Lorenza Ávila

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Potato and Poblano Pambazos

10 mins
20 mins
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Prepare this rich version of a vegetarian pambazo, cooked on the grill with guajillo chile marinade and a filling of potato and poblano rajas. This street snack is the favorite of most Mexicans, served with raw green sauce.
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4 portions
  • 8 guajillo chilies, clean, deveined and soaked in hot water for the marinade
  • 2 cloves garlic, for the marinade
  • 1/4 white onions, for the adobo
  • 1 pinch salt, for the marinade
  • 1/4 white onions, for the green sauce
  • 1 serrano pepper, for the green sauce
  • 5 tomatoes, for the sauce
  • 1/2 cups fresh coriander, clean, for the green sauce
  • 1 tablespoon oil
  • 1 poblano pepper, in strips
  • 1 cup potato, cooked, cut into cubes for filling
  • enough vegetal oil
  • 4 breads, for the pambazo
  • enough lettuce, for serving
  • enough old cheese, for serving
  • enough sour cream, for serving


For the adobo, blend the peppers with a little of the soaking water, the garlic, the onion and salt until you get a smooth marinade. Strain and fry with oil in a saucepan over medium heat. Adjust the seasoning.
For the sauce, blend the onion with the serrano pepper, the tomato and the cilantro. Season to your taste and reserve.
For the filling, heat a pan over medium heat with the oil and cook the poblano and potato slices for 5 minutes, season to your taste and reserve.
On a board, cut the pambazo bread in half, dip it in the marinade and cook it with a little oil in a hot grill, when it is golden remove from the grill and fill with the slices with potatoes. Serve with lettuce, aged cheese, cream and raw green sauce. Enjoy


Serve with aged cheese, cream, fresh green lettuce and raw green sauce.


If you can't find bread for pambazo you can replace it with telera rolls.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Irina Eyeyo J
11/04/2019 19:54:13
Me parece una gran idea, los voy a hacer.

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