Description
Pambazos Sandwiches are a classic Mexican street food made with soft rolls dipped in a spicy guajillo sauce, then stuffed with chorizo, potatoes, shredded lettuce, crema, and queso fresco. They’re bold, messy, and irresistibly delicious.
Ingredients
Units
Scale
- 6 bolillo rolls or telera rolls
- 5 dried guajillo chilies, stemmed and seeded
- 2 cloves garlic
- 1/2 onion
- 1 cup chicken broth
- 2 tbsp vegetable oil (plus more for frying)
- 1 lb Mexican chorizo
- 3 medium potatoes, peeled and diced
- Salt and pepper, to taste
- 1 cup shredded lettuce
- 1/2 cup Mexican crema
- 1/2 cup queso fresco, crumbled
- Salsa, for serving (optional)
Instructions
- Cook diced potatoes in salted boiling water until tender. Drain and set aside.
- In a skillet, cook chorizo until browned. Add cooked potatoes and mix. Season to taste. Keep warm.
- To make the guajillo sauce, simmer chilies in water until softened. Blend with garlic, onion, and chicken broth until smooth.
- Strain sauce into a bowl. Heat 2 tbsp oil in a skillet, pour in sauce, and cook for 5 minutes. Season with salt.
- Slice rolls open without cutting all the way through. Dip each roll in the warm guajillo sauce, coating all sides.
- In a skillet, fry dipped rolls until slightly crispy.
- Stuff each roll with the chorizo-potato mixture, lettuce, crema, and queso fresco. Add salsa if desired.
- Serve immediately while warm.
Notes
- Use mild sausage if you prefer less spice.
- Keep rolls warm in the oven if making multiple batches.
- For a vegetarian version, replace chorizo with sautéed mushrooms or beans.
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 70mg