Authentic Mexican Pambazos

Brenda Villagomez
Once you take a bite of these authentic Mexican pambazos, there will be no turning back! Featuring a crispy telera roll brushed in a drool-worthy guajillo chile-based sauce and stuffed with tasty chorizo hash, these authentic Mexican pambazos will take you back to simpler times. Get this antojito ready in a breeze and wow your family and friends with its mouthwatering flavor!
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Ingredients
4
Portions
  • 4 guajillo chiles, trimmed, seeded, and rehydrates, for the adobo sauce
  • 2 ancho chiles, trimmed, seeded, and rehydrates, for the adobo sauce
  • 1/4 onions, for the adobo sauce
  • 2 cloves garlic, for the adobo sauce
  • 1 tablespoon lard, for the adobo sauce
  • 1 tablespoon lard, for the chorizo hash
  • 1/2 cups onion, finely chopped, for the chorizo hash
  • 1 1/2 cups chorizo, cut into small-sized chunks, for the chorizo hash
  • 3 potatoes, cooked and cut into quarters, for the chorizo hash
  • some salt, for the chorizo hash
  • some pepper, for the chorizo hash
  • 4 telera rolls
  • 2 tablespoons vegetable oil
  • 1 1/2 cups Romaine lettuce, shredded, for garnish
  • 1/2 cups sour cream, for garnish
  • 1/4 cups queso fresco, shredded, for garnish
  • green salsa, for serving
Preparation
35 mins
25 mins
Easy
  • For the adobo sauce: In a blender, combine guajillo chile, ancho chile, onion, garlic, and 1 cup of chile soaking water and blend until a semi-thick consistency is obtained.
  • In a saucepan, melt lard. Pour adobo sauce and season with salt. Cook over medium heat for 8 minutes. Stir adobo sauce constantly until thickened. Remove from heat and let cool.
  • For the chorizo hash: In a deep skillet over medium heat, melt lard and fry until translucent. Add chorizo and fry. Stir constantly until golden brown. Lower heat and add cooked potatoes. Using a masher, mash potatoes to a purée. Mix until completely incorporated. Season with salt and pepper. Cook for 8 minutes and stir constantly. Remove from heat and set aside.
  • For assembling authentic Mexican pambazos: On a chopping board, cut telera roll open lengthwise with a serrated knife. Stuff with chorizo hash and place the telera crown on top. Using a silicone brush, brush crown with adobo sauce.
  • On a griddle or skillet, heat a bit of vegetable oil and place pambazos with the brushed side up. Brush remaining side. Let cook over low heat for 3 minutes on each side. Remove from griddle.
  • Open authentic Mexican pambazos and garnish with lettuce, sour cream, shredded queso fresco, and green salsa.

Nutritional information

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