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Pambazo on a white plate surrounded by lettuce and salsa
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5 from 3 votes


A Pambazo is a mouthwatering and tasty sandwich. Bread dunked in a guajillo chile sauce and stuffed with Mexican chorizo and potatoes. Delicious and flavorful with every bite!
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Dinner
Cuisine: Mexican
Servings: 4
Calories: 573kcal


For the Filling

  • 2 tbsp oil
  • 1/2 lb pork chorizo
  • 1 potato diced, peeled, and cooked

For the Sauce

  • 4 guajillo chile seeded, deveined, stems removed
  • 5 cups water (divided)
  • 1/4 white onion
  • 1 clove garlic
  • 1/4 tspn salt

To Assemble the Sandwich

  • 4 telera breads (can also use bolillo)
  • 1/4 cup oil for frying (omit if using a griddle)
  • shredded lettuce as desired
  • crema mexicana as desired
  • Mexican salsa as desired


For the Filling

  • In a large skillet, heat 2 tablespoons oil.
  • Add the chorizo and cook. About 4-5 minutes.
  • Drain excess fat.
    Return chorizo to the skillet.
  • Add the cooked potatoes to the skillet. Mash until smooth.
  • Set the filling aside until ready to use.

For the Sauce

  • To a stock pot, add guajillo chile and 4 cups of water.
    Bring to a boil. Turn heat off. Let rest for 5 minutes.
  • Discard water.
  • To a blender, add reconstituted chile, 1 cup water, onion, garlic clove, and salt.
    Blend until smooth.
  • Pour the guajillo chile sauce in a large deep dish (such as a Pyrex plate).

To Assemble the Sandwich

  • Cut the telera bread in half.
  • Dunk the top and the bottom of the bread in the guajillo sauce.  
    Do not dunk the inside of the bread.
  • In a frying pan, heat ¼ cup oil. (You can also use butter).
  • Add the bread to the pan and fry for 1 minute on each side.
  • Baste with more sauce, if you like.
    (You can also use a well-oiled griddle instead of frying).
  • Place bread on the plate.
  • Add the chorizo potato mixture to the bottom half of the bread.
    Top with lettuce, crema mexicana, and salsa.
  • Top the sandwich with the other half of the bread.
  • Serve and enjoy!



Don't forget to drain the fat from the chorizo after it is cooked.
If you need more water to make the sauce, don’t be afraid to add more. The sauce for the Pambazo is thin, not thick.
Word to the Wise: Don’t dip the inside of the bread. You don’t want to the bread to fall apart. The inside of the bread should still be white. 
Cooking on a Griddle:
If you use a griddle instead of frying, make sure it is well-oiled or the bread will stick.
Instead of oil, you can also fry the bread in butter. 
Don't be alarmed if the bread blackens slightly. The blackened part of the bread is delicious!
You can also add:
Tomatoes, Pickled Red Onions, Queso Cotija or Queso Fresco, Pickled Jalapeno, Crema Mexicana or Sour Cream


Calories: 573kcal | Carbohydrates: 43g | Protein: 15g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 837mg | Potassium: 364mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1231IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg