Pambazos

A beloved Mexico City street food, pambazos are white rolls soaked in a guajillo chile sauce, then fried on a griddle until the crust turns deeply crimson and faintly crisp. The filling of crumbled Mexican chorizo and mashed potato is simple but deeply satisfying — a classic late-night antojito sold from carts all over the capital.

Serves: 4

Ingredients

• 4 pambazo or telera rolls (about 100g / 3.5 oz each)
• 250g (9 oz) Mexican-style fresh chorizo, casings removed
• 400g (14 oz) waxy potatoes, peeled and diced 1 cm
• 3 guajillo chiles, stemmed and seeded
• 2 ancho chiles, stemmed and seeded
• 3 garlic cloves
• 1 tsp (5ml) cider vinegar
• 2 tbsp (30ml) neutral oil, plus more for griddle
• 1 tsp (5g) salt
• 150g (5 oz) shredded iceberg lettuce
• 120g (4 oz) crumbled queso fresco
• 100ml (3.5 fl oz) Mexican crema or soured cream

Instructions

1. Cover guajillo and ancho chiles with boiling water and soak 15 minutes until pliable. Drain, then blend with garlic, vinegar, 120ml (½ cup) fresh water, and salt to a smooth, pourable sauce.
2. Boil potatoes in salted water 12–14 minutes until just tender; drain well.
3. Cook chorizo in a dry skillet over medium-high heat, breaking up the meat, 6–8 minutes until fat has rendered and edges are crisp. Add potatoes and toss together 2 minutes. Season to taste.
4. Slice rolls open but do not separate. Remove a little of the inner crumb to make room for the filling. Fill each generously with the chorizo-potato mixture.
5. Heat a comal or cast-iron griddle over medium heat and brush lightly with oil. Dip each filled roll into the chile sauce on both cut sides and exterior, letting it soak in 5 seconds per side.
6. Place dipped rolls on the hot griddle and press gently with a spatula. Cook 3–4 minutes per side until the chile crust is set, fragrant, and darkens to a deep red — not black.
7. Slice open to order and top with shredded lettuce, queso fresco, and a drizzle of crema. Eat immediately.

Cook's Notes: Traditional pambazo rolls are softer and less crusty than teleras; any plain white bun will work. The chile dip should be thick enough to coat but thin enough to soak in — add water a tablespoon at a time if needed. Serve with salsa verde for extra heat.