Pambazo Recipe

If you’re craving a bold, flavorful Mexican street food experience, you have to try this Pambazo Recipe! Imagine a soft roll dipped in a rich, smoky guajillo sauce, then filled with a savory, seasoned potato and chorizo mixture. Pan-fried until lightly crispy on the outside and topped with fresh garnishes, this sandwich is an explosion of textures and flavors. Whether you’re making it for a family dinner or a fiesta-style gathering, pambazos bring the authentic taste of Mexico right to your kitchen. Trust me, you’re going to love every messy, delicious bite!

Why You’ll Love This Recipe

• Authentic Mexican Street Food: A true classic that’s easy to make at home!
• Flavor Explosion: The spicy, smoky guajillo sauce makes every bite irresistible.
• Hearty and Satisfying: Filled with a rich potato and chorizo mixture for the ultimate comfort food.
• Fun to Eat: Crispy outside, soft inside, and loaded with toppings—what’s not to love?

Ingredients

Gather these essential ingredients for your pambazos:

• Bolillo or Telera Rolls: Traditional Mexican bread that soaks up the sauce while staying sturdy.
• Dried Guajillo Peppers: The star ingredient for the flavorful red sauce.
• Garlic & Onion: Adds depth to both the sauce and filling.
• Chorizo: Gives the filling a rich, spicy kick (or use a plant-based alternative for a vegetarian version).
• Potatoes: Create a hearty, creamy texture in the filling.
• Mexican Crema: A cooling, tangy contrast to the bold flavors.
• Lettuce: Adds freshness and crunch.
• Cotija Cheese: A salty, crumbly topping that balances the flavors.
• Vegetable Oil: For frying the bread to perfection.

Note: Ingredients with measurements will be right under the article in the recipe card.

How to Make the Pambazo Recipe

Step 1: Make the Guajillo Sauce

Remove the stems and seeds from the dried guajillo peppers, then soak them in hot water for about 10 minutes until softened. Blend them with garlic, onion, and a little of the soaking water until smooth. Strain for a silky texture and season with salt to taste.

Step 2: Cook the Potato and Chorizo Filling

Boil the potatoes until tender, then mash them slightly. In a skillet, cook the chorizo until crispy, then mix in the potatoes. Stir until well combined and let the flavors meld.

Step 3: Dip and Fry the Bread

Slice the bolillo or telera rolls in half, then dip each one into the guajillo sauce, coating them completely. Heat a bit of oil in a skillet and lightly fry each roll until the exterior is slightly crisp and the sauce is set.

Step 4: Assemble the Pambazo

Spread the chorizo-potato mixture onto the bottom half of each roll. Add shredded lettuce, a drizzle of crema, and crumbled Cotija cheese. Place the top half of the roll over the filling and press gently.

Step 5: Serve and Enjoy

Serve your pambazos warm with extra crema and cheese on the side. Grab some napkins—this is a messy but oh-so-worth-it sandwich!

Pro Tips for Making the Recipe

• For Extra Flavor: Let the bread sit in the sauce for a minute before frying to absorb more flavor.
• Vegetarian Option: Swap chorizo for sautéed mushrooms or black beans.
• Make it Spicier: Add a pinch of chili powder or blend a chipotle pepper into the sauce.
• Don’t Skip the Frying: It seals in the sauce and gives the pambazo its signature texture.

How to Serve

• With Pickled Jalapeños: For an extra tangy kick.
• Alongside a Fresh Salsa: A tomatillo salsa pairs beautifully.
• As a Street Food Meal: Serve with Mexican street corn (elote) and aguas frescas.

Make Ahead and Storage

Storing Leftovers

Pambazos are best enjoyed fresh, but you can store leftover filling in an airtight container for up to 3 days.

Freezing

Freeze the potato and chorizo mixture separately for up to 1 month. Reheat before assembling fresh pambazos.

Reheating

Reheat the assembled pambazo in a hot skillet for a few minutes on each side until warmed through.

FAQs

1. What bread should I use if I can’t find bolillo or telera rolls?
   You can substitute French bread rolls or ciabatta, but make sure they are slightly dense to hold up to the sauce.
2. Can I make pambazos without frying them?
   Yes, but frying gives them their signature texture. If skipping the frying step, toast them lightly in a dry pan after dipping in sauce.
3. Is guajillo pepper sauce spicy?
   Guajillo peppers have a mild heat, but you can add spicier peppers like arbol if you want more heat.
4. Can I use a different type of filling?
   Definitely! Try shredded chicken, refried beans, or even grilled veggies for a unique twist.

This Pambazo Recipe brings the best of Mexican street food into your kitchen. It’s bold, flavorful, and packed with irresistible textures that make every bite unforgettable. So roll up your sleeves, dig in, and enjoy this deliciously messy masterpiece! 🌮🔥

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