🌶️ Pambazo

Name: Pambazo
Total time: 50 min
Yield: 4
Cuisine: Mexico · Mexico City
Ingredients: 4 soft white rolls (pambazo or bolillo-type); 6 dried guajillo chilies, stemmed and seeded; 1 garlic clove and ¼ onion; 300 g potatoes, diced; 200 g Mexican chorizo; Shredded lettuce; 4 tbsp Mexican crema (or sour cream); 100 g crumbled queso fresco; 3 tbsp oil, salt

Origin: Mexico · Mexico City

650kcal

per serving · 250 g

260kcal

per 100 g

22 gProtein9 g / 100 g

32 gFat13 g / 100 g

68 gCarbs27 g / 100 g

Pambazo is a Mexican street-food sandwich: a soft white bun dipped in a red guajillo chili sauce, fried until lightly crisp and filled with potato and chorizo, lettuce, cream and cheese. It is spicy, rich and messy in the best way, with a deep red colour from the chili. It is eaten hot as a hearty snack or light meal.

Diets

Pork — checkbecause of: sausage

Not vegetarianbecause of: sausage

Not veganbecause of: sausage, cream, cheese

Contains glutenbecause of: bread

Contains dairybecause of: cream, cheese

Not keto27 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

breadpotatosausagechili pepperlettucecreamcheese

Recipe

4 servings50 min

Ingredients

4 soft white rolls (pambazo or bolillo-type)
6 dried guajillo chilies, stemmed and seeded
1 garlic clove and ¼ onion
300 g potatoes, diced
200 g Mexican chorizo
Shredded lettuce
4 tbsp Mexican crema (or sour cream)
100 g crumbled queso fresco
3 tbsp oil, salt

Method

Boil the diced potatoes in salted water for 8–10 minutes until just tender; drain.
Soak the guajillo chilies in hot water for 10 minutes, then blend with the garlic, onion, a little soaking water and salt into a smooth sauce.
Fry the chorizo in a dry pan, crumbling it, for 5 minutes; add the potatoes and cook together for 5 minutes.
Slice the rolls open, dip them in the chili sauce so they are well coloured and fry them in a little hot oil for 1–2 minutes per side.
Fill the buns with the chorizo and potato, then top with lettuce, crema and queso fresco and serve warm.

How to make it lighter

Frying and chorizo add much of the fat: dip the buns in the sauce and toast them on a dry griddle or in the oven instead.
Use less chorizo and more potato, or use a leaner sausage, to keep the filling lighter.
Go easy on the crema and cheese, and add extra lettuce and a little salsa for flavour.

History

Pambazo is a classic antojito, the Mexican word for a street snack, popular in Mexico City and central Mexico. The name refers to the bun itself, a soft white bread that is sturdy enough to be dipped in sauce and fried. It is often sold from market stalls and street stands, and it is also made at home on weekends.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →