Pambazo Recipe
Recipe information
Make Pambazo in just 45m. A Mexican sandwich dipped in a red sauce and filled with potatoes and chorizo.
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Ingredients
Pambazo Ingredients
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.
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