Mexican Pambazo Sandwich Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 1 sandwich 1x
- Category: Sandwich
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Prepare cheese mixture: In a bowl, mix the grated Mexicana cheddar cheese with sour cream until evenly combined to create a creamy cheese topping.
- 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.
- 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
Find it online: https://kitchenbyclara.com/mexican-pambazo-sandwich-recipe/
