Description
This authentic Pambazos recipe offers a delicious Mexican street food experience featuring soft telera rolls dipped in a flavorful guajillo chile sauce, filled with a savory mixture of Mexican chorizo and potatoes. Finished with fresh toppings like shredded lettuce, queso fresco, crema, and onion, these pambazos are crispy on the outside and packed with rich, spicy flavors inside — perfect for a satisfying main course.
Ingredients
Scale
For the Guajillo Sauce
- 4 dried guajillo chiles (stemmed and seeded)
- 1 garlic clove
- 1/4 small white onion
- 1/2 teaspoon salt
- 1/2 cup water (plus more for soaking)
- 1 tablespoon vegetable oil
For the Filling
- 4 medium potatoes (peeled and diced)
- 10 ounces Mexican chorizo (casing removed)
- Salt to taste
For Assembling
- 4 telera rolls or bolillo rolls (split)
- Vegetable oil (for frying)
- Shredded lettuce
- Crumbled queso fresco
- Mexican crema
- Finely chopped white onion
- Salsa (optional)
Instructions
- Make the guajillo sauce: Place guajillo chiles in a heatproof bowl and cover with hot water. Let soak for 15–20 minutes until softened. Drain and transfer to a blender. Add garlic, onion, salt, and 1/2 cup fresh water, then blend until smooth. For a silky texture, strain the sauce through a fine mesh sieve. Heat 1 tablespoon vegetable oil in a skillet over medium heat, add the sauce, and cook for 3–5 minutes until it thickens slightly. Remove from heat and set aside.
- Prepare the filling: Boil the diced potatoes in salted water until tender when pierced with a fork, about 10 minutes. Drain well. In a large skillet over medium heat, cook the Mexican chorizo until browned and crumbly. Add the cooked potatoes and lightly mash them while mixing thoroughly with the chorizo. Season with salt to taste and warm through.
- Assemble the pambazos: Heat vegetable oil in a skillet over medium heat. Dip each split roll top and bottom completely into the guajillo sauce so they are well coated. Carefully place the rolls in the hot skillet and fry each side for 1–2 minutes until lightly crisp and heated through. Remove from the skillet and fill generously with the chorizo and potato mixture. Top with shredded lettuce, crumbled queso fresco, a drizzle of Mexican crema, chopped white onion, and salsa if using. Serve immediately while warm.
Notes
- Telera or bolillo rolls are traditional for authentic pambazos, but hamburger buns can be used if necessary.
- For extra heat, add arbol chiles to the guajillo sauce or serve your pambazos with a smoky salsa roja.
- Pambazos are best enjoyed fresh and warm right after frying to maintain their crispy exterior and flavorful filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pambazo
- Calories: 530
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
