Mexican Pambazo Sandwich Recipe

Introduction

The Mexican Pambazo Sandwich is a flavorful and satisfying treat, combining spicy chorizo, tender potatoes, and creamy avocado all nestled in a soft bread roll. This traditional sandwich is perfect for a picnic or a filling lunch that bursts with authentic Mexican spices.

Ingredients

• 1 bread roll, sliced in half
• Handful of shredded lettuce
• ½ avocado, sliced
• ¼ chorizo, roughly sliced
• 2 medium-sized boiled potatoes, roughly chopped
• ½ red onion, sliced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• 3 dry chillies, preferably Guajillo chillies
• 1 garlic clove, roughly chopped
• ½ red onion, roughly chopped
• A handful of grated Mexicana Cheddar
• 1 tablespoon sour cream

Instructions

1. Step 1: In a small bowl, add the dry chillies, roughly chopped ½ red onion, and garlic. Pour 200ml of boiling water over them and let soak for 15 minutes.
2. Step 2: Remove the chillies, onion, and garlic from the water. Place them in a blender with 50ml of the soaking water and blend until smooth. Add more water if the sauce is too thick. Set aside.
3. Step 3: Heat a frying pan over medium heat with a little vegetable oil. Add the sliced ½ onion, chorizo, chopped boiled potatoes, cumin, oregano, and paprika. Fry for about 10 minutes, stirring occasionally, until everything is well combined and cooked through.
4. Step 4: In a bowl, mix the grated Mexicana Cheddar with the sour cream until creamy and combined.
5. Step 5: Lay the bottom half of the sliced bread roll on baking paper or tin foil. Spoon a generous amount of the chorizo and potato filling over it, then add shredded lettuce, sliced avocado, and the cheese-sour cream mixture. Place the top half of the bread roll on and wrap it up tightly.
6. Step 6: Serve your sandwich wrapped for a picnic, with the prepared dipping sauce kept separate in a small container.

Tips & Variations

• For milder heat, remove the seeds from the chillies before soaking.
• Substitute chorizo with cooked sausage or a vegetarian alternative for a different twist.
• Add sliced radishes or pickled jalapeños for extra crunch and zing.
• If you don’t have Mexicana Cheddar, a sharp cheddar or Monterey Jack works well.

Storage

Store the sandwich components separately if not eating immediately. Keep the filling and sauce in airtight containers in the refrigerator for up to 2 days. Assemble the sandwich fresh before eating to avoid soggy bread. Reheat the chorizo and potato filling gently in a pan or microwave before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this sandwich?

Yes, while a soft bread roll is traditional, you can use bolillo, telera, or even a crusty baguette, depending on your preference.

What can I substitute if I can’t find Guajillo chillies?

If Guajillo chillies are unavailable, you can use Ancho or Pasilla chillies for a similar mild to medium heat and smoky flavor.

Mexican Pambazo Sandwich Recipe

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4.8 from 55 reviews

This authentic Mexican Pambazo Sandwich features a flavorful mix of chorizo, potatoes, and spices, layered with fresh avocado, lettuce, and a creamy cheese topping. The sandwich is dipped in a rich chili sauce made from Guajillo chilies, garlic, and red onion, then assembled for a delicious and hearty meal perfect for picnics and casual lunches.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 1 sandwich 1x
• Category: Sandwich
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chili Sauce

• 3 dry Guajillo chillies
• ½ red onion, roughly chopped
• 1 garlic clove, roughly chopped
• 200ml boiling water (for soaking)
• 50ml reserved chili soaking water (for blending)

Filling

• ¼ chorizo, roughly sliced
• 2 medium-sized boiled potatoes, roughly chopped
• ½ red onion, sliced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• vegetable oil (amount as needed for frying)

Sandwich Assembly

• 1 bread roll, sliced in half
• Handful of shredded lettuce
• ½ avocado, sliced
• A handful of grated Mexicana cheddar cheese
• 1 tablespoon sour cream

Instructions

1. Prepare the chili sauce: In a small bowl, combine the Guajillo chillies, roughly chopped ½ red onion, and garlic clove. Pour 200ml of boiling water over them and let soak for 15 minutes to soften the chillies and infuse the flavors.
2. Blend the chili sauce: Remove the soaked chillies, onion, and garlic from the water and transfer to a blender. Add 50ml of the soaking water and blend until smooth. If the sauce is too thick, add more soaking water gradually to reach a dipping sauce consistency. Set aside in a small container.
3. Cook the filling: Heat vegetable oil in a frying pan over medium heat. Add sliced ½ red onion, chorizo, boiled potatoes, cumin, oregano, and paprika. Fry the mixture for about 10 minutes, stirring occasionally, until the ingredients are well combined, heated through, and aromatic.
4. Prepare cheese mixture: In a bowl, mix the grated Mexicana cheddar cheese with sour cream until evenly combined to create a creamy cheese topping.
5. Assemble the sandwich: Place the bottom half of the sliced bread roll on baking paper or tin foil. Spoon a generous amount of the chorizo and potato filling onto the bread, then add shredded lettuce, sliced avocado, and the cheese mixture. Top with the upper half of the bread roll.
6. Wrap and serve: Wrap the sandwich tightly in the baking paper or foil for easy handling and portability. Serve with the chili dipping sauce in a separate small container, perfect for picnics or casual meals.

Notes

• Guajillo chillies provide a mild to medium heat with a fruity flavor; substitute with dried ancho chillies if unavailable.
• Boiled potatoes should be firm but tender to hold texture in the filling.
• Use fresh bread rolls with a soft crumb to complement the rich filling.
• The sandwich is best enjoyed fresh but can be wrapped and stored in the fridge for a few hours before eating.
• Adjust the sour cream quantity in the cheese mixture to achieve your preferred creaminess level.
• Vegetable oil is recommended for frying, but you can use other neutral oils if preferred.

Keywords: Mexican Pambazo, Chorizo sandwich, Guajillo chili sauce, Potato filling, Mexican street food, Picnic sandwich