Authentic Pambazos Recipe {Chorizo & Potato Sandwich}

A close up of a torta cut in half with the filling exposed

Kate Ramos

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.

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Prep Time 45

Cook Time 1

Total Time 1 45

Servings: 4 sandwiches

Course: Sandwiches

Cuisine: Mexican

Calories: 1223

Ingredients Equipment Method Nutrition Video Notes

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

Equipment

Method

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 Filling1. 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 Tortas1. 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.

Nutrition

Serving: 1gCalories: 1223kcalCarbohydrates: 57gProtein: 40gFat: 94gSaturated Fat: 26gPolyunsaturated Fat: 62gCholesterol: 130mgSodium: 2680mgFiber: 7gSugar: 12g

Video

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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