Potato and Chorizo Pambazo

Cocina Lala®
This recipe for potato and chorizo pambazo is the perfect option to prepare for a Mexican party; it features the classic smooth pambazo bread filled with a mixture of potato and chorizo, soaked in guajillo chili sauce, and served with lettuce, cheese, and cream. A Mexican snack that you can't miss cooking. Impress everyone with this easy and economical preparation of potato and chorizo pambazo. It will surely delight all your family and friends. This classic dish from central Mexico, originating from Veracruz, definitely cannot be missing from your upcoming patriotic celebrations.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1 tomato, for the sauce
  • 5 guajillo chiles, soaked and deveined, for the sauce
  • 1 teaspoon salt, for the sauce
  • 1/4 cups water, for the sauce
  • 1 cup chorizo
  • 2 cups potato, cooked and diced
  • 4 pieces of bread, for pambazo
  • 4 tablespoons vegetable oil
  • 1 cup lettuce, chopped, for garnish
  • 4 tablespoons Lala® panela cheese, crumbled, for garnish
  • 4 tablespoons Lala® sour cream
  • 4 tablespoons green salsa
Preparation
20 mins
20 mins
Low
  • In a skillet over medium heat, roast the garlic, onion, and tomato.
  • Blend the vegetables along with the soaked chilies, salt, and water until you get a smooth sauce. Adjust seasoning. Set aside.
  • In a skillet over medium heat, cook the chorizo for 5 minutes. Add the potatoes and cook until the potatoes are golden and the chorizo is well cooked. Set aside.
  • Cut the pambazo bread in half and soak in the sauce. Fill with the potato and chorizo filling.
  • In a skillet over medium heat, heat the oil and fry the pambazos until they turn color. Drain on paper towels.
  • Serve with lettuce, Lala® panela cheese, Lala® sour cream, and green sauce.

Nutritional Information

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