Pambazo
Pambazo, from above
Non vegMexico City

Pambazo

A roll dipped in guajillo sauce, griddled and stuffed with potato and chorizo. Gloriously messy street food.

50 minTime
23 gProtein each
mediumSpice
Bread dipped in red2 chapters · 1 min read

Make it your way

Grandma's wayGuajillo dipped roll stuffed with potato and chorizo, with crema and cheese.
The original
656kcalsame
23 gproteinsame
6 gfibresame
50minutessame

Pambazo.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Dried guajillo chilli4 dried guajillo chillies, seeded
Garlic2 cloves
Onion¼
Salt1 tsp
Potato3, boiled and cubed
Chorizo150 g, casing removed
Cooking oil (vegetable oil)2 tbsp
Baguette (french bread roll)4 pambazo or soft bolillo rolls
Lettuceshredded
Sour creamMexican crema
Queso frescocrumbled

Method

4 steps
  1. 1Soak guajillos in hot water 15 minutes, then blend with garlic, onion, salt and a little soaking water into a smooth sauce.
  2. 2Fry chorizo in a pan until crumbly, add potatoes and fry until crisp at the edges.
  3. 3Split the rolls, fill with potato and chorizo, close and dip the outside in the guajillo sauce.
  4. 4Griddle in a little oil on both sides until crisp. Open and add lettuce, crema and cheese.
Serve it like this

Serve hot on a plate with extra guajillo sauce, lime wedges and pickled onions.

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Make it a meal

What goes with Pambazo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Tortillas de maíz30 min
On the side Guacamole10 min
On the side Esquites20 min
To drink Agua de pepino con limón10 min
Something sweet Jericalla60 min
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