Authentic Pambazos Recipe

If you’re craving a burst of bold Mexican flavors between pillowy bread, the Authentic Pambazos Recipe is about to steal your heart (and your taste buds!). Picture this: fluffy white rolls dunked in a vibrant guajillo chile sauce, then crisped to perfection and stuffed with a savory chorizo and potato filling. It’s street food royalty—messy, spicy, beautifully colorful, and utterly crave-worthy. The joy of pambazos isn’t just in eating them, but in preparing them with your own hands, savoring each garlicky-chile note and crunchy, creamy bite.

Ingredients You’ll Need

The magic of the Authentic Pambazos Recipe lies in just a handful of key ingredients, each playing a starring role. Nothing fancy—just straightforward pantry staples coming together for an experience you’ll never forget.

• Telera or Bolillo Rolls (6): These are the bread base, soft inside but sturdy enough to hold all the saucy, savory fillings.
• Dried Guajillo Chiles (4, stems and seeds removed): They bring a subtle heat and a stunning brick-red color to the sauce—total pambazo signature!
• Garlic Clove (1): A simple yet essential flavor booster for the chile sauce.
• Water (1/4 cup, for blending): Helps the guajillo and garlic blend into a silky, pourable sauce.
• Salt (1/4 teaspoon): Just a pinch makes the chile sauce sing.
• Vegetable Oil (3 tablespoons, plus more for frying): Used to fry the chile sauce and give the rolls that irresistible crisp.
• Medium Potatoes (3, peeled and diced): Creamy and comforting, they balance the spiciness of the chorizo.
• Mexican Chorizo (10 ounces, casings removed): Deeply seasoned and a little smoky, it’s the soul of the filling.
• White Onion (1/2 cup, finely chopped): Adds a burst of freshness and crunch on top.
• Shredded Lettuce (2 cups): Offers a cool, crisp counterpoint to the warm, spicy interior.
• Queso Fresco (1 cup, crumbled): This fluffy cheese crowns each pambazo with salty creaminess.
• Mexican Crema or Sour Cream (1/2 cup): Drizzled on top, it brings a cool, tangy finish.
• Salsa Roja or Your Favorite Hot Sauce (1/2 cup): For extra kick and saucy personality—customize to your heat level!

How to Make Authentic Pambazos Recipe

Step 1: Cook the Potatoes

Start by peeling and dicing your potatoes into bite-sized cubes. Boil them in salted water until they’re fork-tender but not falling apart (about 10 minutes). Drain them well and set aside—perfect potatoes are key for the signature texture in any Authentic Pambazos Recipe.

Step 2: Brown the Chorizo and Mix with Potatoes

Heat a large skillet over medium and toss in the chorizo (casings removed). As it sizzles and browns, break it up with a spoon so every bite is packed with flavor. Once fully cooked, add your cooked potatoes and stir everything together. This spicy, hearty mixture is the star filling, so let the flavors mingle for a minute or two before setting aside.

Step 3: Make the Guajillo Chile Sauce

Bring water to a boil and add your dried guajillo chiles. After a quick 5-minute simmer, they’ll soften and be ready to transform. Blend them with the garlic, salt, and fresh water until smooth. If you like your sauce extra silky, strain it—this chile bath is the key to Authentic Pambazos Recipe color and flavor.

Step 4: Fry the Guajillo Sauce

In a skillet over medium heat, swirl in 3 tablespoons of oil. Pour in the blended guajillo sauce and fry for 2 to 3 minutes, just until it’s fragrant and a bit thicker. Frying the sauce really deepens its rich flavor, making this an essential step!

Step 5: Dip and Fry the Rolls

Grab your rolls and carefully slice them in half, leaving one edge intact. Dip each roll into the warm chile sauce until both sides are red and glorious. In a heated skillet with a splash of oil, fry each saucy roll until they’re lightly crisped—about 2 minutes per side. This crispy, saucy bread is pure pambazo perfection.

Step 6: Assemble the Pambazos

Now comes the fun part! Generously spoon the chorizo and potato mixture onto each roll. Pile high with crunchy lettuce, a sprinkle of chopped onion, crumbled queso fresco, and a drizzle of crema. A final splash of your favorite salsa brings the whole Authentic Pambazos Recipe to life.

How to Serve Authentic Pambazos Recipe

Garnishes

Pambazos shine brightest with traditional toppings: think crisp lettuce, bright white onion, a tumble of queso fresco, and ribbons of Mexican crema. Want more color? Add slices of radish or a handful of chopped cilantro. These little extras turn every pambazo into a festive feast and let your guests personalize their perfect bite.

Side Dishes

Pairing is a breeze. A simple side of Mexican pickled carrots and jalapeños or a zesty cucumber salad goes beautifully with the rich flavor of the Authentic Pambazos Recipe. You could also serve with a cup of charro beans or a cold horchata for the full street-food experience.

Creative Ways to Present

Get playful! Cut smaller pambazos for a topping-heavy party platter or build a DIY pambazo bar so everyone can mix and match garnishes. For a dinner party, serve alongside Mexican-style roasted corn or even as a build-your-own main course at your next taco night.

Make Ahead and Storage

Storing Leftovers

Once assembled, pambazos are best enjoyed right away, but if you have extras, wrap them tightly and keep in the fridge for up to 2 days. The bread may lose a bit of its crisp but the flavors meld deliciously overnight.

Freezing

If you want to prep ahead, freeze just the chorizo and potato filling in an airtight container for up to two months. The guajillo sauce also freezes beautifully—just thaw in the fridge before reheating. It’s best to make the bread and assemble fresh for that signature texture of Authentic Pambazos Recipe.

Reheating

To reheat, pop the leftover pambazo (or just the filling) in a skillet over medium heat until warmed through. You can also re-crisp the bread with a quick toast in a hot pan with a splash of oil, bringing back some of that irresistible crunch.

FAQs

What is the best bread for the Authentic Pambazos Recipe?

Telera rolls are the traditional pick for pambazos, thanks to their soft inside and thin crust. If unavailable, bolillo rolls or even soft sandwich rolls will still hold up well to the chile dipping and frying process.

Can I make this recipe vegetarian?

Absolutely! Just swap out the chorizo for sautéed mushrooms or refried beans. The guajillo sauce and classic toppings will ensure your vegetarian Authentic Pambazos Recipe is just as satisfying and flavorful.

How spicy is the guajillo chile sauce?

Guajillo chiles bring a mild to medium heat, making the sauce vibrant without being overwhelming. If you want it extra spicy, feel free to blend in a dried arbol chile or add a bit of your favorite hot sauce to the mix.

Can I prepare the guajillo sauce in advance?

Yes, preparing the guajillo sauce ahead of time is both convenient and delicious! Store it in the fridge for up to five days so you’re always pambazo-ready when cravings strike.

What toppings are essential for Authentic Pambazos Recipe?

Classic pambazo toppings include shredded lettuce, diced onions, crumbled queso fresco, Mexican crema or sour cream, and salsa roja. These not only add texture and freshness but also play up the street food spirit of the dish.

Final Thoughts

This Authentic Pambazos Recipe is a celebration of tradition, comfort, and bold Mexican flavor. Invite friends into your kitchen, get a little messy with the chile sauce, and savor every spicy, creamy, crunchy bite. If you’ve never tried pambazos before, now’s your moment—trust me, you’ll come back to this recipe again and again!

Authentic Pambazos Recipe

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4.8 from 16 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 6 pambazos 1x
• Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of Mexico with this Authentic Pambazos recipe. A delicious combination of chorizo, potatoes, and a zesty guajillo sauce, all stuffed into a warm, crispy roll.

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Ingredients

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For the Filling:

• 3 medium potatoes, peeled and diced
• 10 ounces Mexican chorizo, casings removed
• 1/2 cup finely chopped white onion
• 2 cups shredded lettuce
• 1 cup crumbled queso fresco
• 1/2 cup Mexican crema or sour cream
• 1/2 cup salsa roja or hot sauce

For the Guajillo Sauce:

• 4 dried guajillo chiles, stems and seeds removed
• 1 garlic clove
• 1/4 cup water
• 1/4 teaspoon salt
• 3 tablespoons vegetable oil, plus more for frying
• 6 telera or bolillo rolls

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Instructions

1. Prepare the Filling: Boil potatoes until tender, about 10 minutes. Cook chorizo in a skillet, add potatoes, and set aside.
2. Make the Guajillo Sauce: Boil chiles, blend with garlic, salt, and water. Fry the sauce in oil until fragrant.
3. Assemble the Pambazos: Dip rolls in sauce, fry until crisp. Fill with chorizo mixture and top with lettuce, onion, queso fresco, crema, and salsa.

Notes

• Telera rolls can be substituted with bolillos or soft sandwich rolls.
• For a vegetarian option, use sautéed mushrooms or refried beans instead of chorizo.
• The guajillo sauce can be prepared ahead and refrigerated for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 pambazo
• Calories: 480
• Sugar: 3g
• Sodium: 720mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 50mg