Pambazos
Pambazos are traditional Mexican sandwiches made with soft bread soaked in a rich red sauce and filled with delicious potatoes and chorizo. This hearty dish is perfect for any meal and packed with flavor.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Boil the cubed potatoes in salted water until tender, about 10 minutes. Drain and set aside.
- 2
In a skillet, cook the chorizo over medium heat until browned, breaking it apart with a spoon, about 5 minutes.
- 3
Add the boiled potatoes to the chorizo in the skillet, mixing well. Season with salt and pepper to taste. Remove from heat and set aside.
- 4
While the filling cools, prepare the guajillo sauce. Soak the guajillo chiles in hot water for about 10 minutes until softened. Drain.
- 5
Blend the soaked guajillo chiles, garlic, cumin, and a pinch of salt in a blender, adding a little water if needed to create a smooth sauce.
- 6
Heat a skillet over medium heat. Dip each bolillo roll into the guajillo sauce to coat lightly, then place the rolls in the skillet. Fry each side until golden brown, about 1-2 minutes per side.
- 7
Remove the fried bolillos and fill each one with the potato and chorizo mixture. Top with shredded lettuce and crumbled queso fresco.
- 8
Serve warm and enjoy your delicious pambazos.
Cook notes
Tips
Make sure to soak the chiles long enough for easy blending.
Adjust the spice by using less chorizo or opting for a mild variety.
Ensure the potatoes are well-drained before mixing with chorizo to avoid sogginess.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover filling in an airtight container in the refrigerator for up to 3 days.
- Reheat the filling before assembling your pambazos again.
Substitutions
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Opt for vegetarian chorizo for a meat-free version.
What to Serve With
- Mexican rice
- Refried beans
- A simple side salad
Common Mistakes
- Not frying the rolls long enough for proper crispness.
- Over-soaking the bolillos in sauce, making them too soggy.
Recipe FAQ
Can I make pambazos ahead of time?
Yes, you can prepare the filling and sauce ahead of time. Assemble and fry the pambazos just before serving.
What if I can't find bolillo rolls?
You can substitute bolillo with any crusty sandwich roll, like French bread or telera.
Are pambazos spicy?
The spice level can be adjusted according to your preference by using mild chorizo or reducing the amount of guajillo chiles.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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