Teresa's Recipes
Pambazos
Dive into the rich and vibrant world of Pambazos, a traditional Mexican sandwich that features soft, pillowy bread rolls soaked in a smoky guajillo pepper sauce, filled with a savory blend of spiced potato and chorizo. Each bite offers a delightful contrast of flavors and textures, with the creamy queso fresco and fresh lettuce perfectly balancing the hearty filling. Originating from the streets of Mexico, Pambazos are often enjoyed during festive occasions and celebrations, making them a perfect centerpiece for any gathering or a unique twist on your everyday lunch or dinner.
Ingredients
- 4 large, bolillo or telera rolls Bread rolls
- 2 medium, diced Potatoes
- 8 oz, crumbled Chorizo
- 1 small, diced Onion
- 2 cloves, minced Garlic
- 2 tablespoons Vegetable oil
- to taste Salt
- to taste Pepper
- 4-5 dried Guajillo peppers
- 1 medium, diced Tomato
- 1 cup, shredded Lettuce
- 1/2 cup, crumbled Queso fresco
- 1/2 cup, for topping Sour cream
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 30g
- Carbs: 35g
- Protein: 20g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a pot, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10-15 minutes. Drain and set aside.
- In a skillet over medium heat, cook the crumbled chorizo, stirring frequently, until browned and fully cooked, about 5-7 minutes. Remove the chorizo from the skillet, leaving the drippings in the pan.
- Add the vegetable oil to the same skillet, then sauté the diced onion and minced garlic until softened, about 3-4 minutes.
- Return the cooked potatoes and chorizo to the skillet. Season with salt and pepper, mix well, and cook for an additional 5 minutes to meld the flavors. Remove from heat and set aside.
- In a separate pot, bring about 2 cups of water to a boil. Remove from heat and add the dried guajillo peppers. Let them soak for 10 minutes until softened.
- Remove the guajillo peppers from the water and discard the stems and seeds. Place the softened peppers in a blender along with the diced tomato. Blend until smooth to create a sauce.
- In a saucepan, heat the guajillo pepper and tomato mixture over medium heat. Cook for 10 minutes, stirring occasionally, until slightly thickened. Season with salt to taste. Set aside.
- Preheat a griddle or skillet over medium heat. Slice the bread rolls in half and lightly toast them on the griddle until golden brown.
- Dip each toasted bread roll into the guajillo pepper sauce, ensuring both sides are well-coated.
- Fill each bread roll generously with the potato and chorizo mixture, then top with shredded lettuce, a dollop of sour cream, and crumbled queso fresco.
- Serve the Pambazos warm and savor the explosion of flavors!
Tips
- For an extra kick, add diced jalapeños to the potato and chorizo filling.
- If you prefer a vegetarian option, substitute the chorizo with grilled mushrooms or a meat alternative.
- Pambazos are best enjoyed fresh, but you can prepare the filling and sauce ahead of time for quick assembly later.