Why You’ll Love This Recipe
Pambazos are the perfect comfort food with their crispy, sauce-coated exterior and rich, savory filling. The adobo sauce provides a smoky depth, while the spiced meat and potatoes make the filling hearty and satisfying. The cool, creamy toppings balance the spice, and the crunch of the griddled bread adds the perfect texture to this indulgent sandwich. It’s a delicious and fun twist on the classic Mexican torta!
Ingredients
For the Adobo Sauce:
- 2 ounces dried guajillo chiles (about 8-10)
- 3/4 cup cold water
- 1 clove minced garlic
- 3 tablespoons ketchup
- 1 tablespoon vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
For the Sandwiches:
- 4 fresh bolillo rolls
- 1/2 pound spiced ground meat
- 12 ounces Russet potatoes
- 1/2 cup chopped onion
- 3 cups shredded lettuce
- 1/2 cup Mexican crema or thin sour cream
- 1/2 cup Cotija cheese, crumbled
- 3/4 cup pickled red onions (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Adobo Sauce: Toast the dried guajillo chiles on a comal or griddle until fragrant, being careful not to scorch them. Let them cool, then remove the stems and shake out the seeds. Soak the chiles in 2 cups of hot water for about 30 minutes, then drain and discard the soaking water. Place the soaked chiles in a blender or food processor with 1 cup of fresh water, garlic, ketchup, vinegar, olive oil, salt, and cumin. Puree until smooth. For a smoother texture, strain the sauce through a mesh sieve.
- Cook the Filling: Peel and finely dice the potatoes. In a skillet, cook the potatoes with the spiced meat and onion over medium heat until the potatoes are tender and the meat is fully cooked. Drain any excess grease from the mixture.
- Prepare the Rolls: Pick out some of the bread inside the bolillo rolls if you prefer a lighter filling. You can use the bread you remove to make breadcrumbs for later use. Briefly dip the bolillo rolls in the prepared adobo sauce to coat them.
- Griddle the Sandwiches: Fill each soaked bolillo roll with the meat and potato mixture. Heat a griddle or comal and cook the sandwiches like a grilled cheese, pressing them down gently until the bread crisps and gets golden brown.
- Assemble the Sandwiches: Lift the top of each roll and add shredded lettuce, a drizzle of crema, crumbled Cotija cheese, and optional pickled red onions. Close the sandwich and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
Variations
- Vegetarian Option: Replace the meat with grilled vegetables or plant-based protein for a vegetarian version.
- Spicy Kick: Add extra hot sauce or chili flakes to the adobo sauce for more heat.
- Cheese Swap: If Cotija cheese is unavailable, use crumbled feta or queso fresco.
Storage/Reheating
- Storing Leftovers: Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat on a griddle or in the oven to restore the crispy texture.
- Freezing: You can freeze the assembled sandwiches (without the toppings) for up to 1 month. Reheat in the oven or on a griddle after thawing.
FAQs
Can I make the adobo sauce ahead of time?
Yes, the adobo sauce can be made ahead and stored in the refrigerator for up to a week. Just reheat before using.
What type of bread is best for pambazos?
Bolillo rolls are traditional for pambazos, but if you can’t find them, any soft, crusty roll will work.
Can I make this recipe without a griddle?
Yes, you can use a skillet or a cast-iron pan to cook the sandwiches if you don’t have a griddle.
Is the sauce very spicy?
The adobo sauce is smoky with mild heat. If you prefer a spicier sandwich, feel free to add more chili or hot sauce.
Can I use other types of potatoes?
Yes, any variety of potato will work, but Russet potatoes hold their shape well and give the right texture for this sandwich.
How can I make the sauce smoother?
You can strain the adobo sauce after blending to get a smoother, more refined texture.
Can I serve pambazos with something else?
Pambazos are great served with a side of Mexican rice, beans, or a simple salad.
Can I make the sandwich gluten-free?
Yes, use gluten-free bread rolls or tortillas to make the pambazos gluten-free.
Can I freeze the filling?
Yes, you can freeze the filling for up to 3 months. Thaw before assembling and griddling.
Conclusion
Pambazos Sandwiches are a unique and flavorful Mexican street food that packs a punch. The crispy, adobo-coated bread filled with spiced meat, potatoes, and topped with creamy, tangy garnishes make this sandwich truly special. Whether you’re hosting a casual meal or craving something indulgent, these pambazos will hit the spot every time!
Pambazos Sandwiches
- Total Time: 1 hour 15 minutes
- Yield: 4 sandwiches
Description
Pambazos Sandwiches are a bold and flavorful Mexican street food featuring bolillo rolls soaked in smoky adobo sauce and stuffed with a spiced meat and potato filling. Topped with lettuce, crema, Cotija cheese, and pickled red onions, these crispy-on-the-outside, soft-on-the-inside sandwiches are a true indulgence.
Ingredients
For the Adobo Sauce:
2 ounces dried guajillo chiles (about 8–10)
3/4 cup cold water
1 clove minced garlic
3 tablespoons ketchup
1 tablespoon vinegar
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground cumin
For the Sandwiches:
4 fresh bolillo rolls
1/2 pound spiced ground meat
12 ounces Russet potatoes, peeled and diced
1/2 cup chopped onion
3 cups shredded lettuce
1/2 cup Mexican crema or thin sour cream
1/2 cup Cotija cheese, crumbled
3/4 cup pickled red onions (optional)
Instructions
- Prepare the Adobo Sauce: Toast guajillo chiles on a griddle until fragrant. Remove from heat, discard stems and seeds, and soak in 2 cups hot water for 30 minutes. Drain and blend with 1 cup fresh water, garlic, ketchup, vinegar, olive oil, salt, and cumin. Strain for smoother texture if desired.
- Cook the Filling: In a skillet, cook diced potatoes with spiced ground meat and chopped onion over medium heat until potatoes are tender and meat is fully cooked. Drain excess grease.
- Prepare the Rolls: Optionally scoop out some bread from inside bolillos. Dip the rolls briefly in the adobo sauce to coat them.
- Griddle the Sandwiches: Fill the soaked rolls with the meat and potato mixture. Cook on a hot griddle or skillet, pressing gently, until the bread is crispy and golden.
- Assemble the Sandwiches: Open the top of each roll, add shredded lettuce, crema, Cotija cheese, and pickled red onions. Close and serve warm.
Notes
Vegetarian Option: Replace meat with grilled veggies or plant-based protein.
Spicy Kick: Add chili flakes or hot sauce to the adobo for more heat.
Cheese Swap: Substitute Cotija with feta or queso fresco if needed.
Make-Ahead: Adobo sauce and filling can be prepped ahead and refrigerated.
Storage: Refrigerate assembled sandwiches for up to 2 days; reheat on a griddle.
Freezing: Freeze the filling or un-topped sandwiches for up to 1 month.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Lunch/Dinner
- Method: Stovetop, Griddle
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 5g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
