When I first set eyes on a pambazo Mexican sandwich, I could not believe my eyes! I didn’t understand how I was already at the age I am at, and never enjoyed one of these. Of course the only way for me to experience one is to prepare one. There are no authentic Mexican restaurants where I love.
No Mexican Bakery? No problem!
In the past creating this recipe may have been a problem. No Mexican bakery for hundreds and hundreds of miles from my home. A few years back I challenged myself to learn how to prepare my favorites from la panaderia(bakery). Bolillos, conchas, elotes and more!
Keep it on the mild side!
Not every red chile sauce you encounter will be spicy. Most time the dried chile guajillo is pretty mild. It has happened to me more than once or twice when I think I am preparing a mild salsa and then I taste it! Woah! It’s difficult for me to prepare mild salsa in the first place, lol!
Just needs a little salt!
It’s amazing what a difference it makes when food is seasoned well. I don’t promote using salt generously at all, but you have to find that right balance when you are preparing food at home. A simple light season of salt and pepper can make all of the difference in the entire dish.
Homemade Salsa For Life!
Did you know that you can prepare more than just salsa verde with tomatillos? Yes! It’s mind blowing! Lol! And they are all delicious.
Once you get into the habit of enjoying homemade bread, store bought will not be good enough!
For Guajillo Salsa
- 6 -8 chile guajillo stems and seeds removed
- 1/4 section white onion diced fine
- 2 cloves garlic minced
- Salt and pepper to taste
- 2 tbsp oil
- 1/2 cup onion diced
- 2 cloves of garlic minced
- 1 Jalapeño minced
- 9-11 ounces Mexican pork chorizo
- 2 medium russet potatoes previously peeled and cooked until fork tender
- For Salsa Verde see Link above
You Will Also Need
- 4 large bolillo-style bread rolls
- 2 cups shredded lettuce
- 2 cups Queso fresco crumbled
- 1 cup Mexican crema
- In a pot, add the chile guajillo, onion, garlic and enough water to cover the ingredients. Heat to medium. When it comes to a boil, reduce the heat and simmer for 10 minutes. Remove from heat to cool.
- To a skillet at medium heat, add 2 tablespoons of oil. Add the onion, garlic and jalapeño. Season lightly with salt and pepper. Cook for 5 minutes.
- Add the chorizo and cook for another 6 minutes. Add the potatoes and lightly mash to mix in with the other ingredients. Taste for salt and pepper. Set aside.
- Drain out all of the liquid from the guajillos. Transfer all of the ingredients to the blender jar. Add 2 cups tap water and salt to taste. Blend on high until very smooth. Transfer to a saucepan and heat to medium/low heat. Once it comes up to a simmer, cook for 10 minutes. Set aside.
- Prep all the garnishes and have them ready before the next step.
- In a large skillet, preheat 2-3 tbsp of oil for a few minutes. Slice the bolillos open, leaving one side intact. Brush the bolillos with the guajillo salsa all over. Transfer to oil in hot skillet and fry the bolillos for a few minutes per side.
- Transfer fried bolillos to a serving platter. Carefully open each bolillo with chorizo/potato mix. Add lettuce queso fresco, crema and sasla verde! Ready!!