The Mexican pambazo is a bold and flavorful sandwich soaked in a rich guajillo sauce and stuffed with spicy chorizo and tender potatoes. This beloved street food offers a delicious combination of textures—crispy bread, saucy coating, and a hearty filling—topped with fresh ingredients for a perfect bite.
Why You’ll Love This Recipe
- Authentic Mexican street food – A traditional dish packed with bold flavors.
- Easy to make – Simple steps to create a restaurant-quality pambazo at home.
- Spicy and savory – The guajillo sauce adds a smoky kick to the crispy bread.
- Customizable toppings – Add more spice, cheese, or extra veggies to suit your taste.
- Perfect for any occasion – Great for lunch, dinner, or even a casual gathering.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Bolillo or telera bread rolls
- Dried guajillo chiles, deseeded
- Chicken broth
- Salt
- Garlic powder
- Vegetable oil
- Mexican chorizo, crumbled
- Medium potatoes, diced and boiled
- Shredded lettuce
- Crema (or sour cream)
- Crumbled queso fresco
- Jalapeño, sliced (optional)
Directions
- Soak the guajillo chiles in hot water for 10 minutes, then blend them with chicken broth, salt, and garlic powder until smooth.
- Heat 1 tablespoon of oil in a pan. Dip each bolillo roll in the guajillo sauce and lightly fry until crisp. Set aside.
- In another pan, cook the crumbled chorizo until browned. Add the boiled potatoes and stir until well combined.
- Slice the fried rolls in half and fill them with the chorizo-potato mixture.
- Top with shredded lettuce, crema, crumbled queso fresco, and jalapeño slices.
- Serve warm with a cold drink.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 sandwiches
- Calories: 450 kcal per serving
Variations
- Meat alternatives: Substitute chorizo with shredded chicken, carnitas, or even mushrooms for a vegetarian option.
- Extra heat: Add chipotle peppers to the guajillo sauce or mix in some hot sauce.
- Different bread: If bolillo or telera rolls are unavailable, try French bread or ciabatta.
- Topping ideas: Add avocado slices, pickled onions, or a sprinkle of cotija cheese for extra flavor.
Storage and Reheating
- Refrigeration: Store leftover chorizo-potato filling in an airtight container for up to 3 days. Keep the bread separate to prevent sogginess.
- Freezing: The chorizo-potato mixture can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Warm the filling in a skillet over medium heat. Reheat the bread in the oven at 350°F (175°C) for a few minutes to restore crispiness.
FAQs
What is a pambazo?
A pambazo is a Mexican sandwich made with bread dipped in guajillo sauce, lightly fried, and filled with chorizo and potatoes, then topped with fresh ingredients.
Can I make pambazos without chorizo?
Yes, you can use shredded chicken, refried beans, or sautéed mushrooms as a filling instead.
What can I use if I don’t have guajillo chiles?
You can substitute guajillo chiles with dried ancho chiles or mild red chili powder.
How spicy is a pambazo?
Guajillo chiles have a mild to medium heat, but you can make it spicier by adding jalapeños or hot sauce.
What is the best bread for pambazos?
Bolillo or telera rolls are the traditional choices, but French rolls or ciabatta can also work.
Can I bake the pambazo instead of frying?
Yes, after dipping in the sauce, you can bake the pambazo at 375°F (190°C) for 10 minutes instead of frying.
Is pambazo bread different from regular bolillo?
Yes, pambazo bread is usually softer and less crusty than a bolillo, making it ideal for soaking up the sauce.
Can I prepare the guajillo sauce in advance?
Yes, you can store the sauce in the refrigerator for up to 3 days or freeze it for longer storage.
What side dishes pair well with pambazos?
Pambazos go well with Mexican street corn (elote), refried beans, or a fresh avocado salad.
How do I prevent the bread from becoming too soggy?
Lightly frying the bread after dipping in the guajillo sauce helps maintain its texture. Serve immediately for the best results.
Conclusion
Mexican chorizo and potato pambazo is a flavorful, satisfying sandwich that brings the authentic taste of Mexican street food to your kitchen. With a crispy, saucy exterior and a savory filling, it is a delicious meal perfect for any occasion. Try this recipe and enjoy a bold, spicy twist on a classic sandwich!
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Mexican Chorizo and Potato Pambazo
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
Description
A spicy, flavorful Mexican sandwich soaked in guajillo sauce and stuffed with chorizo, potatoes, and fresh toppings. A must-try street food favorite!
Ingredients
- 4 bolillo or telera bread rolls
- 2 dried guajillo chiles, deseeded
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1/2 lb Mexican chorizo, crumbled
- 2 medium potatoes, diced and boiled
- 1 cup shredded lettuce
- 1/2 cup crema (or sour cream)
- 1/2 cup crumbled queso fresco
- 1 jalapeño, sliced (optional)
Instructions
- Soak guajillo chiles in hot water for 10 minutes, then blend with chicken broth, salt, and garlic powder until smooth.
- Heat 1 tablespoon of oil in a pan, dip each bolillo roll in the guajillo sauce, and lightly fry until crisp. Set aside.
- In another pan, cook the crumbled chorizo until browned. Add boiled potatoes and stir until well combined.
- Slice the fried rolls in half and fill them with the chorizo-potato mixture.
- Top with shredded lettuce, crema, crumbled queso fresco, and jalapeño slices.
- Serve warm with a cold drink.
Notes
- Bolillo or telera bread works best for pambazos, but you can substitute with French rolls if needed.
- Adjust spice level by adding more guajillo chiles or including a spicy salsa on top.
- For a vegetarian version, swap chorizo for sautéed mushrooms or black beans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Street Food
- Method: Pan-fried
- Cuisine: Mexican
