Mexican Pambazos with Potato and Chorizo

Melissa Veytia
Pambazos are a traditional Mexican snack where the bread is dipped in a guajillo chili sauce. They are filled with potato and chorizo, fried, and served with some fresh lettuce, aged cheese, cream, and a raw green sauce. The name of this dish, which has been famous for years, comes from the bread made during the colonial period known as pan basso or low colonial bread. There are some variations by state; however, this is one of the most well-known. Try it; we assure you that each bite will make you want to eat more!
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Ingredients
8
Servings
  • 6 guajillo chiles, stemmed, seedless, and soaked in hot water, for guajillo sauce
  • 1/4 white onions
  • 1 clove garlic
  • 1 pinch salt
  • 1 tablespoon lard
  • 2 cups chorizo, in pieces
  • 3 potatoes, cooked, peeled, and cut into large pieces, filling
  • 1 pinch salt
  • 8 pambazo rolls
  • 1/4 cups lard
  • 1 cup romaine lettuce, cut into strips
  • 1 cup sour cream
  • 1 cup añejo cheese, crumbled
  • 1/2 cups green salsa, raw
Preparation
20 mins
10 mins
Low
  • Add the guajillo chili to the blender with the white onion, garlic, salt to taste, and a bit of the water used to soak the chiles. Blend well without making the sauce too runny.
  • In a saucepan, add the lard and pour in the sauce, season with salt, and cook for 5 minutes.
  • Heat a skillet over medium heat, add the chorizo, and cook until it releases its fat, then add the potato, mash the potatoes, and cook for 3 minutes.
  • On a cutting board, cut the pambazo bread in half, add the filling, and brush the bread with guajillo sauce. Set aside.
  • Heat a skillet, add lard, place the pambazo upside down, and spread the bottom with guajillo sauce, frying until golden brown.
  • Serve with lettuce, cheese, cream, and sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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