Mexico Pambazos
The word pambazo derives from the Ladino term pan basso ("low bread"), which originated during Mexico’s viceregal period. It was an inferior-quality bread made with deteriorated wheat flour meant for lower classes. There were bakeries dedicated to this kind of bread only, called panbasserías. But through the years, pambazo became just another kind of bread sold at all bakeries and also the name for an antojito (appetizer) made with it. Today pambazo refers to a sandwich made with a particular kind of bread, stuffed with potatoes and chorizo, drenched in guajillo sauce, and served with lettuce, cheese, and cream.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Sauce:- 12 dried guajillo peppers, stemmed and seeded
- 1 large white onion, diced, divided
- 2 cloves garlic, chopped
- Oil, for frying
- 1 lb (450 g) raw Mexican chorizo, removed from casings
- 2 lbs (1 kg) potatoes, boiled and quartered
- Kosher salt, to taste
- 6 sturdy rolls (pan basso), Portuguese rolls, or kaiser rolls
- Oil, for frying
- 1 cup (200 g) refried beans, warmed
- 2 oz (57 g) queso fresco, crumbled
- 2 cups (150 g) iceberg lettuce, shredded
- ⅓ cup (80 ml) sour cream
Directions
- In a large frying pan over medium heat, toast the peppers for about 15 seconds on each side.
- Add half the onion and the garlic. Cover with water and bring to a boil. Simmer until the dried chiles get rehydrated.
- With a strainer, separate the chiles, onions, and garlic from the liquid. Reserve the liquid and transfer the aromatics to a blender.
- Add 1 cup (240 ml) of the liquid and ¼ tsp (1.23 ml) salt to the blender mixture and blend until smooth.
- Add a small amount of oil to a frying pan and cook chorizo over medium-high heat for about 5 minutes.
- Add the remaining onion to the pan and cook until it is soft.
- Add the boiled potatoes and crush them a little with a spoon. Add salt to taste.
- Dip the rolls in the sauce until well-coated. Place them on an oiled skillet over medium-high heat and fry until brown on both sides. Repeat the process with all the rolls.
- Open the rolls and stuff them with refried beans and the potato and chorizo mixture.
- Add queso fresco, lettuce, and sour cream.
Making the Sauce:
Making the Filling:
Assembly:
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