Best Mexican Pambazos Recipe | Just as Made in Mexico City
Learn how to make authentic Mexican pambazos just like they do in Mexico City! My friend Sandra, who was born and raised in Mexico City, and I got together to bring you all the traditional pambazo recipe flavor.
Equipment
- 1 kitchen tongs
- 1 pan
- 2 pots
- 1 skillet or griddle
- 1 blendder
Ingredients
- 4 pieces yellow potatoes
- 8 pieces clove
- 7 oz chorizo
- 1 cup lard you can use cooking oil instead
- 8 pieces telera bread Substitute for Bolillo
- 10 pieces guajillo pepper
- 1 clove garlic
- 1 tablespoon salt
Instructions
- Start by inserting the cloves into the potatoes; this will help infuse them with more flavor.
- Boil the potatoes in hot water with 1/2 teaspoon salt for about 15 minutes or until they are tender inside. Remove water and cloves let them cold down for a couple minutes and peel the skin.
- Cook the chorizo in a pan. It takes between 5 and 7 minutes to be ready, you will now is fully cooked when it has changed color to a depper red.
- Add the cooked chorizo to the potatoes and smash until forming a puree.
- For the guajillo salsa, boil enough water to submerge ten guajillo chiles until softened
- Place the guajillos in a blender with one teaspoon of salt and one garlic clove. Blend the mixture.
- Place a pot over medium-high heat and add a tablespoon of lard. Once the lard melts, strain the sauce and fry it in the pot.
- Cut the bread lengthwise without cutting through; you want it to remain connected like a hot dog bun. Authentic pambazos are not sandwiches and should stay connected at one end.
- Fill the lower half of the bread with the potato and chorizo mixture.
- Heat lard or oil on a large skillet until it is very hot. Using kitchen tongs, submerge the stuffed bread in the guajillo sauce. Then, place it on the griddle to fry.
- Once one side is toasted, flip the pambazo so that all parts of the bread are fried in the oil or lard.
- Open the pambazo and fill it with lettuce, crema, cotija or fresco cheese, and salsa verde.
- This easy pambazo is ready to be eaten! Buen Provecho amigos
Video
Notes
For the Garnish!
Nutrition
Nutrition Facts
Best Mexican Pambazos Recipe | Just as Made in Mexico City
Amount per Serving
Calories
285
% Daily Value*
Fat
29
g
45
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
77
mg
26
%
Sodium
1063
mg
46
%
Potassium
44
mg
1
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
1130
IU
23
%
Vitamin C
1
mg
1
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!