About This Pambazos Recipe
Pambazo is a delicious sandwich drenched in a mild-spicy guajillo sauce, stuffed with chorizo and potatoes, and served with shredded iceberg lettuce, queso fresco, and Mexican crema. You can usually find it in Mexico sold on the streets, in restaurants and cafeterias, or often prepared at home.
This Mexican antojito, or street snack, gets its name from the bread called “pan bajo,” meaning “low bread.” In the colonial time, this was the bread that lower classes would consume compared to the high-quality bread that only the nobility could have.
Today, however, these sandwiches are made with good-quality bread, including teleras or bolillos bread.
Based on the region where it’s being prepared, there are different versions of Pambazos, such as Pambazo del Bajío, which is stuffed with chorizo and potatoes and drenched in guajillo chiles sauce; Pambazo de Puebla, which is stuffed with shredded beef and can be dusted with flour or coated with sauce; and Pambazo de Veracruz, which is typically filled with chorizo, refried beans, and queso fresco.
Pambazos are incredibly popular in Mexico and are available all year round, especially during celebrations like Mexican Independence Day on 16th September or Mexican Revolution Day on 20th November.
It is full of robust Mexican flavors and is the perfect dish to put together for a family meal, celebrations, and even cookouts.
What You Need for This Mexican Pambazos Recipe
- Bread: I have used telera bread; it’s soft and fluffy inside and has an exterior sturdy enough to be dipped or brushed with sauce and crisped to perfection.
- Chorizo: It is a sausage usually made with pork, smoked paprika, and garlic. I’ve used Mexican chorizo for this recipe, which features flavorful spices like paprika, pasilla chiles, oregano, and vinegar. Unlike other types of chorizo, Mexican chorizo needs to be cooked without the casing and finely crumbled.
- Potatoes: I have used regular white potatoes because they perform very well in various preparations such as boiling, mashing, steaming, roasting, and in the crockpot or casserole dishes.
- Lettuce: Because of its crisp, crunchy texture and mildly sweet flavor, iceberg lettuce is perfect for this sandwich.
- Mexican Crema: It is a creamy and slightly tangy condiment very similar to sour cream and adds the perfect touch of creamy richness to many Mexican dishes.
- Guajillo Chiles: They are mild to medium-hot dried chiles with a bright and tangy flavor.
- Queso Fresco: A staple in many Mexican kitchens, queso fresco or queso blanco is a creamy, un-aged cheese that’s typically made from cow or goat milk. It has a fresh and bright taste with a slightly salty, sour tang. It’s easily crumbled and often added as a topping to dishes like Pambazos, enchiladas, or tacos. It tastes similar to cotija cheese, but it isn’t as salty and is much milder with a light milky flavor.
- Bread: I have used telera bread, but if you can’t find it, you can use bolillos or other types of bread that have the same texture. The bread needs to be firm enough to support the filling and the sauce. Avoid soft rolls, as they tend to become soggy. Kaiser rolls and baguettes are excellent options.
- Filling: Chorizo and potatoes are the perfect mixtures for these Pambazos del Bajío, but you can also explore other fillings such as shredded chicken, refried beans, and pulled pork.
- Queso Fresco: If you can’t find queso fresco, Cotija cheese or ricotta salata will be a great substitute.
- Guajillo Chiles: It can be substituted with Ancho chiles, such as Pasilla Negro Chile or Cascabel Chile.
Are these pambazos very spicy?
No, pambazos are not very spicy. The sandwiches are drenched in the Guajillo chiles sauce, and the Guajillo chiles are mild to medium-hot. On a heat scale, they are 3/10.
Can I make these pambazos sandwiches ahead of time?
I don’t recommend making them ahead of time, but you can prepare the Guajillo sauce and the filling a day or two in advance and then assemble the sandwiches when ready to serve.
Pambazos Stuffed With Chorizo And Potatoes
Pambazos are delicious Mexican sandwiches smothered in a mild-spicy Guajillo sauce, stuffed with potatoes and chorizo, and topped with shredded lettuce, queso fresco, and Mexican crema.
Yield: 4 pambazos
For the Guajillo Sauce:
For the Filling:
For the Pambazos:
How To Make Pambazos Stuffed With Chorizo And Potatoes Step By Step
For the Guajillo Sauce:
Start by making the Guajillo sauce. In a bowl, soak the Guajillo chiles in hot water for 10 minutes.
Remove the chiles from the water and place them in a blender. Add a cup of the soaking water, garlic, oregano, salt, and pepper, and blend until smooth. Set aside.
For the Filling:
To make the filling, start by peeling and dicing the potatoes, then steam them in a microwave steamer for about 5-6 minutes or until soft.
Heat the extra virgin olive oil in a non-stick pan over medium-low heat, remove the chorizo from its casing, add it to the pan, and cook for about 5-10 minutes, until well cooked through.
Add the steamed potatoes to the cooked chorizo, smash them a little bit in the chorizo to form a more solid consistency, and mix well. Season with salt if needed, and set aside.
For the Pambazos:
To make the pambazos, use a non-sticking pan and heat the extra virgin olive oil over medium heat. Brush the telera bread with the Guajillo sauce, making sure to coat it well, place it in the pan and cook for about 30-40 seconds on each side, until slightly crispy. Repeat with the remaining buns.
Slice the buns open, and add the potatoes and chorizo filling, shredded lettuce, queso fresco, and Mexican crema. Enjoy!
- When brushing the telera bread in the Guajillo sauce, make sure you coat it well but avoid adding too much sauce or it will become too soggy.
- By smashing the potatoes a little into the cooked chorizo, the filling will have a more solid consistency, which will help it to stay inside the sandwich better.