Description
This Authentic Pambazos Recipe brings the vibrant flavors of Mexican street food to your kitchen. A delicious chorizo and potato filling, topped with fresh ingredients, all sandwiched in a flavorful guajillo chile sauce-soaked roll.
Ingredients
Scale
For the Filling:
- 6 telera or bolillo rolls (or other soft sandwich rolls)
- 4 medium potatoes (peeled and diced)
- 1 pound Mexican chorizo (casings removed)
For the Chile Sauce:
- 4 dried guajillo chiles (stemmed and seeded)
- 1 clove garlic
- ¼ small white onion
- 1 cup water
- Salt to taste
Additional Ingredients:
- Vegetable oil for frying
- 2 cups shredded lettuce
- 1 cup crumbled queso fresco
- ½ cup Mexican crema
- ½ cup finely diced white onion
Instructions
- Prepare the Filling: Cook diced potatoes until tender, drain, and set aside. Brown chorizo in a skillet, add potatoes, and mix. Keep warm.
- Make the Chile Sauce: Soak guajillo chiles, blend with garlic, onion, and water until smooth. Strain and simmer with salt.
- Assemble the Pambazos: Dip rolls in sauce, sear in a skillet. Fill rolls with chorizo-potato mixture and top with lettuce, queso fresco, crema, and onions.
Notes
- For a milder version, use fewer guajillo chiles or blend with tomato.
- Pambazos can be made with vegetarian chorizo.
- Traditionally, pambazos are lightly fried after dipping for the best texture.
Nutrition
- Serving Size: 1 pambazo
- Calories: 510
- Sugar: 3g
- Sodium: 670mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
