Crispy Pork Pambazo
Pillowy bolillo bread stuffed with shredded pork in a vibrant chile sauce, pan-fried until golden and crispy. A Mexican street-food classic that feels restaurant-quality in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 648
- Protein
- 42g
Ingredients
- 1.5 cups rotisserie pork or shredded cooked pork
- 2 whole guajillo or ancho chile peppers, stemmed + seeded
- 2 whole bolillo rolls or telera rolls
- 1 medium potatoes, diced small
- 2 oz Mexican chorizo, crumbled
- ½ cup queso fresco or feta cheese, crumbled
- 2 tbsp vegetable oil for pan-frying
- ½ cup chicken broth
Instructions
- 1
Toast dried chiles in a dry skillet 30 seconds per side until fragrant. Pour broth over, simmer 4 minutes until softened.
- 2
Blend chile mixture with a pinch of salt until smooth. Toss with the shredded pork and set aside.
- 3
Cube potatoes. Cook chorizo in the same skillet over medium-high 2 minutes until fragrant, then add potatoes. Cook 6 minutes, stirring often, until golden.
- 4
Slice bolillo rolls lengthwise. Dip cut sides into the chile-pork mixture, coating both sides generously.
- 5
Return skillet to medium-high. Place dipped rolls cut-side down, press gently. Fry 2 minutes per side until the bread is golden and crispy.
- 6
Divide chorizo-potato mixture between sandwiches. Top with queso fresco. Serve immediately.
Tools you’ll need
- 12-inch skillet or sauté pan
- blender or immersion blender
- cutting board and knife
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