Pambazos Bread Recipe

A Pambazo is a mouthwatering and tasty sandwich. Bread dunked in a guajillo chile sauce and stuffed with Mexican chorizo and potatoes. Delicious and flavorful with every bite!

Also, don’t forget to drain the excess fat from the chorizo. There will still be plenty of fat in the chorizo to give your sandwich plenty of flavor.

Pambazos

If you need more water when making the sauce, don’t be afraid to add a splash water. The sauce is thin, not thick.

Pambazos Are Making A Special Guest Appearance Tomorrow!!!

Traditionally, a special type of bread called pambazo (or pan basso) is used. Hence, the name of the dish, but this particular bread is relatively impossible to find in the US.

One version says that pambazo bread was the worst quality made with the oldest flour and given to the lower classes. They would then soak the bread in guajillo salsa to make it edible.

Another version (and more popular version) is that Maximilian I (the Emperor of Mexico) and Carlota of Mexico (Empress consort of Mexico) visited Orizaba, a town in Veracruz. The chef made the bread which was inspired by the shapes of the volcano Pico de Orizaba, also known as Citlaltépetl. It is one of the highest mountains in North America.

The Wiles Of The Pambazo

A torta is a sandwich. Tortas are either made with telera bread, bolillo, birote, or french bread. They can be hot or cold, grilled, toasted, or even fried.

You can add more or less Mexican salsa, depending on your tolerance to spiciness. For a not so spicy salsa, try salsa verde.

This Pambazo recipe is a great way to celebrate Mexican Independence Day or any special occasion. Just put the top of the bread back on, and dig in! Provecho!

Pambazos Stuffed With Chorizo And Potatoes Recipe

If you need more water to make the sauce, don’t be afraid to add more. The sauce for the Pambazo is thin, not thick.

Word to the Wise: Don’t dip the inside of the bread. You don’t want to the bread to fall apart. The inside of the bread should still be white.

Chorizo And Potato Pambazos

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets.Pambazos are a mouth watering Mexican sandwich stuffed with a mixture of potatoes and chorizo, lettuce, queso & crema. The bread is covered in a delicious guajillo salsa and crisped to perfection. Irresistible!

This Mexican dish originated in Veracruz and was created in honor of Empress Carlota, by a chef named Jose Tüdös. He was inspired by the shapes of the Citlaltépec volcano, also known as Pico de Orizaba.

But the most popular form that we know of originated in Mexico City, where they are sold mainly as a street antojito (snack).

Bread For Pambazo Sandwiches

Want to learn how to make a Pambazo sandwich? Let me show you how to make it step by step with my easy and authentic recipe.

Note: You can make ahead the salsas, pickled onions and even the chorizo and potato mixture. This will save you lots of time when you get hungry and are ready to eat!

This dish uses telera bread which is fluffy and soft inside, golden and crispy on the outside. It’s similar to the bolillo but the telera has a smoother top and the shape is flatter.

Pambazo

Pambazos Con Huevos (mexican Sandwiches)

If you can’t find telera bread, find any other kind that has is soft but solid inside. The texture on the top must be smooth in texture.

Open the telera bread and fill with the chorizo and potato mixture, lettuce, crema, crumbled queso, pickled onion and salsa if using any.

This dish is messy so be ready and grab lots of napkins! It’s also finger licking good and no one will judge you for that. Enjoy!

Crispy Pambazos (...let's Call It A Cross Between A Pambazo And A Torta)

Pambazos are not spicy since the Chile Guajillo Salsa is naturally mild. Guajillo’s have tangy and smoky flavor profile and it’s on the moderate heat level—500 to 5, 000 on the Scoville Heat Scale. They do have a lot of flavor and they are perfectly for family-friendly cooking.

Typically they are not served with a side dish but if you must, then I suggest serving them with refried beans or these delicious Chiles Toreados.

This Mexican dish originated in Veracruz and was created in honor of Empress Carlota, by a chef named Josef Tüdös, who was inspired by the shapes of the Citlaltépec volcano (better known as Pico de Orizaba).

Pambazos Authentic Recipe

They were created by a chef named Josef Tüdös that lived in the state of Veracruz. He was inspired by the shapes of the Citlaltépec volcano (better known as Pico de Orizaba).

Pambazos are a mouth watering Mexican sandwich stuffed with a mixture of potatoes and chorizo, lettuce, crumbled queso & crema. The bread is covered in a delicious guajillo salsa and crisped to perfection. Irresistible!

Pambazo

Pambazo Mexicano: Chorizo Potato Sandwich

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.Pambazos are an exceptionally tasty Mexican sandwich featuring chile-brushed bread filled with chorizo, potatoes, lettuce, salsa, crema, and queso. Try this plant-based version for a delicious twist on a classic!

Step 1: Stem and seed the guajillo chiles and add them to a pot of water with the onion and garlic. Bring it to a low boil, then turn the heat to low for 10-15 minutes, or until the chiles are soft.

Step 2: Transfer the chiles, onions, and garlic to a blender with some cooking water or vegetable broth and a generous pinch of salt. Blend on high until smooth, adding more water as needed. Strain the sauce into a bowl and set it aside.

Best Pambazos Veganos

Step 3: In the meantime, scrub and cube the potatoes into small pieces. Steam or boil them for 10-12 minutes, or until tender when pierced with a fork.

Step 4: Heat some olive oil in a large skillet and fry the potatoes for a few minutes. Mix in vegan chorizo , season with salt, and cook until the chorizo is hot. If your potato chunks are bigger, roughly mash them in the pan.

Step 5: Heat a little more olive oil in the same skillet. Cut your pambazo bread open, leaving the top partially attached. Brush one side with guajillo paste, then add it to the skillet past-side down.

Nugget Markets Pambazos Recipe

Step 6: While the first side is cooking, brush the bottom with more paste. Fry each side until they’re nice and crispy. Continue this process with the rest of the buns, adding more oil to the pan as necessary.

Step 7: Add a scoop of chorizo and potatoes to the pambazo, then top it with lettuce, salsa verde , cashew crema , and queso cotija . Serve immediately while warm. Happy eating!

Because of the wheat used in pambazo bread, this recipe is not gluten-free. To adapt the sandwich to your dietary needs, just swap in your favorite gluten-free bun.

Pambazo Bread Recipe

Although pambazos contain Mexican chorizo and guajillo salsa, the spice level is relatively mild. Although subjective, we would rate it a 3/10.

The typical method of making pambazos is to lightly fry the bread, but you can definitely make an oil-free version. Swap the oil with a little vegetable broth when cooking the fillings, and toast the bread without anything.

Recipe For Pambazo With Chorizos And Potatoes

There are other sandwiches with the same name in other parts of the country, like in the State of Veracruz, where the sandwich is filled with refried beans, ham, and even chorizo and pickled chipotle peppers. This particular bread, also called Pambazo Mexicano, is very similar to a Kaiser roll but dusted with flour and without the seeds.

Some of the research I did found that the

BREAD RECIPES

Pambazos Bread Recipe