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You are here: Home » Antojitos

Pambazo Mexicano

Published: Oct 5, 2016 · Updated: Mar 21, 2019 by Mely Martínez

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In Mexico City, a “Pambazo” is a sandwich made of a particular type of bread stuffed with potatoes and chorizo and then drenched in a guajillo sauce, served with lettuce, cheese, and cream.

There are other sandwiches with the same name in other parts of the country, like in the State of Veracruz, where the sandwich is filled with refried beans, ham, and even chorizo and pickled chipotle peppers. This particular bread, also called Pambazo Mexicano, is very similar to a Kaiser roll but dusted with flour and without the seeds.

Pambazo Mexicano: Chorizo-Potato Sandwich

Pambazo mexicano recipe - mexican food

Some of the research I did found that the name comes from colonial times, when the bread could be said to delineate the social classes. Since bread made with white, refined flour was mostly consumed by the higher classes (like viceroys, bishops, etc.), the commoners ate bread made out of brown flour. This cheap bread was thus very popular, and was called “pan bajo”, or “lower bread”.

How to make Pambazo

JUMP TO FULL INSTRUCTIONS

Pambazo mexicano recipe

DIRECTIONS:

Pambazo mexicano | step by step instructions with photos of the process.
  • Place the diced potatoes in a saucepan with hot water and cook at medium-high heat. It will take about 10-12 minutes for the potatoes to be cooked. (Please check the ingredients list below)
  • Place the guajillo peppers in a bowl with hot water to soften while the potatoes are cooking.
  • In the meantime, cook the chorizo in a skillet over medium-high heat. It will be ready in about 8 minutes.
Pambazo mexicano | step by step instructions
  • By this time the potatoes should be ready, so remove them from heat and drain. Next, stir them into the skillet with the chorizo, and keep cooking for three minutes. This is just enough time to allow the flavors to blend and the potatoes to get a little more tender. Set aside.
  • Place guajillo peppers, 1 cup of soaking water, garlic clove, oregano, and peppercorns into a blender. Process until you have a smooth sauce. Strain and place in a bowl.
Pambazo mexicano | step by step
  • Heat a griddle and add a ½ tablespoon of oil. Place the sliced rolls upside down and brush their tops all over with the Guajillo salsa. Flip the rolls so the tops get a little warm and crispy. This step will be about a minute per side. Repeat the process with the rest of the rolls, adding oil to the skillet as needed.

Pambazo mexicano | Mexican Recipes

  • To assemble the Pambazo, place some chorizo and potatoes on each toasted roll, then top with the shredded lettuce, cream,  and cheese. Serve with a hot salsa or pickled jalapeños. Enjoy!

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More recipes:
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Receta en Español Pambazo de chorizo y papa.

Pambazo Mexicano

Mely Martínez
This particular bread, also called Pambazo Mexicano, is very similar to a Kaiser roll but dusted with flour and without the seeds. In Mexico City, a Pambazo is a sandwich made of a particular type of bread stuffed with potatoes and chorizo and then drenched in a guajillo sauce.
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
0 mins
Total Time 45 mins
Course Antojitos
Cuisine Mexican
Servings 6 Pambazos
Calories 413 kcal

Ingredients
  

  • 2 ½ cups potatoes, diced
  • 3 guajillo peppers seeds, and veins removed
  • 2 chorizos 3 oz. each
  • 2 tablespoons vegetable oil
  • 1 garlic clove
  • 8 black peppercorns
  • ½ teaspoon Mexican oregano
  • 6 Teleras or Kaiser rolls sliced lengthwise
  • 1 ½ cup of shredded iceberg lettuce
  • ¼ cup crumbled cheese
  • 2 tablespoons Mexican cream
  • Salt to taste

Instructions
 

  • Place the diced potatoes in a saucepan with hot water and cook over medium-high heat. It will take about 10-12 minutes for the potatoes to be cooked.
  • Place the guajillo peppers in a bowl with hot water to soften while the potatoes are cooking.
  • In the meantime, cook the chorizo in a skillet over medium-high heat. It will be ready in about 8 minutes.
  • By this time the potatoes should be ready, so remove them from heat and drain. Next, stir them into the skillet with the chorizo, and keep cooking for three minutes. This is just enough time to allow the flavors to blend and the potatoes to get a little more tender. Set aside.
  • Place guajillo peppers, 1 cup of soaking water, garlic clove, oregano, and peppercorns into a blender. Process until you have a smooth sauce. Strain and place in a bowl.
  • Heat a griddle and add a ½ tablespoon of oil. Place the sliced rolls upside down and brush their tops all over with the Guajillo salsa. Flip the rolls so the tops get a little warm and crispy. This step will be about a minute per side. Repeat the process with the rest of the rolls, adding oil to the skillet as needed.
  • To assemble the Pambazo, place some chorizo and potatoes on each toasted roll, then top with the shredded lettuce, cream, and cheese. Serve with a hot salsa or pickled jalapeños. Enjoy!

Notes

If you don’t find the teleras, you can easily use Kaiser rolls or another roll with a slightly hard crust that won’t crumble. The reason I didn’t call for actual pambazos for the bread in the ingredients is that I know they can seldom be found outside of Mexico.
You will need a strainer and a pastry brush for this recipe.

Nutrition

Serving: 1PambazoCalories: 413kcalCarbohydrates: 42gProtein: 15gFat: 20gSaturated Fat: 8gCholesterol: 33mgSodium: 823mgPotassium: 313mgFiber: 3gSugar: 5gVitamin A: 605IUVitamin C: 3.9mgCalcium: 118mgIron: 3.4mg
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Reader Interactions

Comments

  1. Juan Alvarez

    May 19, 2022 at 3:33 pm

    5 stars
    I made the pambazos last night, and OMG! They turned hot so legit to the flavor I remember from my childhood in Mexico City.

    Thank you!

    I can’t wait to try other recipes from your website.

    Reply
  2. Gary

    November 07, 2021 at 4:01 pm

    5 stars
    Mely,

    I have made your pambazo recipe several times, it is SO good.
    ¡Me gusta esto! Thank you!

    Reply
  3. dhoniboyd Simonson

    September 15, 2020 at 10:36 pm

    I've had them with beans but never with potatoes, but I am going to try it tomorrow. Thanks for sharing. 🙂

    Reply
  4. Christin

    January 28, 2020 at 12:15 pm

    Idk why my sauce came out bland with only a slight oregano flavor . Maybe the peppers I used were too small.

    Reply
    • Mely Martínez

      January 28, 2020 at 1:51 pm

      Hello Christin,
      Maybe that could be the reason.

      Reply
  5. Beth

    December 12, 2018 at 11:25 am

    5 stars
    I'm not familiar with guajillo peppers. Is there a substitution? I live in the Willamette Valley part of Oregon and the town of Woodburn, fortunately, has some great panaderias, little restaurants, and small shops. I need to get over there to find a tortilla press, so I'll look for these peppers while I'm there. ¡Muchas gracias, Mely!

    Reply
    • mmartinez

      December 14, 2018 at 6:42 pm

      Hello Beth,
      Try looking for them in your local Latin store, I had seen them even at Walmart. An also online.

      Reply
    • Belinda

      January 06, 2019 at 9:42 pm

      You can use california or new Mexico Chile pods I personally like those better they're not as sweet.

      Reply
    • Debra Wood

      October 20, 2021 at 3:16 pm

      I absolutely LOVE Pambazos! Unfortunately they are difficult to find here in Cuernavaca, Morelos, so guess I'll try my luck at making these. Always wondered what was the red substance on the outside of the bread! Thank you so much for this recipe! Chirzo & potatoes are yummy together.

      Reply
    • R.

      January 23, 2022 at 10:14 pm

      You should be able to find them hanging on the wall dried in a "celophane bag"
      Should be no problem to find them at a "Mexican Market" or even a "99 cent store".

      Reply
  6. Maggie Unzueta

    August 13, 2018 at 6:18 pm

    It looks delicious!

    Reply
  7. Kate

    October 17, 2016 at 2:40 pm

    5 stars
    This sandwich looks too good!! I love the history behind it too. 🙂

    Reply
  8. Sylvia Rocha

    October 06, 2016 at 1:49 pm

    5 stars
    oh dear!! I'm gonna be eating plenty of these!!! thank you SO much for posting!! mmmmmm

    Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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