Pambazo is a traditional Mexican sandwich featuring bread dipped in a flavorful guajillo pepper sauce, filled with chorizo and potatoes, and garnished with fresh toppings.
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Ingredients
🌶️ 4 dried guajillo peppers
💧 2 cups water
🧄 2 cloves garlic
🧂 Salt, to taste
🥔 2 medium potatoes, peeled and diced
🌭 8 oz Mexican chorizo
🥖 4 bolillo rolls or similar crusty bread
🧈 2 tablespoons vegetable oil
🥬 Shredded lettuce
🧀 Crumbled queso fresco
🍅 Sliced tomatoes
🧅 Sliced onions
🥑 Sliced avocado
🍶 Mexican crema or sour cream
Equipment
• Blender
• Skillet
• Saucepan
• Knife and cutting board
• Tongs
Prep Time
20 minutes
Cook Time
30 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 450
• Protein: 15g
• Carbohydrates: 50g
• Fat: 20g
Instructions
1. Prepare the Guajillo Pepper Sauce
o Remove stems and seeds from the guajillo peppers.
o In a saucepan, bring 2 cups of water to a boil.
o Add the guajillo peppers and boil for 5 minutes until softened.
o Transfer the peppers and cooking water to a blender.
o Add garlic and blend until smooth.
o Season with salt to taste.
2. Prepare the Filling
o In a skillet, cook the diced potatoes until tender.
o Add the chorizo and cook until browned and fully cooked.
o Mix the potatoes and chorizo together.
3. Assemble the Sandwiches
o Slice the bolillo rolls open, leaving one side attached.
o Dip each roll into the guajillo sauce, ensuring it's well-coated.
o In a skillet, heat vegetable oil over medium heat.
o Fry the dipped rolls until slightly crispy on both sides.
o Fill each roll with the potato and chorizo mixture.
o Top with shredded lettuce, crumbled queso fresco, sliced tomatoes, onions, avocado, and a drizzle of crema.
Cooking and Serving Tips
• Variations: Substitute chorizo with shredded chicken or beef for a different filling.
• Serving Suggestions: Serve with a side of pickled jalapeños or salsa for added heat.
• Storage: Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 1 day. Reheat in a skillet to maintain crispiness.
Enjoy your Pambazo! 🌮