Mexican pambazos recipe with potato and chorizo
Recipe shopping list — copy the items into Valedo.
These four sandwiches are filled with a hearty potato and chorizo mixture. The rolls are dipped in guajillo sauce before pan-frying.
Ingredients
Bolillo rolls
4
Mexican chorizo
12 oz
Yukon Gold potatoes
1 lb
Dried guajillo chiles
6
White onion
1
Garlic cloves
3
Romaine lettuce
1 small head
Mexican crema
1/2 cup
Queso fresco
4 oz
Neutral cooking oil
3 tbsp
White vinegar
1 tbsp
Kosher salt
to taste
How to make it
- Boil diced potatoes until tender and cook them with chorizo. 2. Soak guajillos and blend with onion, garlic, vinegar, salt, and water into a smooth sauce. 3. Split rolls, dip their outsides in chile sauce, and fry lightly in oil. 4. Fill with potato-chorizo mixture, shredded lettuce, crema, and crumbled queso fresco. 5. Serve immediately while the bread is warm and crisp-edged.
FAQ
Who is "Mexican pambazos recipe with potato and chorizo" for?
These four sandwiches are filled with a hearty potato and chorizo mixture. The rolls are dipped in guajillo sauce before pan-frying.
What do I need to buy for "Mexican pambazos recipe with potato and chorizo"?
This list has 12 items, including Bolillo rolls, Mexican chorizo, Yukon Gold potatoes, and Dried guajillo chiles. Cross off what you already own, then buy the rest.
Do I need every item on "Mexican pambazos recipe with potato and chorizo"?
No. Use it as a starting checklist for Mexican pambazos recipe with potato and chorizo. Cross off what you already have—often that includes Bolillo rolls—and add anything your situation still needs.
Does "Mexican pambazos recipe with potato and chorizo" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Boil diced potatoes until tender and cook them with chorizo. 2. Soak guajillos and blend with onion, garlic, vinegar, salt, and water into a smooth sauce. 3. Split rolls, dip their outsides in chile sauce, and fry lightly in oil. 4. Fill with potat…
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