Pambazos
Pambazos are a mouth watering Mexican sandwich stuffed with a mixture of potatoes and chorizo, lettuce, crumbled queso & crema. The bread is covered in a delicious guajillo salsa and crisped to perfection. Irresistible!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 to 6 large guajillo peppers (seeds removed)
- ¼ large onion
- 1 large garlic clove (peeled)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 potatoes or 2 large russet potatoes (peeled and cut into small cubes)
- 9 ounces (250 g) beef or soy chorizo
- 4 telera breads (cut in half. see notes for substitutions)
- 2 tablespoons vegetable oil
- 2 cups shredded lettuce like romaine or iceberg
- 1 cup crumbled cotija or queso fresco
- ½ cup Mexican crema
- Mexican pickled onions
- salsa chile de arbol (Optional)
- or salsa verde (Optional)
Instructions
- 1
In a small to medium pot, add the ¼ of a large onion, 1 garlic clove and a ½ teaspoon of salt & pepper. Add enough water to cover the onions.
- 2
Bring to a boil then lower heat to medium. Cook for 5 minutes.
- 3
Add the guajillo chiles making sure they're completely under the water. Turn off heat and let them sit for 10 minutes or until the chiles are soft and pliable.
- 4
In a blender or food processor, add the chile guajillos, onion, garlic plus 1 ½ cup of the chili water. Blend until smooth and transfer to a bowl.
- 5
While the chiles are getting hydrated, cook the cubed potatoes in a small pot with enough water to cover the potatoes. Cook for 15 minutes on medium-high heat or until soft. Drain and set aside.
- 6
In a large skillet, add the chorizo and cook over medium high heat for 10 minutes.
- 7
Add the potatoes to the cooked chorizo and mix well or smash them a little bit in the chorizo a little bit to form a more solid consistency. This will help the chorizo/potato mixture stay inside the sandwich better.
- 8
On a large skillet or comal, add the 2 tablespoons of oil. Heat over medium heat.
- 9
Brush the telera with the salsa or dip it into the salsa to cover the outside of the bread.
- 10
Fry the bread on the skillet or comal until lightly crispy on the outside. Repeat the process for all of the bread.
- 11
Open the telera bread and fill with the chorizo and potato mixture, lettuce, crema, crumbled queso, pickled onion and salsa if using any.
- 12
Enjoy!