
- Ground cumin1 pinch
- Kosher saltto taste
- Vegetable oil or lard2 tbsp
- Shredded iceberg or romaine lettuce1 cup
- Mexican crema1/4 cup
- Queso fresco, crumbled1/3 cup
- Salsa verde or salsa roja1/4 cup
Method
- Place the diced potatoes in a small pot, cover with salted water, and simmer for 10 to 12 minutes until tender; drain well.
- Toast the guajillo chiles briefly on a dry comal or skillet for a few seconds per side until aromatic, taking care not to burn them.
- Soak the toasted chiles in hot water for 10 minutes until softened, then drain.
- Blend the softened chiles with the garlic, onion, oregano, cumin, 1/2 cup water, and salt until very smooth.
- Strain the chile sauce through a fine sieve into a shallow bowl, pressing with a spoon to extract as much sauce as possible.
- Cook the chorizo in a skillet over medium heat for 6 to 8 minutes, breaking it up, until browned and its fat has rendered.
- Add the cooked potatoes to the chorizo and mash lightly so some pieces stay chunky; cook for 3 to 4 minutes, then adjust salt.
- Split the rolls lengthwise without cutting all the way through and fill each with the chorizo-potato mixture.
- Brush or dip the outside of each filled roll in the guajillo sauce until well coated but not soaked through.
- Heat the oil or lard on a comal or skillet over medium heat and griddle the pambazos for 2 to 3 minutes per side until the bread is red, lightly crisp, and warmed through.
- Open each pambazo carefully and add shredded lettuce, crema, queso fresco, and salsa.
- Serve immediately while the bread is crisp and the filling is hot.
Common questions
Can I substitute the guajillo chiles if I can’t find them?
Yes. Use dried ancho chiles for a milder, sweeter sauce, or a mix of ancho and New Mexico chiles. Avoid very hot chiles unless you want extra heat; the sauce should be savory, not overly spicy.
How long does it take to make pambazos from start to finish?
Plan on about 35 to 45 minutes total. The potatoes take 10 to 12 minutes, the chiles need about 10 minutes to soften, and the filling and sandwich assembly take another 15 to 20 minutes.
What are the most common mistakes when making pambazos?
Burning the chiles is the biggest one; they turn bitter fast. Also avoid over-blending the sauce with too little liquid, overcooking the potatoes into mush, and soaking the bread too long so it falls apart.
How should I store leftovers, and can I make parts ahead?
Store the chile sauce and filling separately in airtight containers for up to 3 days in the fridge. Assemble and fry the sandwiches just before serving. Leftover assembled pambazos get soggy and are best reheated in a skillet.
What’s the best way to serve pambazos?
Serve them hot, topped generously with shredded lettuce, crema, queso fresco, and salsa. Pair with pickled jalapeños or refried beans if you like. Eat them right after frying for the crispiest, most satisfying texture.