Pambazos
Make Mexican street food in your own kitchen! Our Pambazos recipe is made with HERDEZ® Guajillo Pepper Paste and loaded with potatoes and chorizo.
4
5 minutes
15 minutes
20 minutes
Ingredients
- 4 pambazos (or telera rolls), halved
- HERDEZ® Guajillo Pepper Paste
- 1/2 cup water
- Pinch of salt
- 3-4 russet potatoes, washed and cut into 1″ cubes
- 3 tablespoons olive oil, divided
- 9-ounces beef chorizo
TOPPINGS
- Shredded lettuce
- HERDEZ® Salsa Verde
- Mexican Crema
- Crumbled Cotija Cheese
Directions
- Add HERDEZ® Guajillo Pepper Paste, water and pinch of salt to blender and blend until smooth paste. (Add more water if needed)
- Boil potatoes 10-12 minutes, or until tender when pierced with fork.
- Heat 1 tablespoon olive oil over large skillet over medium heat and cook potatoes 2-3 minutes. Mix in chorizo and cook 3-4 minutes. (Add pinch of salt if needed) Remove mixture from skillet.
- In same skillet, heat 1 tablespoon olive oil. Brush inside of pambazos with Guajillo paste and add to pan, 1 at a time. Press down on bread with spatula to make sure whole surface is cooked. While first side cooks, brush tops with Guajillo paste too.
- Add a scoop of chorizo and potatoes to the inside of the bread, then top with lettuce, HERDEZ® Salsa Verde, Mexican crema, and Cotija cheese.