Recipe information
Make Pambazo in just 1h . Chorizo and Potatoes, Lettuce, Sour Cream & Queso Fresco.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Bread and Oil
Filling — Chorizo & Potatoes
Toppings & Garnishes
Guajillo Sauce (for soaking bread)
Guajillo Sauce (for soaking bread)
1. Rehydrate chiles
Remove stems and seeds from the guajillo chiles. Place chiles in a heatproof bowl and pour 2 cups of boiling water over them. Cover and let soak 15 minutes, or until softened.
2. Blend sauce
Drain chiles, reserving about 1/4 cup of the soaking liquid. Transfer chiles to a blender along with 1 garlic clove, 1 tablespoon white vinegar, 1 teaspoon ground cumin and 1 teaspoon salt. Add reserved soaking liquid as needed to reach a smooth, slightly thick sauce (about 1 cup). Blend until smooth. Pass through a fine-mesh strainer into a bowl to remove any fibrous bits. Taste and adjust salt or vinegar as needed.
Filling — Chorizo & Potatoes
3. Cook potatoes
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced potatoes and 1/2 teaspoon salt. Cook, stirring occasionally, until potatoes are tender and just starting to brown, about 10–12 minutes. Remove potatoes from the skillet and set aside.
4. Cook chorizo and combine
Using the same skillet, add the fresh chorizo (break up with a spoon). Cook over medium heat for 6–8 minutes until fully cooked and darker in color. Add the chopped onion and minced garlic to the chorizo and cook 3–4 minutes until the onion is translucent. Return the cooked potatoes to the skillet and stir to combine. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook 2 more minutes to let flavors meld. Keep warm.
Bread and Assembly
5. Prepare oil and sauce for bread
Pour about 1 cup vegetable oil into a wide, shallow pan (skillet or sauté pan) and warm over medium heat until shimmering but not smoking. Place the prepared guajillo sauce in a shallow bowl for dipping the rolls.
6. Dip and fry rolls
Working one roll at a time, slice each roll lengthwise keeping one side attached (like a hinge). Briefly dip the cut interior of the roll into the guajillo sauce so the crumb is saturated (about 2–3 seconds per side). Transfer the dipped roll to the hot oil, cut-side down, and fry 20–30 seconds until the exterior is crisp and slightly red from the sauce. Flip and fry the outside quickly (10–15 seconds) to warm through. Remove and drain on paper towels. Repeat with remaining rolls. Use caution: oil may spatter due to the sauce.
7. Fill the rolls
Open each fried roll and spoon ~1/3 to 1/2 cup of the chorizo-potato filling into each roll (adjust to roll size).
Toppings & Serving
8. Add toppings
Top each filled pambazo with shredded lettuce (about 1/2 cup per sandwich), a drizzle or dollop of Mexican crema or sour cream (about 1–2 tablespoons), and crumble queso fresco on top (about 1/2 ounce per sandwich). If desired, add salsa roja for extra heat.
9. Serve
Serve immediately with lime wedges on the side. Pambazos are best eaten hot and slightly crisp.
Local Coupons
No local coupons found for this recipe's ingredients.