Potato and Chorizo Pambazos (Sandwiches Dipped in Red Salsa and Stuffed with Potato & Chorizo)
Prep time
Cook time
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A vegetarian version of the popular Mexican street food. This sandwich will change your life -- yep, it's that good! And if you eat meat, you'll never miss it this finger-licking pambazo.
Recipe type: dinner, main, lunch
Cuisine: Mexican, Vegetarian
Serves: 4 pambazos
To Make The Stuffing:
  • 450 grams or 1 lb of cubed potatoes, make sure that they are in very small and even-sized pieces
  • 200 grams or 7 oz or (.440 lbs.) of veggie chorizo (aka soyrizo)
  • one Tablespoon of olive oil
  • one teaspoon of sea salt
  • a splash or two of water, if needed
To Make The Red Salsa:
  • 30 grams or about 4 large dried guajillo chilies, remove the stems, the seeds & the veins
  • a small piece (about 60 grams or 2.1 oz) of white onion
  • 2 large garlic cloves, peeled
  • water for boiling
  • pinch of sea salt
To Assemble The Pambazo:
  • 4 bolillos or teleras (rolls), slice lengthways but not all the way through
  • shredded lettuce, to taste
  • crumbled queso fresco, to taste
  • Mexican crema, to taste (substitute with sour cream or creme fraiche)
  • salsa verde or green salsa
  • jalapeños, optional
  1. Place the chiles, onion and garlic in a small pot. Pour in enough water to cover them and simmer until everything has completely softened. Once everything has softened remove from the heat and set aside to cool down.
  2. In a large pan, heat the olive oil and once hot add the potato bits. Sprinkle the salt over the potatoes and sauté until they have softened — if you want to speed it up a little bit, after about 5 minutes add a few tablespoons of water to the pan then cover with a lid and allow the potatoes to cook until soft and all of the water has evaporated. After the potatoes have completely cooked through, and all of the water has been absorbed, add the chorizo to the potatoes, stir to combine and sauté until the chorizo warms through and starts to brown a little. Taste and if needed add more salt to the potato-chorizo mixture. Turn the heat off and set aside.
  3. Next place the boiled chiles, onion and garlic into a blender. Add a pinch of fine sea salt and a few tablespoons of the boiling liquid. Process until smooth, you will need to little by little add a tablespoon of the boiling liquid to achieve a smooth sauce that coats a spoon well and is about the consistency of pancake batter. Pour the sauce into a container large enough to fit the rolls.
  4. In a pan large enough to fit the size of a bread roll (or two) add one tablespoon of olive oil, allow to warm up. Now use tongs to dip one bread roll into the sauce/salsa and coat the entire surface of the bread. Place the salsa coated bread into the pan with the hot oil, fry on both sides until the bread is a little crispy — you may want to open it up and slightly push down on the bread to help evenly fry. Remove the bread from the pan and stuff with the potato-chorizo mixture, a little crumbled cheese, sour cream, salsa verde, and some shredded lettuce. If desired serve with jalapeños slices inside or whole ones on the plate. Continue to dip, fry and stuff each roll until done. Serve and enjoy!
• The dried guajillo chilies (which are very mild) can be found at Amazon or in the Latin food isle of your grocery store, or look for them at neighbourhood Latin food stores. Alternatively if you don't find guajillos either New Mexico red or California chilies may be used.

• If Mexican bread rolls are not available to you use French rolls, or baguettes or any bread roll that doesn't have too soft of a surface.
Recipe by Mexican Made Meatless™ at http://mexicanmademeatless.com/potato-and-chorizo-pambazos-sandwiches-dipped-in-red-salsa-and-stuffed-with-potato-chorizo/