Crispy Chorizo and Potato Sandwich — Pambazo
Mexico City sandwich of pambazo bread dipped in guajillo salsa and pan-fried until crisp, filled with chorizo and potato hash, lettuce, queso fresco, and crema, served with extra salsa and lime.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 6 guajillo chiles in a dry pan 30 seconds per side until pliable. Soak in hot water 8 minutes. Char 2 medium tomatoes, 0.5 onion, and 4 garlic cloves in the same pan over medium-high 5 minutes until blackened. Peel and dice 2 medium potatoes (300g total). Finely dice 0.5 onion and mince 4 garlic cloves for filling. Remove casing from 360g fresh chorizo. Shred 60g lettuce. Crumble 60g queso fresco. Have all ingredients measured and ready.
Toast
Drain soaked chiles. Blend with charred tomato, onion, garlic, 1 tsp cumin, 0.5 tsp oregano, 1 tsp salt, and 240ml soaking liquid until completely smooth. Strain into a shallow bowl.
Build 1
Heat 2 tbsp oil in a saucepan over medium-high 1 minute. Add strained salsa and cook 3 minutes until brick red. Add 360ml chicken stock and reduce over medium-low 5 minutes until thickened to coating consistency. Pour into a wide shallow dish for dipping.
Saute
Heat 2 tbsp oil in a large skillet over medium-high 1 minute. Add diced potatoes and cook 7 minutes stirring occasionally until golden at edges and tender. Add chorizo, break up with a spoon, cook 4-5 minutes until crispy and red oil releases. Add filling onion, garlic, remaining 1 tsp cumin, remaining 1.5 tsp oregano, remaining 1 tsp salt, and pepper; cook 3 minutes until softened and glossy.
Crisp
Heat 2 tbsp oil in a wide skillet over medium-high 1 minute. Split both pambazo breads in half. Dip both cut faces of each split pambazo into salsa to coat thoroughly. Pan-fry cut-side-down 90 seconds per side, pressing lightly, until crisp and deep red on both sides. Work in batches if needed to avoid overcrowding.
Plate
Set bottom half of each sandwich on a board. Layer chorizo-potato filling, lettuce, crema, queso fresco, and pickled jalapeño on each. Cap with top halves. Cut diagonally, top with cilantro. Serve with lime wedges and extra salsa alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.