A Pambazo Mexicano is a traditional Mexican recipe where bread is bathed with a guajillo chili sauce. It is stuffed with potatoes with sausage, fried, and topped with lettuce, cheese, cream, and a raw green sauce.
The name of this dish that has been famous for years comes from the bread that was made in the viceregal era with the name “bread basso” or “bread under viceregal.” There are some variants by state, however, this is one of the best known. Try it, we assure you that each bite will make you want to eat more!
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Pambazo Mexicano: Chorizo-Potato Sandwich
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- 2 ½ cups potatoes diced
- 3 guajillo peppers seeds and veins removed
- 2 chorizos 3 oz. each
- 2 tbsp vegetable oil
- 1 clove garlic
- 8 black peppercorns
- ½ tsp Mexican oregano
- 6 Teleras or Kaiser rolls sliced lengthwise
- 1 ½ cup lettuce shredded
- ¼ cup cheese crumbled
- 2 tbsp Mexican cream
- Salt to taste
- In a saucepan with hot water, place the diced potatoes and cook over medium-high heat. It will take about 10-12 minutes for the potatoes to be cooked.
- Place the guajillo peppers in a bowl with hot water to soften while the potatoes are cooking.
- In the meantime, cook the chorizo in a skillet over medium-high heat. It will be ready in about 8 minutes.
- By this time the potatoes should be ready, so remove them from heat and drain. Next, stir them into the skillet with the chorizo, and keep cooking for three minutes. This is just enough time to allow the flavors to blend and the potatoes to get a little more tender. Set aside.
- Place guajillo peppers, 1 cup of soaking water, garlic clove, oregano, and peppercorns into a blender. Process until you have a smooth sauce. Strain and place in a bowl.
- Heat a griddle and add a ½ tablespoon of oil. Place the sliced rolls upside down and brush their tops all over with the Guajillo salsa. Flip the rolls so the tops get a little warm and crispy. This step will be about a minute per side. Repeat the process with the rest of the rolls, adding oil to the skillet as needed.
- To assemble the Pambazo, place some chorizo and potatoes on each toasted roll, then top with the shredded lettuce, cream, and cheese. Serve with a hot salsa or pickled jalapeños. Enjoy!
You will need a strainer and a pastry brush for this recipe.
The bread used for pambazos is white and lacks a crispy crust. This particular bread is made of flour, lard, eggs, and is tougher and drier than the similar bolillo (also used for sandwiches), which allows it to retain its shape while being soaked in sauce. Pambazos are usually found in Mexican bakeries where they are sold just like any other white bread.
It is unclear since when or why the pambazo is prepared and filled in a very specific way. While other similar dishes changed the fillings or toppings, the pambazo recipe remains almost the same. The bread is first filled with the potato & chorizo, & then dipped in warm red guajillo pepper sauce which gives the bread its notorious orange-red sprinkled coloration. Once the bread has been soaked, it is passed on to fry in a bit of oil. The pambazo is to fry on the top & bottom of the bread. The pambazo is ready whenever the bread being fried becomes crispy on both sides. It is then garnished with shredded lettuce, salsa (sauce), crema (cream), and queso fresco (fresh cheese).
In the Mexican State of Veracruz, the pambazo is also partially covered with white flour, and ham or polish meat is also used instead of the traditional potatoes and chorizo. In other regions, pambazos are filled with meat, vegetables or cheese. In Mexican parties or social events, small-sized pambazos are served instead of canapes. These are known as pambacitos, which literally means “little pambazo”.
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