I love this recipe because it turns simple ingredients into something truly special. The guajillo sauce adds a deep, smoky flavor without being overwhelming, and the savory potato filling makes the sandwiches incredibly satisfying. It’s perfect for casual dinners, family gatherings, or even weekend street food cravings. I like that it’s both indulgent and customizable—you can easily adjust the spice or swap out ingredients to suit your taste.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 bolillo rolls or telera rolls 5 dried guajillo chilies, stemmed and seeded 2 cloves garlic 1/2 onion 1 cup chicken broth 2 tbsp vegetable oil (plus more for frying) 1 lb ground beef or turkey 3 medium potatoes, peeled and diced Salt and pepper, to taste 1 cup shredded lettuce 1/2 cup Mexican crema 1/2 cup queso fresco, crumbled Salsa, for serving (optional)
Directions
I start by cooking the diced potatoes in salted boiling water until they’re tender, then drain and set them aside. In a skillet, I cook the ground meat until it’s nicely browned, then stir in the cooked potatoes. I season it with salt and pepper and keep it warm while I make the sauce.
For the guajillo sauce, I simmer the chilies in water until they soften. Then I blend them with garlic, onion, and chicken broth until smooth. I strain the sauce into a bowl to remove any bits of skin or seeds. In a skillet, I heat 2 tablespoons of oil and pour in the sauce, cooking it for about 5 minutes to let the flavors develop. I season with salt to taste.
Next, I slice each roll open without cutting all the way through. I dip each one in the warm guajillo sauce, making sure it’s fully coated. Then, I fry the dipped rolls in a skillet until the outside turns lightly crisp but still soft inside.
Finally, I stuff each roll generously with the meat-and-potato mixture, add shredded lettuce, drizzle with Mexican crema, and top with crumbled queso fresco. If I want an extra kick, I add a spoonful of salsa before serving.
Servings and Timing
This recipe makes about 6 sandwiches. Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes
Variations
Sometimes I like to replace the ground meat with shredded chicken for a lighter version. For a vegetarian twist, I use sautéed mushrooms or refried beans instead. If I’m cooking for spice lovers, I mix a few arbol chilies into the guajillo sauce for extra heat. I’ve also tried topping the sandwiches with pickled onions or avocado slices for added freshness.
Storage/Reheating
I prefer to store the components separately. The meat-and-potato filling keeps well in the fridge for up to 3 days in an airtight container. When I’m ready to reheat, I warm it in a skillet over medium heat. The guajillo sauce can also be stored in the fridge for a few days and reheated gently. I don’t recommend storing fully assembled sandwiches because the bread will get soggy, but if needed, I reheat them in a hot skillet to bring back some crispness.
FAQs
What kind of bread should I use for pambazos?
I like using bolillo or telera rolls because they hold up well after being dipped in sauce and fried.
Can I make pambazos less spicy?
Yes, I use fewer guajillo chilies or substitute them with mild anchos for a softer flavor.
What if I can’t find guajillo chilies?
I use dried ancho or pasilla chilies instead—they offer a similar smoky richness.
Can I bake the sandwiches instead of frying?
Yes, I’ve baked them at 375°F for about 10 minutes after dipping, though they won’t be quite as crispy.
How can I make them vegetarian?
I replace the filling with sautéed mushrooms, beans, or plant-based meat alternatives.
Can I prepare them ahead of time?
I make the sauce and filling ahead, then assemble and fry the sandwiches right before serving.
What toppings go well on pambazos?
I like adding shredded lettuce, crema, queso fresco, avocado, or even pickled jalapeños.
Can I freeze the filling?
Yes, the meat-and-potato mixture freezes well for up to a month. I thaw it overnight and reheat before using.
How do I make the bread less soggy?
I make sure not to oversoak the rolls in the sauce and fry them immediately after dipping.
What can I serve with pambazos?
I usually serve them with a side of Mexican rice, refried beans, or a cold drink like horchata.
Conclusion
I love making Pambazos Sandwiches because they bring the bold, vibrant flavors of Mexican street food straight into my kitchen. The combination of crispy, sauce-soaked bread, savory filling, and creamy toppings creates a perfect balance of textures and taste. Whether I’m cooking for a crowd or just craving something indulgent, these sandwiches always hit the spot.
Pambazos Sandwiches are classic Mexican street food made with rolls dipped in a rich guajillo chili sauce, lightly fried, and filled with a savory mix of seasoned meat and potatoes. Each bite bursts with smoky spice, creamy toppings, and comforting textures that make this dish unforgettable.
Ingredients
6 bolillo rolls or telera rolls
5 dried guajillo chilies, stemmed and seeded
2 cloves garlic
1/2 onion
1 cup chicken broth
2 tablespoons vegetable oil (plus more for frying)
1 pound ground beef or turkey
3 medium potatoes, peeled and diced
Salt and pepper, to taste
1 cup shredded lettuce
1/2 cup Mexican crema
1/2 cup queso fresco, crumbled
Salsa, for serving (optional)
Instructions
Cook the diced potatoes in salted boiling water until tender, then drain and set aside.
In a skillet, cook the ground meat until browned. Stir in the cooked potatoes and season with salt and pepper. Keep warm.
For the guajillo sauce, simmer the chilies in water until softened. Blend them with garlic, onion, and chicken broth until smooth, then strain to remove any skins or seeds.
In a skillet, heat 2 tablespoons of oil and pour in the blended sauce. Cook for about 5 minutes, seasoning with salt to taste.
Slice the rolls open without cutting all the way through. Dip each roll in the warm guajillo sauce until fully coated.
Fry the dipped rolls in a skillet over medium heat until lightly crisp on the outside but soft inside.
Fill each roll with the meat-and-potato mixture. Top with shredded lettuce, Mexican crema, and crumbled queso fresco.
Add salsa if desired and serve hot.
Notes
Use bolillo or telera rolls for authentic texture.
Substitute ground meat with shredded chicken or sautéed mushrooms for variety.
Add arbol chilies for more spice or anchos for a milder flavor.
Top with avocado slices or pickled onions for freshness.
Store sauce and filling separately; assemble just before serving.
