This pambazos recipe is an authentic version of the iconic Mexican sandwich, where the bread gets dipped in a silky guajillo chile sauce before being lightly fried then stuffed with a rich chorizo-potato filling. Garnish with crunchy lettuce and crisp white onion, Mexican crema, queso fresco, Cotija, and salsa verde.
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Pambazos are more than just Mexican sandwiches—they’re a celebration of the genius that is the Mexican torta.
Mexican cuisine has many tortas, (sandwiches) that are overachievers in what is possible between two pieces of bread. There’s the torta ahogada with gets drenched in a spicy arbol chile sauce and the guajolota that is filled with a fried tamal, and of course the Cuban sandwich (which is actually a Mexican invention), but the pambazo is perhaps my favorite.
Instead of the bread being drowned in sauce like the ahogada, the outside is dipped and then fried, making it not only super flavorful but crisp and light. Then it is filled with the most satisfying of comfort foods, chorizo and potatoes before being garnished with a million toppings, each one of which, is absolutely essential.
This recipe is our April Challenge Ingredient Recipe, featuring dried guajillo chiles as the star ingredient. Let’s dive into the history, flavors, and techniques behind these irresistible pambazo sandwiches!
What is a Pambazo?
A pambazo (or Pambazo Mexicano) is a traditional Mexican sandwich made with pambazo bread or other soft rolls like telera bread. The bread is plunged into the brick red guajillo chile sauce, then pressed onto a hot pan. It is stuffed with cubes of potato and crumbles of Mexican chorizo.
The pambazo’s origins trace back to colonial times, some say originating in Veracruz, where the typical filling is refried beans and cheese. It remains a beloved street food staple across Mexico, especially in Mexico City and is especially popular during Mexican Independence Day.
Overview: How to Make Pambazos
Here’s a quick overview of the steps involved in making this authentic pambazos recipe:
- Prepare the Guajillo Salsa: Toast guajillo chiles, soak them, and blend with spices to create a smooth, earthy sauce.
- Cook the Filling: Sauté diced potatoes with Mexican chorizo and onions to make a flavorful potato mixture.
- Dip the Bread: Use telera rolls or other soft bread, dip them in the guajillo sauce, and fry until crisp.
- Assemble the Sandwiches: Layer the filling and toppings like shredded lettuce, Mexican crema, and cheeses.
Spotlight on Guajillo Chiles
This month’s Challenge Ingredient is the dried guajillo chile, a staple in Mexican food known for its mild to medium heat and earthy, slightly fruity flavor. Guajillo chiles are incredibly versatile, used in everything from sauces to soups and marinades.
To prepare guajillo chiles for this recipe:
- Toast them: Toasting enhances their flavor. Use a large skillet or comal over medium-high heat and turn them frequently to avoid burning. Toast them dry, you do not need to add oil.
- Soak them: Soften the chiles in hot water for about 15-20 minutes. This makes them easier to blend into a smooth sauce. I like to bring a small saucepan of water to a boil while the chiles are toasting.
- Blend them: Combine the softened chiles with garlic cloves, onion, and spices for a rich, dusky guajillo chile sauce.
Ingredients Breakdown
Here’s what you’ll need to make this Mexican dish:
Guajillo Salsa:
- Guajillo chiles: The star of the show, providing a smoky depth of flavor.
- Arbol chiles: Add a touch of heat.
- Garlic cloves: For a robust, aromatic base.
- White onion: Charred for extra sweetness. Use half for the salsa and half for the filling.
- Apple cider vinegar: Balances the flavors with acidity.
- Brown sugar: Adds a subtle sweetness.
Potato-Chorizo Filling:
- Diced potatoes: Use Yukon Gold or red potatoes to retain their shape and not fall apart.
- Mexican chorizo: Provides a savory, spiced kick. Substitute with soy chorizo for a vegan option.
- White onion: Adds sweetness and texture to the filling.
Toppings
- Shredded lettuce: Adds a refreshing crunch.
- Mexican crema: Creamy and tangy, balancing the bold flavors. You can even make your own crema! It was our Challenge Ingredient Recipe from January.
- Queso fresco and Cotija cheese: Salty and crumbly, perfect for garnishing.
- Salsa verde or rojo: Optional, for an extra burst of flavor.
- Thinly sliced white onion: Essential for texture and adds bite.
The Filling: Chorizo con Papas
The heart of any pambazo is its filling, and this chorizo con papas mixture is a game-changer. Start by cooking diced potatoes in a medium frying pan with oil until golden and tender. Then, add the Mexican chorizo, breaking it up with a wooden spoon as it cooks. Finally, stir in the onions and let everything meld into a savory mixture.
For a vegan pambazo, swap the chorizo with soy chorizo!
Garnishing and Assembling the Sandwiches
Once your bread is fried to crispy perfection, it’s time to assemble your pambazo sandwiches:
- Spread the filling: Spoon the chorizo mixture onto the bottom half of each roll.
- Add the toppings: Layer with shredded lettuce, Mexican crema, queso fresco, Cotija, your favorite salsa, and thinly sliced onions.
- Serve: Cut the sandwiches in half and dig in.
Pro tip: Only coat the outside (the crust side) of each roll with the sauce. If you coat both sides, the bread will be too soggy and fall apart.
Join the April Challenge Ingredient Recipe Contest!
This pambazo recipe is part of our April Challenge Ingredient Recipe Contest, featuring dried guajillo chiles. Whether you’re a home cook or a seasoned chef, we’d love to see your creative takes on this versatile ingredient.
Share your creations with us for a chance to win a $150 Amazon gift card! See all the entry details here.
More Mexican-Inspired Sandwich Recipes
- Crock Pot Mexican Pulled Pork Sandwiches
- Chicken Chile Verde Torta with Goat Cheese
- Feta-Stuffed Burger with Mexican Street Corn
- Green Chile Cheeseburgers with Cayenne Mayo
- Tapatio Turkey Burger
- Cuban Roast Pork Burger with Mojo Onions
Authentic Pambazos Recipe {Chorizo & Potato Sandwich}
This pambazos recipe is an authentic version of an iconic Mexican sandwiches, where the bread gets dipped in a silky guajillo Chile sauce before being lightly fried then stuffed with a rich chorizo-potato filling. Garnish with crunchy lettuce and crisp white onion, Mexican crema, queso fresco, crema, and salsa verde.
Ingredients
For the Guajillo Salsa:
- 4 dried guajillo chiles, stemmed and seeded
- 4 arbol chiles, stemmed
- 2 cloves garlic, unpeeled
- 1/2 white onion (save other half for the filling)
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
For the Filling:
- 1 tablespoon sunflower oil, or other neutral-flavored oil
- 1 medium Yukon gold or red potato, peeled and diced
- 1 teaspoon kosher salt
- 1 pound Mexican chorizo, casing removed if needed
- ½ large white onion, diced (use other half from making the salsa)
For the Tortas
- 4 Mexican telera rolls or hoagie rolls
- 1/2 cup sunflower oil, or other neutral-flavored cooking oil, divided
- 2 cups thinly sliced Romaine lettuce
- ½ cup salsa verde or rojo (your favorite salsa)
- ½ cup crumbled queso fresco
- ¼ cup Mexican crema
- ¼ cup grated Cotija
- ¼ cup thinly sliced white onion
Instructions
For the Guajillo Salsa
- Heat a large, dry frying pan or comal over medium-high heat. Add the 4 guajillo chiles and 4 arbol chiles, 2 cloves unpeeled garlic, and 1/2 white onion, quartered. Watch vegetables closely, turning as they toast.
- Remove the chiles to a plate as soon as they are toasted and fragrant so they don't burn. Garlic will also be done before the onion, then finally the onion, which will take about 10 minutes to char on all sides.
- Bring a medium saucepan of water to a boil. Add toasted chiles and submerge under the water. Remove pan from the heat and let chiles soak until tender, about 15-20 minutes.
- Remove chiles from the water and add to a blender, along with charred onions. Peel the garlic and add that as well, along with the 1/2 teaspoon oregano, 1 teaspoon cumin, 2 teaspoons apple cider vinegar, 1 teaspoon salt, and 1 teaspoon brown sugar.
- Add 3/4 cup of the chile-soaking water and blend until smooth. Taste and add more salt if needed.
Pour into a shallow dish and set aside.
For the Filling
1. Heat the tablespoon of sunflower oil l in a medium frying pan over medium heat. Add the diced potato and the 1 teaspoon kosher salt. Stir to coat in oil and let cook, stirring occasionally, until starting to become golden brown.
2. Add the pound of chorizo, breaking up with a wooden spoon. Cook 2-3 minutes or until the chorizo starts to firm up.
3. Add the onion and continue cooking until the onion and potatoes are tender. Check the potato with a fork, it should go through easily. If the potatoes are getting too dark but not tender, cover the frying pan, lower the heat and continue cooking.
4. Once potatoes are cooked through, cover and keep warm.
For the Tortas
1. Slice 4 rolls in half, dip the outside (the crust side) of each roll in the sauce. Set on a baking sheet or large plate.
2. Heat 2 tablespoons of the sunflower oil in a separate large frying pan over medium heat. Once the oil is hot, place bread in skillet, sauce side down. Fry in batches until golden and crisp on both sides, about 3-4 minutes. Press down on the rolls to get them really nice and crisp.
3. Repeat with the remaining rolls, adding 2 more tablespoons of oil to the frying pan with each batch.
4. Divide the filling and toppings evenly among the rolls. Cut in half and serve.
Notes
- Make Ahead: To make this an easier recipe, you can make the guajillo sauce up to 5 days in advance and keep covered in the refrigerator. The chorizo-potato filling can be made up to 3 days in advance. Rewarm both before continuing with the recipe. You can also freeze the sauce for up to 3 months. Let thaw overnight in the refrigerator before using.
- Telera Rolls: The most authentic roll to use is a Pambazo but these can be hard to find outside of Mexico. A Telera roll is the best substitute or even a Kaiser roll will work. Look for Telera rolls at Mexican bakeries or grocery stores.
- Vegan version: Use soy chorizo, vegan crema, and vegan cheese for a vegan version of this sandwich.
- Short Cuts: You can make a lot of these elements yourself. Here's the recipes for Salsa Verde, Homemade Chorizo, Homemade Crema. Or use store-bought versions to save time.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1223Total Fat: 94gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 62gCholesterol: 130mgSodium: 2680mgCarbohydrates: 57gFiber: 7gSugar: 12gProtein: 40g
Love the bold flavor of this sandwich! I had some focaccia bread and it worked perfectly. Definitely something to make again!
When Kate noted the many essential ingredients when assembling the torta, she was right. It’s a bit messy yet so very yummy.