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Pambazo (Dipped Sandwich)

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Pambazo is a traditional Mexican sandwich filled with chorizo and potatoes, dipped in a guajillo chile sauce, and lightly fried until the bread is flavorful and slightly crisp. It’s typically garnished with lettuce, crema, and cheese for a rich, savory street-food experience.

Ingredients

Scale
  • 4 telera or bolillo rolls
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 cups water
  • 2 medium potatoes, peeled and diced
  • 200 g (7 oz) Mexican chorizo
  • 2 tablespoons vegetable oil (plus more for frying)
  • 1 clove garlic
  • Salt to taste
  • 1/2 cup shredded lettuce
  • 1/2 cup crumbled queso fresco
  • 1/4 cup Mexican crema

Instructions

  1. Boil potatoes in salted water until tender, about 10 minutes. Drain and set aside.
  2. In a skillet, cook chorizo over medium heat until fully cooked, about 5 minutes. Add boiled potatoes and mix well. Set aside.
  3. In a small saucepan, boil guajillo chiles in 2 cups water until softened, about 5 minutes. Blend chiles with garlic and cooking water until smooth; season with salt.
  4. Slice rolls in half without separating completely.
  5. Heat oil in a skillet. Dip each roll in the guajillo sauce to coat, then lightly fry each side until slightly crisp.
  6. Fill each dipped roll with the chorizo-potato mixture.
  7. Top with shredded lettuce, crumbled queso fresco, and a drizzle of crema. Serve warm.

Notes

  • For a milder flavor, remove all seeds and veins from the guajillo chiles.
  • Bolillo rolls can be substituted for telera rolls.
  • Serve immediately to keep bread from becoming soggy.

Nutrition

Keywords: Pambazo, Mexican sandwich, chorizo and potato, guajillo sauce, street food

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