Mexican Pambazo Sandwich Recipe

Introduction

The Mexican Pambazo Sandwich is a delicious and satisfying treat packed with flavorful chorizo, tender potatoes, and a spicy chili sauce. This sandwich is perfect for a picnic or a hearty meal any time you crave authentic Mexican flavors.

Ingredients

• 1 bread roll, sliced in half
• Handful of shredded lettuce
• ½ avocado, sliced
• ¼ chorizo, roughly sliced
• 2 medium-sized boiled potatoes, roughly chopped
• ½ red onion, sliced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• 3 dry chillies, preferably Guajillo chillies
• 1 garlic clove, roughly chopped
• ½ red onion, roughly chopped
• A handful of grated Mexicana Cheddar
• 1 tablespoon sour cream

Instructions

1. Step 1: In a small bowl, add the dry chillies, ½ red onion, and garlic. Pour 200ml of boiling water over them and let soak for 15 minutes.
2. Step 2: Remove the chillies, onion, and garlic from the water and place them in a blender with 50ml of the soaking water. Blend until smooth, adding more water if the sauce is too thick. Set aside in a small container.
3. Step 3: Heat a frying pan over medium heat and add some vegetable oil. Add the sliced ½ onion, chorizo, boiled potatoes, cumin, oregano, and paprika. Cook for about 10 minutes, stirring occasionally, until everything is well combined and heated through.
4. Step 4: In a bowl, mix the grated Mexicana Cheddar with the sour cream until well combined.
5. Step 5: Place the bottom half of the bread roll on a piece of baking paper or tin foil. Layer the chorizo and potato filling, shredded lettuce, sliced avocado, and cheese mixture on top. Place the top half of the roll over the filling, wrap the sandwich tightly, and it’s ready to enjoy.
6. Step 6: Serve the sandwich with the chili dipping sauce in a separate container for dipping.

Tips & Variations

• Use fresh Guajillo chillies for authentic flavor, or substitute with dried ancho chillies if unavailable.
• Add a squeeze of lime juice over the avocado for extra brightness.
• For a vegetarian version, substitute chorizo with sautéed mushrooms or a plant-based sausage alternative.
• Toast the bread roll lightly before assembling for added crunch.

Storage

Store any leftover filling and sauce separately in airtight containers in the refrigerator for up to 2 days. Assemble the sandwich fresh to prevent the bread from getting soggy. Reheat the filling gently in a pan or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich ahead of time?

It’s best to keep the components separate and assemble the sandwich just before eating to avoid soggy bread.

What can I use if I can’t find Mexicana Cheddar?

Sharp cheddar or a mild Monterey Jack cheese works well as substitutes.

Mexican Pambazo Sandwich Recipe

Print Recipe

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4.5 from 70 reviews

This Mexican Pambazo Sandwich is a flavorful and hearty meal featuring a spiced chorizo and potato filling, tangy chili sauce, creamy cheese, and fresh avocado wrapped in a soft bread roll. Perfect for picnics or a satisfying lunch, this sandwich combines traditional Mexican spices and ingredients to create a deliciously unique handheld delight.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 1 sandwich 1x
• Category: Sandwich
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chili Sauce

• 3 dry chillies, preferably Guajillo chillies
• 1 garlic clove, roughly chopped
• ½ red onion, roughly chopped
• 200ml boiling water
• 50ml reserved chili soaking water (from above)

Filling

• ¼ chorizo, roughly sliced
• 2 medium-sized boiled potatoes, roughly chopped
• ½ red onion, sliced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• Vegetable oil, for frying (about 1-2 tablespoons)

Assembly

• 1 bread roll, sliced in half
• Handful of shredded lettuce
• ½ avocado, sliced
• A handful of grated Mexicana Cheddar cheese
• 1 tablespoon sour cream

Instructions

1. Prepare the chili sauce: In a small bowl, combine the dry Guajillo chillies, roughly chopped garlic clove, and half of the red onion. Cover them with 200ml of boiling water and let them soak for 15 minutes to soften the chillies.
2. Blend the sauce: Remove the chillies, onion, and garlic from the soaking water and transfer them to a blender. Add 50ml of the reserved chili soaking water and blend until smooth. If the sauce is too thick, add more soaking water gradually to achieve a pourable consistency. Set the sauce aside in a small container.
3. Cook the filling: Heat a frying pan over medium heat and add vegetable oil. Add the sliced chorizo, roughly chopped boiled potatoes, sliced red onion, cumin, oregano, and paprika. Fry the mixture for about 10 minutes, stirring occasionally, until everything is well combined and the chorizo is cooked through.
4. Prepare the cheese mixture: In a small bowl, combine the grated Mexicana Cheddar cheese with sour cream, mixing well to create a creamy topping for the sandwich.
5. Assemble the sandwich: Lay the bottom half of the sliced bread roll on a piece of baking paper or tin foil. Spoon a generous amount of the chorizo and potato filling onto the bread, then layer with shredded lettuce, sliced avocado, and the cheese and sour cream mixture. Top with the other half of the bread roll.
6. Wrap and serve: Wrap the assembled sandwich tightly in the baking paper or foil for easy transport if taking on a picnic. Serve with the prepared chili sauce on the side for dipping.

Notes

• The Guajillo chillies provide a mild heat; adjust the quantity or type of chillies based on your spice preference.
• If fresh Mexicana Cheddar cheese is unavailable, you can substitute with a mild cheddar or Monterey Jack cheese.
• The sandwich is best enjoyed fresh but can be wrapped and kept cool for a few hours for picnics.
• Use fresh bread rolls with a soft crumb to perfectly soak up the flavors without becoming too soggy.
• If you prefer a spicier sandwich, you can brush the bread roll with some of the chili sauce before assembling.

Keywords: Mexican Pambazo Sandwich, Chorizo sandwich, Mexican sandwich recipe, spicy sandwich, potato and chorizo filling, Guajillo chili sauce, picnic sandwich