Pambazo: A Mouthwatering Mexican Chorizo and Potato Sandwich

Discover the irresistible flavors of a classic Mexican street food favorite – the Pambazo! This tantalizing sandwich features a perfect blend of crispy chorizo, fluffy potatoes, and a zesty slaw, all nestled between slices of salsa-dipped, griddled bread. Get ready for a culinary journey that will transport your taste buds straight to the vibrant streets of Mexico City!

What Makes a Pambazo Special?

The Pambazo is no ordinary sandwich. Its unique preparation method and bold flavors set it apart from other Mexican sandwiches. The bread is dunked in a spicy guajillo chile sauce and then griddled to crispy perfection, creating a delightful contrast of textures and tastes. Packed with a savory filling of chorizo and potatoes, and topped with a crunchy, tangy slaw, this sandwich is a true fiesta for your senses.

Crafting the Perfect Pambazo: A Step-by-Step Guide

The Flavorful Chorizo and Potato Filling

The heart of any great Pambazo lies in its filling. We’ll show you how to achieve the ideal balance of crispy chorizo and tender potatoes, infused with rich, smoky flavors. Learn the secrets to rendering the chorizo to perfection and crisping up those potatoes for a filling that’s simply irresistible.

The Quick and Easy Salsa Hack

Our recipe features a clever shortcut for the traditional guajillo salsa. We’ll guide you through creating a flavor-packed sauce using canned Mexican hot tomato sauce, enhanced with a homemade chile-infused oil. This time-saving trick delivers all the authentic taste without the lengthy preparation.

The Crunchy Coleslaw Topping

Balance is key in a Pambazo, and our fresh, crunchy coleslaw provides the perfect counterpoint to the rich filling. You’ll love the combination of crisp cabbage, zesty serrano peppers, and tangy jocoque or crema. It’s a refreshing element that takes this sandwich to the next level.

Choosing and Preparing the Perfect Bread

Learn about the history of Pambazo bread and how to select the best substitute if authentic telera rolls aren’t available. We’ll show you our foolproof method for toasting the bread to achieve that ideal texture – crispy on the outside, yet sturdy enough to hold all those delicious fillings.

Assembling Your Pambazo Masterpiece

Follow our step-by-step instructions to bring all the elements together. From dipping and griddling the bread to layering the ingredients, you’ll become a Pambazo pro in no time. Get ready to impress your friends and family with this authentic Mexican street food favorite!

Pambazo Recipe: Mexican Chorizo and Potato Sandwich

Ingredients

For the Slaw:

• 2 cups finely shredded green cabbage (about 4 ounces; 115g)
• 2 scallions, trimmed and thinly sliced crosswise
• 1/4 cup fresh cilantro leaves and tender stems, chopped
• 1/4 cup (60ml) jocoque, plus extra if needed (see notes)
• 1 serrano pepper, stemmed and thinly sliced
• Kosher salt

For the Salsa:

• 2 tablespoons (30ml) neutral cooking oil such as canola or vegetable oil
• 1/4 medium yellow onion (4 ounces; 115g), peeled and trimmed
• 2 guajillo chiles, stemmed and seeded
• 3 medium cloves garlic (15g), peeled and lightly smashed
• One 7.75-ounce can Mexican hot tomato sauce (220g; see notes)

For the Sandwich:

• 1 large russet potato (about 12 ounces; 340g), peeled, quartered lengthwise, and cut into 1/2-inch thick pieces
• 1 tablespoon (9g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight
• 1/2 pound (227g) homemade Mexican chorizo or store-bought (see notes)
• 2 tablespoons vegetable oil
• 2 telera or bolillo rolls
• 4 ounces (115g) queso fresco, thinly sliced into slabs

Directions

1. Prepare the Slaw: In a medium bowl, combine cabbage, scallions, cilantro, jocoque, and serrano. Mix well and season with salt to taste. Set aside or refrigerate for up to 2 days.
2. Create the Salsa: In a small saucepan, gently heat oil with onion, guajillo chiles, and garlic over low heat for about 10 minutes, stirring occasionally. Remove solids, stir in tomato sauce, and transfer to a bowl.
3. Toast the Rolls: Preheat oven to 250℉. Place rolls directly on the middle rack and toast until lightly crisp on the exterior.
4. Parboil the Potatoes: In a medium saucepan, cover potato pieces with salted water. Bring to a boil, reduce heat, and simmer until just tender, about 10 minutes. Drain and set aside.
5. Cook the Chorizo: Heat a 10-inch cast-iron skillet over medium heat. Add chorizo and cook until well browned, breaking it up as it cooks, about 6-8 minutes. Transfer to a bowl.
6. Crisp the Potatoes: In the same skillet, heat oil over medium-high heat. Add potato pieces and cook until crisp and browned on both sides, about 8 minutes total. Combine with chorizo and keep warm.
7. Griddle the Bread: Reheat the skillet over medium-high heat. Dip the exterior of each roll half in the salsa, then place salsa-side down in the skillet. Cook, pressing and sliding, until lightly charred, about 30 seconds per roll.
8. Assemble the Pambazos: Layer each roll bottom with queso fresco, chorizo-potato mixture, and slaw. Top with the other half of the roll and serve immediately.

Recipe Notes

Jocoque is a tangy Mexican dairy product. If unavailable, substitute with Mexican crema or plain yogurt. For best results, use fresh chorizo from a Mexican grocery store or make your own. Avoid the plastic-tubed variety. El Pato Tomato Sauce (Mexican Hot Style) is recommended for the salsa.

Make-Ahead and Storage Tips

Prepare the slaw, salsa, and parboiled potatoes up to 2 days in advance. Store separately in the refrigerator. If using pre-made slaw, drain before use.