Mexican Pambazos
Try this authentic Mexican pambazos recipe, filled with spicy chorizo and potatoes, dipped in guajillo sauce and lightly fried. A flavorful street food classic.
Ingredients
- 2.5 cups potatoes peeled and diced
- 3 guajillo peppers seeds and veins removed
- 2 chorizos 3 ounces each
- 2 tbsp vegetable oil
- 1 garlic clove
- 8 black peppercorns
- 0.5 tsp Mexican oregano
- 6 Teleras or Kaiser rolls sliced lengthwise
- 1.5 cup shredded iceberg lettuce
- 0.25 cup crumbled cheese
- 2 tbsp Mexican cream
- Salt to taste
Instructions
- Place the diced potatoes in a saucepan with hot water and cook over medium-high heat. It will take about 10 to 12 minutes for the potatoes to cook.
- While the potatoes are cooking, soften the guajillo peppers by placing them in a bowl of hot water.
- In the meantime, cook the chorizo in a skillet over medium-high heat. It will be ready in about eight 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.
- Allow enough time for 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 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!