Pambazo
A crusty bread roll stuffed with sausage, potatoes, and cheese, then bathed in a smoky red salsa and griddled until crisp. This Mexican street-food favorite is hearty, messy, and utterly delicious.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 22g
Ingredients
- 4 whole bolillo or crusty rolls
- ½ lb chorizo or other sausage
- 1 large potato
- 2 whole guajillo or ancho chiles
- 2 cloves garlic
- 1 cup Oaxaca or mozzarella cheese
- 1 whole avocado
- 3 tbsp vegetable oil
Instructions
- 1
Boil the 1 large potato in salted water until fork-tender, about 15 minutes. Drain, let cool slightly, then slice into thin rounds.
- 2
Stem and seed the 2 chiles, then simmer in hot water for 10 minutes until soft. Transfer to a blender with 2 garlic cloves and 1/2 cup of the soaking water; blend until smooth.
- 3
In a skillet over medium heat, cook the 1/2 lb chorizo, breaking it up, until browned and cooked through, about 8 minutes. Remove and set aside.
- 4
In the same skillet, heat 1 tbsp oil and fry the potato slices until golden on both sides, about 5 minutes. Season with salt.
- 5
Slice the 4 rolls almost in half, leaving a hinge. Stuff each with chorizo, potato slices, and 1/4 cup cheese per roll.
- 6
Stir the remaining 2 tbsp oil into the chile sauce. Dip each stuffed roll into the sauce, coating both sides, then toast in a hot skillet or griddle until crisp and browned, about 3 minutes per side.
- 7
Serve hot, topped with sliced avocado and extra salsa if desired.
Tools you’ll need
- large pot
- blender
- skillet
- spatula
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