Pambazos
Mexico City sandwiches dipped in guajillo sauce and fried until the bread is deeply red and crispy. Dipping the whole filled roll into the guajillo sauce, coating every surface, is what turns the bread that deep red colour once it hits the hot oil.
Ingredients
Instructions
Mix chorizo with diced potato.
Strain guajillo sauce into a wide bowl.
Split rolls and fill with chorizo potato mixture.
Dip entire filled roll in guajillo sauce to coat all surfaces.
Fry in oil over medium heat 2 minutes each side until deeply red and crispy.
Open each pambazo and fill with lettuce, sour cream, queso fresco and jalapeños.
Serve immediately while bread is still crispy.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.