Krista Gambacorta
April 24, 2026
Difficulty Level: easy
30 min Prep
30 min Cook
1 hr Total
4 Servings
If you like chorizo and chilies, this is the recipe for you. Pambazos is a Mexican dish with a hearty combination of bread and potato, but once cooked the flavor is unforgettable.
The red guajillo sauce is the secret to this dish. All you need is some chilies, garlic, and a pinch of salt blended down with water and you’re good to cook. Each bread roll is dipped in the sauce, just long enough to coat before toasting in a skillet. Once filled with the chorizo and potato mix, the taste and texture is explosive.
Once done, add simple toppings like lettuce, crumbled cheese, and crema to give balance and freshness. Check out the ingredients and cooking steps below.
Pambazos Ingredients
- 4 bolillo rolls or any soft white bread rolls
- 5 dried guajillo chilies
- 2 tablespoons of vegetable oil
- 1/2 pound of Mexican chorizo
- 2 medium potatoes, peeled and diced
- 1/2 cup of shredded lettuce
- 1/2 cup of crumbled queso fresco or feta cheese
- 1/2 cup of Mexican crema or sour cream
- 1 clove garlic
- Salt to taste
Pambazos Instructions
- Remove the stems and seeds from the dried guajillo chilies, then place the chilies in a pot of boiling water. Let them simmer for 10 minutes until they soften. Drain them and allow them to cool slightly.
- Add the softened chilies to a blender along with the garlic and a pinch of salt. Blend until smooth, adding a little water as needed to make a sauce. Pour the finished sauce into a bowl that is wide and deep enough for dipping the rolls.
- Bring a pot of water to a boil for the potatoes. Add the diced potatoes and cook for 10 minutes, or until they are tender. Drain well and set them aside.
- Place a medium skillet over medium heat and cook the chorizo for 8 minutes until fully cooked and lightly crisp.
- Add the cooked potatoes to the skillet and stir them into the chorizo. Taste and season with salt if needed.
- Heat a large skillet or griddle over medium heat. As it warms, dip each bolillo roll into the guajillo sauce, coating both sides. Make sure they are covered well, but do not soak them too long as the bread may become too soft.
- Add a little vegetable oil to the hot skillet. Place the coated rolls onto the skillet and cook them for 3 minutes per side, until the outside is slightly crisp and the sauce darkens a little.
- Carefully open each roll without slicing all the way through. Spoon the potato and chorizo filling inside each one.
- Finish with shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema. Serve right away while warm.
Nutrition
Calories: 600cal
Carbohydrate: 60g
Protein: 18g
Fat: 30g
Cholesterol: – -mg
Sodium: – -mg