You too can enjoy the best of Mexican street food at home. This vegetarian (with vegan option) sandwich will change your life — yep, it’s that good! Counted as among the best sandwiches and foods of Mexican cuisine pambazos are super easy to make at home. And for all of us that don’t eat meat, you’ll never miss it with this vegan chorizo.
Pambazo (pam-ba-so) are what you call this style of torta or Mexican sandwich. The original name comes from the specific type of bread roll, pan basso, that was used to make these sandwiches. Nowadays people also use bolillos or teleras (both types of Mexican bread rolls) to prepare the sandwich. The bread roll is sliced in half, a mild red chile sauce is made to dip the bread into before being lightly fried until the bread’s surface is crispy. Once that’s done a mixture of potato and chorizo is stuffed into the centre and topped with lettuce, crumbled queso fresco, sour cream, and salsa. The process is very simple!
Of course my version is made using veggie chorizo (or soyrizo) so the sandwich is actually vegan. But since I added crumbled cheese and Mexican sour cream, it of course becomes a vegetarian meal. If you are vegan you may swap the cheese for a salty crumbly nut cheese and also use a vegan cream.
All of the ingredients will be easy for you to find at either your Latin food isle or grocery store. As for the guajillo chilies (which are very mild) if you can’t find them there’s always Amazon. If you don’t have Mexican bread rolls available you can use baguettes — or really any bread roll that isn’t too soft and won’t get soggy. 🌟 One tip I’d like to give you, if you live in a humid place like I do then it’s best to buy your bread rolls the day you make the pambazos. Otherwise they may soften too much and become fragile to handle and eat.
- 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
- 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
- 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
- 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.
- 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.
- 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.
- 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!
• 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.
See how easy it was to make? Once you make it for the first time you’ll want to put pambazos on your meal rotation — also they’re great for game nights. The only thing you’ll want to make sure that you have plenty of extra napkins because they are a bit messy. You can just pick them up to eat or if you’d like you can use a fork and knife to look a less messy. 😀
Thanks for stopping by amigos! Remember if you enjoyed this recipe do share it with your family and friends on social media — you have no idea how much it helps when you do. Much appreciated and muchas gracias! 💞