Authentic Mexican Pambazos

Indulge in the vibrant flavors of Authentic Mexican Pambazos, a beloved street food featuring bread soaked in a rich red chili sauce, fried to perfection, and filled with a spicy-sweet chorizo and potato mixture. This delectable sandwich is then topped with fresh lettuce, crumbly Cotija cheese, smooth cream, and a zesty green tomatillo salsa. Perfect as a main course or a hearty snack, this dish offers a taste of the authentic flavors of Mexico.

Ingredients

For the Pambazos:
🍞 Bread for Pambazos, Telera, or Bolillo - 10 pieces
🥄 Lard Manteca de cerdo or cooking oil - Approximately 1 tbsp per pambazo

For the Chorizo and Potato Filling:
🥔 Potatoes - 1 kg
🧂 Salt - 1 tbsp
🌭 Chorizo - 800g
🧄 Onion - 1/2 piece, finely chopped
😓 Coarse salt - 1 tbsp
🐔 Chicken broth powder - 1/2 tsp optional
🌶️ Ground black pepper - 1 tsp

For the Red Adobo Sauce:
🌶️ Guajillo chilies - 75g, approx 12 pieces
🧄 Large garlic cloves - 2 pieces
🌱 Black peppercorns - 8 pieces
🧅 Onion - 1 small piece
🌿 Dried oregano - 1/2 tsp
🧂 Coarse salt - 1/2 tsp
💧 Water - 1 1/4 cups

For the Green Tomatillo Salsa:
🍅 Tomatillos - 500g
🌶️ Cuaresmeño chili Jalapeño - 1 piece
🌶️ Green or Serrano chilies - 2 pieces
🧄 Small garlic clove - 1 piece
🧅 Onion - 1 small piece
🌿 Cilantro - A few sprigs
🌿 Cumin - A pinch
🧂 Coarse salt - 3/4 tsp
🍬 Sugar - A pinch optional
💧 Water - 1/2 cup, 120ml

For Serving/Garnish:
🧀 Cotija cheese - Crumbled
🥛 Cream - 100ml
🥬 Lettuce - Finely chopped

Instructions

1- Cook Potatoes:

• Place 1 kg of potatoes in a pressure cooker with enough water to cover and 1 tbsp of salt. Cook on high for 55 minutes. Once tender, let cool, peel and cube.

2- Prepare Green Salsa:

• Boil 500g tomatillos, 1 cuaresmeño chili, and 2 green chiles for 10 minutes.
• Cool, then blend with 1 small garlic clove, 1 small onion piece, a few cilantro sprigs, a pinch of cumin, 3/4 tsp salt, and a pinch of sugar with 1/2 cup water until smooth but slightly chunky. Set aside.

3- Prepare Red Adobo Sauce:

• De-vein 75g guajillo chilies.
• Boil for 10 minutes.
• Cool, then blend with 2 large garlic cloves, 8 peppercorns, 1 small onion piece, 1/2 tsp dried oregano, 1/2 tsp salt, and 1 1/4 cup chili water until smooth. Set aside.

4- Prepare Chorizo Filling:

• In a pan, crumble and cook 800g chorizo on high for 12 minutes.
• Add 1/2 chopped onion, cooking for 2 more minutes.
• Mix in the diced potatoes, season with optional 1/2 tsp chicken broth powder, black pepper, and salt. Cook for 10 more minutes. Keep warm.

5- Fry Pambazos:

• Dip bread into adobo sauce, ensuring it is well coated.
• Heat 1 tbsp lard in a pan, fry bread on each side until golden. Repeat for all breads.

6- Assemble Pambazos:

• Slice open fried bread.
• Fill with chorizo-potato mix, top with lettuce, crumbled Cotija, and cream.
• Add a spoonful of green salsa to taste.

7- Serve Hot:

• Serve immediately, garnished with desired toppings.

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2.5 hours
Servings: 10 Pambazos
Equipment: Pressure Cooker, Saucepan, Frying Pan Tefal or T-fal, Cutting Board, Knife, Spatula, Tongs, Blender Oster

Cooking Tips

• Ensure potatoes are fork-tender.
• Chorizo does not need added oil.
• Balance salsa acidity with sugar or baking soda.
• Lard offers traditional flavor.

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Authentic Mexican Pambazos