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Mexican Pambazo Sandwich 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.

Ingredients

Scale

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

Find it online: https://zarameals.com/mexican-pambazo-sandwich-recipe/