Vegan Pambazos

Lorenza Ávila
Served with lettuce, sour cream, and cheese, pambazos are a sandwich of sorts made with a special bread that’s very popular in Mexico City. A classic pambazo is stuffed with potatoes and chorizo sausage, however, this vegetarian version of this Mexican street food calls for Poblano chiles!
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Ingredients
4
Portions
  • 8 guajillo chiles, trimmed, seeded, and rehydrated, for the adobo
  • 2 cloves garlic, for the adobo
  • 1/4 white onions, for the adobo
  • 1 pinch salt, for the adobo
  • 1/4 white onions, for the salsa verde
  • 1 serrano chile, for the salsa verde
  • 5 tomatillos, for the salsa verde
  • 1/2 cups fresh cilantro, washed and rinsed, for the salsa verde
  • 1 tablespoon vegetable oil
  • 1 Poblano chile, in strips
  • 1 cup potato, cooked, cut into small cubes, for the stuffing
  • some vegetable oil
  • 4 pambazo rolls
  • some lettuce, for serving
  • some añejo cheese, for serving
  • some sour cream, for serving
Preparation
10 mins
20 mins
Easy
  • For the adobo: Combine chiles with a bit of the water used to rehydrate them, garlic, onion, and salt in a blender, and blend until smooth. Strain and fry with oil in a pot over medium heat. Adjust seasoning.
  • For the salsa verde: Transfer onion, serrano chile, tomatillo, and cilantro in a blender and blend until smooth. Add salt and pepper to taste. Reserve.
  • For the stuffing: Heat a skillet with oil over medium heat and cook Poblano strips and potatoes for 5 minutes. Add salt and pepper to taste. Reserve.
  • For the pambazo: On a chopping board, halve the bread. Dunk in the adobo and cook with a bit of oil on a hot griddle until golden brown. Stuff with Poblano strips and potatoes. Serve with lettuce, añejo cheese, sour cream, and salsa verde.

Nutritional information

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