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Best Easy Pambazo de Papa con Chorizo Recipe

Name: Best Easy Pambazo de Papa con Chorizo Recipe
Total time: 45 min
Yield: 240 g
Ingredients: bolillo rolls 4 pieces; russet potatoes 2 medium; Mexican chorizo 8 oz; iceberg lettuce 2 cups; queso fresco 0.5 cup; dried guajillo chiles 4 pieces; garlic 2 cloves; onion 0.25 cup; vegetable oil 6 tbsp; salt 1 tsp

Bread dipped in guajillo sauce and filled with potato-chorizo filling is a beloved Mexico City treat. This family-friendly, protein-rich street food is a fresh, flavorful comfort classic.

Cook 45 min Difficulty NORMAL 410 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

bolillo rolls 4 pieces
russet potatoes 2 medium
Mexican chorizo 8 oz
iceberg lettuce 2 cups
queso fresco 0.5 cup

Seasonings/Sauce

dried guajillo chiles 4 pieces
garlic 2 cloves
onion 0.25 cup
vegetable oil 6 tbsp
salt 1 tsp

Nutrition summary

Carbohydrates 42 g 41%

Protein 16 g 16%

Fat 20 g 43%

Serving size 240g

Cooking steps

1

Peel and cut the potatoes into 1-inch cubes. Boil in salted water until fork-tender, about 10 minutes; drain well.
2

Cook chorizo in a skillet over medium heat, breaking up and stirring, until fully browned. Add boiled potatoes and mash together, cooking for 3-4 minutes to blend flavors.
3

Remove stems and seeds from guajillo chiles. Heat 2 tbsp oil in a pan over medium; toast chiles for 30 seconds per side. Add garlic and onion, sauté 1 minute, then cover with 1 cup water and simmer 5 minutes until soft. Blend mixture smooth with salt.
4

Strain the guajillo sauce, then pour into a shallow dish. Slice bolillo rolls lengthwise but not all the way through. Dip each roll completely in the sauce, coating generously.
5

In a large skillet or griddle, heat remaining oil over medium-high. Sear dipped rolls 1-2 minutes per side until lightly crisp. Fill each pambazo with potato-chorizo mixture, top with lettuce and queso fresco, and serve hot.

Personalized Q&A

Q. What's the key ingredient in this Pambazo de Papa con Chorizo?

The heart of this pambazo lies in its potato and Mexican chorizo filling. The savory, spicy chorizo provides depth and protein, while creamy russet potatoes add comfort and body. Together, they create the classic flavor and texture that define this beloved street food.

Q. What cooking steps help prevent the pambazo from becoming soggy or greasy?

To avoid sogginess, briefly dip each bolillo roll in the guajillo sauce and immediately sear it on a hot skillet with oil. This quick searing locks in flavor, crisps the exterior, and keeps the interior from absorbing excess moisture or oil.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving contains approximately 410 kcal, with 16 grams protein and 42 grams carbohydrates. The protein:carb caloric ratio is about 16% protein and 41% carbs—making this recipe a balanced, protein-rich option for comfort food lovers.

Q. Which seasonings give the pambazo its signature flavor?

Signature flavor comes from four dried guajillo chiles, garlic, and onion in the sauce. Toasted and blended, these ingredients infuse the bread with a mildly spicy, aromatic profile that is central to Mexico City's pambazo.

Best Easy Pambazo de Papa con Chorizo Recipe

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