Pambazo are set apart is their unique preparation method, where the bread is dipped in a red guajillo pepper sauce before being filled and cooked. This gives the bread its distinctive reddish hue and a slightly spicy flavor.
Once the bread is prepared, it is typically filled with various ingredients such as potatoes, chorizo (Mexican sausage), refried beans, lettuce, crema (Mexican sour cream), cheese, and salsa. The filled pambazo is then either grilled or fried until crispy and heated through.
Pambazo is beloved for its combination of textures and flavors, with the softness of the bread contrasting with the savory and spicy fillings. It’s a popular street food item in Mexico, often enjoyed as a hearty and satisfying meal.
Estimated Duration
Savor the preparation and enjoyment of Pambazo with a cooking time of approximately 30 minutes. This ensures a quick and delightful creation that’s perfect for a satisfying meal.
Nutrition Facts
Pambazo offers a balanced blend of carbohydrates, proteins, and essential nutrients, making it a hearty and filling option. Enjoy the combination of savory fillings encased in soft bread for a truly satisfying experience.
Equipment Required
Before immersing yourself in the joy of Pambazo, ensure you have the following equipment:
- Large skillet or griddle
- Mixing bowl
- Cutting board
- Chef’s knife
Ingredients
Gather these authentic and mouthwatering ingredients for a memorable Pambazo:
For the Filling:
- 1 pound chorizo, crumbled
- 1 medium potato, peeled and diced
- 1 cup refried beans
- 1 cup shredded lettuce
- 1 cup crumbled queso fresco
- Mexican crema for drizzling
For the Sauce:
- 4 guajillo chilies, stemmed and seeded
- 2 ancho chilies, stemmed and seeded
- 2 tomatoes, diced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt to taste
- Vegetable oil for frying
Additional Ingredients:
- 4 bolillo rolls (soft white rolls)
- Water for soaking the chilies
Instructions
Prepare the Sauce:
- In a skillet, toast the guajillo and ancho chilies for a few seconds on each side until fragrant. Soak them in hot water for 15-20 minutes.
- Blend the soaked chilies with diced tomatoes, chopped onion, minced garlic, dried oregano, and salt until you have a smooth sauce.
- Heat vegetable oil in a skillet and fry the sauce until it thickens. Set aside.
Cook the Filling:
- In a separate skillet, cook crumbled chorizo until browned. Add diced potatoes and cook until they are tender.
- Stir in refried beans and cook until the mixture is well combined and heated through.
Assemble the Pambazo:
- Slice the bolillo rolls in half and briefly dip them in the red sauce until coated.
- Fill each bolillo with the chorizo and potato mixture.
- Heat a griddle or skillet and cook the filled bolillos until they have a golden crust.
Garnish and Serve:
- Once cooked, garnish each Pambazo with shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema.
Enjoy the Hearty Delight:
- Dive into the flavorful goodness of Pambazo, relishing the combination of the spicy red sauce and the savory chorizo and potato filling.
Tips and Advice
- Adjust the spiciness of the red sauce by adding more or fewer chilies.
- You can add sliced radishes, avocado, or pickled jalapeños as additional toppings for extra flavor.
Enjoy with these Side Dishes
Pambazo is often enjoyed on its own, but it pairs well with traditional Mexican sides like guacamole, salsa, or a side of rice and beans.
Storage Options
Pambazo is best enjoyed fresh, but if you have leftovers, store the sauce and filling separately in airtight containers in the refrigerator. Reheat gently before assembling.
Ingredient Substitutes
Feel free to experiment with different types of sausage or protein for the filling. Additionally, you can customize the toppings based on your preferences.
Popular Alternatives to this Dish
Explore more Mexican sandwiches like Torta Ahogada, Cemita Poblana, or Cuban Tamales for a diverse and delightful experience.
