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Potato Type: Reds
Cuisine: Hispanic
Prep Method: Pan Fried


Main DishSnack

Prep Time

10 Mins

Cook Time

20 Mins


Serves 4


  • 2 ½ cups of diced red potatoes
  • 3 guajillo peppers, seeds and veins removed
  • 2 chorizos (3 oz. each)
  • 2 Tablespoons vegetable oil
  • 1 garlic clove
  • 8 black pepper corns
  • ½ teaspoon Mexican oregano
  • 4 Teleras or Kaiser rolls, sliced lengthwise
  • 1 ½ cup of shredded iceberg lettuce
  • ¼ cup crumbled cheese
  • 2 Tablespoons Mexican cream
  • Salt to taste



  1. Place the diced potatoes in a saucepan with hot water and cook at medium high heat. It will take about 10-12 minutes for the potatoes to be cooked.
  2. Place the guajillo peppers in a bowl with hot water to soften while the potatoes are cooking.
  3. In the meantime, cook the chorizo in a skillet at medium high heat. It will be ready in about 8 minutes.
  4. By this time the potatoes should be ready, so remove them from heat and drain. Next, stir them into the skillet with the chorizo, and keep cooking for three minutes. This is just enough time to allow the flavors to blend and the potatoes to get a little more tender. Set aside.
  5. Place guajillo peppers, 1 cup of soaking water, garlic clove, and pepper corns into a blender. Process until you have a smooth sauce. Strain and place in a bowl.
  6. Heat a griddle and add a 1/2 tablespoon of oil. Place the sliced rolls upside down and brush their tops all over with the Guajillo salsa. Flip the rolls so the tops get a little warm and crispy. This step will be about a minute per side. Repeat the process with the rest of the rolls, adding oil to the skillet as needed.
  7. To assemble the Pambazo, place some chorizo and potatoes on each toasted roll, then top with the shredded lettuce, cream and cheese. Serve with a hot salsa or pickled jalapeños. Enjoy!


  1. If you don’t find the teleras, you can easily use Kaiser rolls, or another roll with a slightly hard crust that won’t


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Pat Avila

Delicious! Most likely you won't be able to findthe original bread that these are made in Mexico, but many types of...Read Full Review


Pat Avila

Delicious! Most likely you won't be able to findthe original bread that these are made in Mexico, but many types of bread will serve the purpose: telera, ciabatta, french rolls ...just make sure the bread has a crust all around and is not too soft. When soaking in chile, do it in a quick move and don't let the pambazo stay on the sauce as it won't be as good if it turns mushy. You can also do the soaking once the pambazo is assembled if you mash the potatoes instead of cutting in cubes, this helps warmin up the filling at the same time of creating an nice crisp (and slightly charred ) crust. The best to accompany pambazos is a green tomatillo salsa either homemade or store bought.

Recipe By: Mely Martinez

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