Mexican Pambazos
Melissa Veytia
Pambazos are a traditional Mexican antojito no one can resist! These mouthwatering Mexican pambazos are brushed in a tasty guajillo sauce and stuffed with a hearty combination of potatoes and chorizo. Garnished with lettuce, sour cream, and cheese, this classic chorizo hash pambazo recipe will become your favorite from the first bite.
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Ingredients
8
Portions
  • 6 guajillo chiles, trimmed, seeded, and rehydrated in hot water
  • 1/4 white onions
  • 1 clove garlic
  • 1 pinch salt
  • 1 tablespoon lard
  • 2 cups chorizo, cut into chunks
  • 3 potatoes, cooked, peeled, and cut into large chunks
  • 1 pinch salt
  • 8 pambazo rolls
  • 1/4 cups lard
  • 1 cup romaine lettuce, shredded
  • 1 cup sour cream
  • 1 cup añejo cheese, crumbled
  • 1/2 cups green salsa, raw
Preparation
20 mins
10 mins
Easy
  • In a blender, combine guajillo chile, white onion, garlic, salt, and a bit of chile soaking water. Blend to a smooth sauce that is not too runny.
  • In a saucepan, heat lard and pour previous sauce. Season with salt and cook for 5 minutes.
  • In a skillet over medium heat, add chorizo and cook until fat is released. Add potatoes, mash, and cook for 3 minutes.
  • In a chopping board, cut pambazo rolls in half. Stuff with chorizo hash and brush with guajillo sauce. Set aside.
  • In a skillet, heat lard and place pambazo upside down. Brush the bottom of the pambazo with guajillo sauce. Fry until golden brown.
  • Serve Mexican pambazos with lettuce, cheese, cream, and salsa.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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