Pambazo

🥄 Ingredients

• 9 guajillo chiles, (rinsed, stemmed, and seeded)
• 2 árbol chiles, (rinsed and stemmed, optional*)
• Water, (as needed)
• 1 Roma tomato
• 1 clove garlic
• ¼ medium white onion
• 1 ½ teaspoons kosher salt, (plus more as needed)
• 2 ½ cups peeled and diced russet or yukon gold potatoes ((about 3 medium-sized potatoes))
• Water, (as needed)
• 3 tablespoons olive oil, (divided)
• 1 pound Mexican chorizo*
• 6 telera bread rolls, (halved lengthwise)
• Thinly shredded lettuce
• Crumbled cotija cheese
• Pickled red onion
• Salsa roja or verde
• Mexican crema or sour cream

👨‍🍳 Instructions

1. 1

   Make the sauce. Add the guajillo chiles, árbol chiles, and enough water to completely cover them in a medium pot. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.

2. 2

   Using a slotted spoon, transfer the softened chiles to a blender. Add ½ cup fresh water, the tomato, garlic, onion, and salt. Blend until completely smooth. If the sauce is not smooth, strain it through a fine mesh sieve to remove any solids. Transfer to a bowl and set aside.

3. 3

   Make the filling. Add the diced potatoes and enough water to completely cover them in a small pot. Bring to a boil over high heat, reduce the heat to low, cover, and cook for 5-7 minutes or until the potatoes are cooked through. They should be tender and easily pricked with a fork. Carefully drain the water and set aside.

4. 4

   Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the chorizo and cook for 8-10 minutes, breaking it up into chunks and stirring occasionally until fully cooked through.

5. 5

   Add the cooked potatoes to the skillet and lightly stir to combine. Cook for an additional 3 minutes, remove from heat, and set aside.

6. 6

   Fry the telera bread. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brush a generous amount of the chile sauce all over the top and bottom crust of the telera bread. Place it in the hot oil crust side down and fry for 1 minute, until crispy. Flip and fry the inside of the bread for 1 more minute until crispy. Repeat this process with the remaining bread rolls, adding more oil when needed.

7. 7

   Assemble the pambazos. Fill the telera bread with a scoop of the papas con chorizo filling, a drizzle of your favorite salsa, some shredded lettuce, a sprinkle of cotija cheese, some pickled red onions, and a little Mexican crema. Serve and enjoy!

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.