Pambazos (Salsa-Dipped Mexican Sandwiches)
Pambazos are iconic Mexican street sandwiches made with bolillo bread dipped in guajillo chile sauce, grilled on the comal, and stuffed with chorizo, potatoes, lettuce, crema, and queso fresco.
Ingredients
- 4 bolillo or telera rolls
- 4 dried guajillo chiles stemmed and seeded
- 2 cups water for soaking chiles
- 2 cloves garlic
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup cooked crumbled chorizo
- 2 cups diced cooked potatoes
- ½ cup shredded lettuce
- ¼ cup Mexican crema
- ¼ cup crumbled queso fresco
- Salsa of choice
Instructions
- Prepare the Chile Sauce: Soak guajillo chiles in hot water for 15 minutes. Blend with garlic, salt, and soaking water until smooth. Strain for a silky sauce.
- Make the Filling: In a skillet, heat chorizo and add the cooked potatoes. Stir until coated and warmed through.
- Dip and Cook the Bread: Heat a comal or skillet with a drizzle of oil. Dip each bolillo into the guajillo sauce and sear on both sides until lightly crisp and vibrant red.
- Assemble the Pambazos: Slice open each roll. Fill with the chorizo-potato mixture, then top with lettuce, crema, queso fresco, and salsa.
- Serve Hot: Enjoy immediately, standing over the sink or street-style — napkins required!
- Notes:
- Add pickled jalapeños or avocado slices for extra flair.
- Serve with a cold Mexican lager or agua fresca.
- Make extra chile sauce — you’ll want to dip twice!