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
Units
Scale
- 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
