Pambazo Recipe
A Mexican sandwich dipped in a red sauce and filled with potatoes and chorizo.
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Ingredients
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Pambazo Ingredients
Method
Cooking Directions
- 1
Prepare the Potatoes
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and set aside.
- 2
Cook the Chorizo
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chorizo and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Stir in the boiled potatoes and mix well. Remove from heat.
- 3
Prepare the Sauce
Soak the red guajillo chiles in hot water for about 10 minutes. Drain and blend with garlic and a pinch of salt until smooth. If needed, add a little water to reach a sauce consistency.
- 4
Assemble the Pambazo
Heat the remaining tablespoon of oil in a skillet. Dip each bolillo roll into the red sauce, covering both sides. Place the rolls in the skillet and cook until golden brown, about 2-3 minutes per side.
- 5
Serve
Fill the prepared bolillo rolls with the chorizo and potato mixture. Top with shredded lettuce, a drizzle of cream, and crumbled cheese. Serve immediately.