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Pambazo on deli paper
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Pambazo

Mexico's version of an over sized sub sandwich! Simple ingredients on there own, but once compiled in this pambazo it's amazing!
Course Main Course
Cuisine Mexican
Prep Time 35 minutes
Cook Time 38 minutes
Total Time 1 hour 13 minutes
Servings 4 Pambazos

Ingredients

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

Filling

  • 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

Instructions

  • 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!!

Notes

Substitute pork chorizo with soyrizo, a vegetarian option . Soyrizo can be found in large Mexican markets and trader joe's.