Mexican Pambazos Recipe

5.0 from 1 vote

Pambazos is one of the many ways we eat tortas in everyday Mexico. In fact, Pre hispanic people around the region believed that color in your food, and the way it is presented, was crucial! Dishes were made colorful and appealing so that you were immediately drawn by sight. Additionally, they are dipped in a vibrant red guajillo sauce, filled with Mexican pork chorizo and the seared potatoes that make it a dish worth every bite!

this pambazo is a mexican torta where the bread is drenched in guajilo sauce

Pambazos flavor

first of all, you are about to discover layers and layers of flavor in this Mexican pambazos recipe; Besides, It is comfort food at its best! Drenching the bolillo in a vibrant guajillo sauce brings out the fruity, sweet heat that undoubtedly characterizes the pepper. Without doubt, this delicious Pambazos will forever change the way you think about sandwiches. And not just any sandwich, but a delicious Mexican Torta.

Mexican Pambazos Recipe

5.0 from 1 vote
Recipe by Villa Cocina Course: EntreesCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

This delicious Pambazos you are about to learn how to make will forever change the way you think about sandwiches; and not just any sandwich, but a delicious Mexican Torta. This is one of the many ways we eat them in everyday Mexico.

Ingredients

  • 4 ea bolillo or telera bread, sliced lengthwise 

  • For the sauce
  • 6 ea guajillo dry chilis, deveined  

  • 1 cup water, hot

  • 1 ea garlic, cloves, minced 

  • 1/2 tsp dry oregano

  • Salt to taste (1/2 tsp kosher salt)

  • Pre-cook the potatoes
  • 12 oz gold potatoes, diced

  • Enough water to cover and cook the potatoes 

  • Salt the water generously 

  • For the chorizo filling
  • 1 lb pork or beef chorizo 

  • 1 ea garlic clove, minced  

  • 1/2 ea small yellow onion, diced 

  • Salt to taste 

  • Olive oil for cooking (2 TBSP)

  • Additional ingredients
  • Iceberg lettuce , shredded 

  • Mexican style cream

  • Queso fresco, crumbled 

  • Mexican Salsa

  • Olive oil for cooking (as needed)

  • Pickled  jalapeños 

  • Avocado

Directions

  • Peel and dice the potatoes, about 1 inch in size. 
  • Carefully transfer the potatoes into a sauce pan and cook in salted boiling water over medium heat. Don’t cook the potatoes all the way, we want them slightly under cooked and with a bite to them, (about 6-7 minutes). Remove from the heat, drain and run through cold water to stop the cooking process. Drain the water once again and set aside for later use. 
  • Devein and toast the guajillos over low heat. Turn continuously to prevent them from burning (see notes below). Once fragrant and toasted on both sides, remove from the heat and rinse them. Place in a container and pour in hot water to rehydrate and soften them, (about 5 minutes).  
  • Meanwhile, cook the chorizo over medium high heat in a large pan, (about 5-6 minutes). Remove from the pan and add the potatoes. Brown in the fat left behind by the chorizo (see notes below). During this time they will finish cooking. Right before the potatoes are done,  lower to medium heat, add the diced onion and garlic, let them slightly soften. Incorporate the chorizo, mix everything well. Allow the chorizo to reheat. Remove from the heat. 
  • Place the softened guajillos with the soaking water, garlic, oregano and salt into a blender. Process until everything is completely broken down and smooth. Strain if needed, pour in a bowl. 
  • Heat a large pan, add 2 TBSP of olive oil. Place the closed bolillo bread in the sauce and coat the entire outside, top and bottom. If easier, you can brush it on. Then place the closed bread in the hot oil. Slightly fry the side touching the oil, about one minute. Turn so the other side does the same. Remove from the heat and repeat the same steps with the rest of the bread. 
  • To serve, open the bread and place the chorizo with potatoes inside. Top it with the shredded ice berg lettuce, Mexican style cream, crumbled queso fresco and salsa. You could also add pickled jalapeños and avocado slices. Close the bread and enjoy!

Recipe Video

Notes

  • Guajillos: Make sure to keep an eye on the guajillos, if they burn,  it will ruin the sauce by turning it really bitter. To prevent this from happening, turn continuously, toast on really low heat and remove as soon as they become fragrant. 
  • Chorizo: Before cooking, remove from the casing and break apart.
  • You can use beef chorizo if preferred.
  • If the chorizo does not release enough fat, feel free to add oil as needed. 
  • Chorizo comes pre-seasoned, I would suggest adding salt until the end, that way you can prevent over salting.
  • Coating the bread in sauce: You want to make sure the bread is completely coated in the vibrant red sauce but only the outside, not the inside.

Authentic salsa video tutorial

For these pambazos I used the “blended version”. You can use whichever you prefer.

🌟PRODUCTS I used for this recipe 

(As an Amazon Associate I earn from qualifying purchases)

Vitamix A3500 Smart blender Professional grade 64oz

All clad 5-ply Nonstick fry pan 12’’

Pfaltzgraff Trellis 16-Piece Dinnerware Set, Distressed White

Le Creuser 2 qt saucepan ; OXO Silicone basting and pastry brush- small

Chef works apron Memphis ; OXO wooden spoons

Pyrex glass bowl set of 3 ; OXO Spatula, small, black

Pyrex glass measuring cups set of 3 ; Terracotta 3.5 oz pinch bowls mini

Johns Boos block cutting board care and maintenance set

John Boos WALNUT wood cutting board 24in x 18in x 1.5in

OXO good grip kitchen scissors ; OXO 6-inch fine mesh strainer

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