Alright, here’s an easy authentic Mexican pambazos recipe. These are antojitos that are made using a type of dry bread dipped in red chile guajillo salsa and stuffed with papas con chorizo, and they’re freaking delicious. Mexican bakeries used to make these with the bread that didn’t quite make the cut in terms of freshness, but today, you’ll find pambazos sold on the street in many of the same places you’ll find quesadillas, sopes, and gorditas. If you ever visit Mexico City and you’re a foodie, be sure to try an authentic D.F. pambazo–you’re sure to love it! I’m going to do my best to replicate the experience of that here, with this authentic Mexican recipe for the dish:
Cook Time: 1 hour
Pambazos ingredients (serves 6):
6 big bolillos or teleras (any Mexican/Latin food market should have them in the bakery area. If not, you can substitute with some similar dry white bread, but I really recommend you use the real ingredients for this if you can find them.)
4 big potatoes
2 cups shredded lettuce
salt to taste
crumbed fresh cheese
green salsa (salsa verde)
For the guajillo sauce:
4 chiles guajillos pre-boiled, deveined and deseeded
1 small tomato
1 gralic clove
salt to taste
1 cup of chicken stock
Directions for making pambazos:
1. Make the sauce: add all the sauce ingredients to the blender, blend until they make a paste. Strain the sauce and set in a big bowl where a whole piece of bolillo can fit.
2. For the potatoes, start by frying the longaniza until it’s a little crispy. Then boil the potatoes with the skin until they are fully cooked, and then remove them from the water and dry them up. Then mash them with a fork and mix with the longaniza in the pan and keep cooking them until they are fully integrated and mixed as one.
3. Make the pambazos: One by one, cut the bolillos into two halves, and dip each half in the chili sauce you made.
In the meantime, heat a pan with 1 tbsp of vegetable oil and once hot add one whole bolillo after you’ve dipped it in the sauce (be careful because the oil may jump). Fry each side for about two minutes, then remove and drain excess oil using a paper towel.
Set up the bottom part of the bolillo on a plate and stuff it with the potatoes and longaniza mixture. Garnish with lettuce, sour creme, fresh cheese, and salsa verde, then crown with the top part of the bolillo.
And enjoy your pambazos, another of the easy and delicious authentic Mexican recipes to come from Mexico City!
For the Spanish speakers, this video explains the procedure fairly well. And even if you can’t understand what she’s saying, the visuals will help: